Biryani Sauce Base - Vegetable Biryani

In a large saute pan over medium-high heat, heat 3 tablespoons of the oil until it is smoking.

Add the sliced onion and cook for about 18 minutes, until golden, adding oil as necessary.

Drain the fat from the pan and add the ginger and garlic; cook for 30 seconds.

Add the turmeric, cayenne pepper and coriander, then add the chopped tomato and cook about 10 minutes, until the oil starts to separate and bubble around the edges.

Remove from the heat and add the salt, garam masala, cardamom and mace.

Transfer to an airtight container and refrigerate until ready to use.

To make your own garam marsala:

To make your own garam masala, combine 1 tablespoon each of ground coriander, ground cumin, ground black pepper, ground cayenne pepper, ground fennel seeds and ground ginger and ground cardamom.

Add 1 teaspoon each ground cloves and grated nutmeg. (May cover and keep at room temperature for up to 1 month.)