anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,kashmiri red chilli powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,paneer,asafoetida (hing),ajwain (carom seeds),fennel seeds (saunf),saffron strands,curd,dry ginger powder,coriander (dhania) leaves,cinnamon stick (dalchini),garam masala powder

Kashmiri Style Paneer Masala Recipe, 6 Cardamom (Elaichi) Pods/Seeds,3 teaspoon Homemade tomato puree,2 sprig Coriander (Dhania) Leaves - to garnish,1 pinch Saffron strands,1/2 teaspoon Dry ginger powder,Salt - to taste,1 pinch Garam masala powder,1/2 teaspoon Kashmiri Red Chilli Powder,2 Bay leaves (tej patta),2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Ajwain (Carom seeds),350 grams Paneer (Homemade Cottage Cheese) - diced in cubes,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Fennel seeds (Saunf) - powdered,1 pinch Asafoetida (hing), 35, Kashmiri, To begin making the Kashmiri Style Paneer Masala, firstly, have a bowl ready with 500 ml warm water.In a Frying pan, heat a little oil and shallow fry the paneer cubes in batches, till they are golden brown.
Use only medium flame such that paneer won’t break/splutterDrain the fried paneer on a kitchen towel and add the fried paneer to the bowl of warm water.
Let it soak, while we make the curry.
The paneer will retain moisture and stay soft this way.to make the curry add a little oil to a heavy bottomed pan, and add hing.
Let it sizzle for a few seconds.Add cinnamon stick, bay leaf and green cardamom.Fry the spices for a minute, as they begin to splutter and release their aroma in the oil.
Care not to over fry them.
Add shahi jeera and fry till it splutters.On a low heat, add tomato puree and stir to ensure that it does not stick to the bottom.
Add red chilli powder, ginger powder and fennel powder.Stir and fry for a couple of minutes so that it blends well.Add required water (you can add the warm water in which the paneer are soaked) and continue to cook on a medium heat.Bring it to boil and simmer for 5-7 minutes without lid, till a thick consistency is achieved.Crush the saffron into the gravy and whisk in the yogurt.
Simmer for few more minutes.
When the gravy is done and cooked, add paneer cubes.
Stir, making sure that the paneer does not break.Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and switch off the flame.
Serve Kashmiri Style Paneer Masala Recipe along with Kashmiri Modur Pulao with pomegranate to enjoy your Sunday Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kashmiri_Style_Paneer_Masala_Recipe.jpg, 15
Ingredients: tomato,coriander (dhania),salt,star anise,rice,cardamom (elaichi) podsseeds,potato (aloo),red chilli powder,green peas (matar),carrot,ginger garlic paste,mint leaves (pudina),onion,cinnamon stick (dalchini),green bell pepper (capsicum),cloves (laung),garam masala powder,sunflower oil

Aromatic Vegetable Pulao Recipe, 1 teaspoon Garam masala powder,1/4 cup Green Bell Pepper (Capsicum) - chopped,1/4 cup Potato (Aloo) - cut into small cubes,2 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1 inch Cinnamon Stick (Dalchini),1 Onion - chopped,4 tablespoons Sunflower Oil,1/4 teaspoon Red Chilli powder,1/4 cup Carrots (Gajjar) - chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,Mint Leaves (Pudina) - a few sprigs finely chopped,Salt - to taste,1 tablespoon Ginger Garlic Paste,2 Cloves (Laung),2 cups Rice,1/4 cup Green peas (Matar) - steamed,1 Tomato - chopped, 50, Indian, To begin making the Aromatic Vegetable Pulao recipe, wash and soak rice for at least 30 minutes.
Drain the water and keep it aside.Heat oil in a sauce pan and add onions, whole spices and cook until the onion turns golden brown.Meanwhile add 4 cups of water in a different saucepan and bring it to rolling boil.Add ginger garlic paste and tomatoes with the onions and whole spices.
Let it cook until the tomatoes are soft and mushy.Once the tomatoes are soft, add all the remaining spices and veggies and cook for a minute.
After a minute, add the hot water to the veggies.Add the soaked rice into the pan and cover it with a lid.
Let it cook till the rice is 3/4 cooked and the turn the flame to low heat.Cook it for few more minutes till the rice is almost done and it is ready to be served.Serve Aromatic Vegetable Pulao along with Burani Raita, Raw Mango Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Mix_vegetable_pulaopilaf_1600.jpg, 18
Ingredients: salt,coriander leaves,green chilli,red chilli powder,water,carrot,curd,onion,oil,cucumber,cumin seeds

Spicy Curd Recipe - Spicy Curd With Onions,  1 teaspoon cumin seeds, 1 onion - finely chopped, 1 carrot - tighten, 1 green chili - finely chopped, 1 cucumber - chop, 1 Teaspoon red chilli powder, coriander leaves - a little,Water - as per use, 1/2 teaspoon cumin seeds - make a powder, 1 cup curd, 1 teaspoon oil, salt - according to taste, 30, Indian, To make Tadka Raita, firstly take yogurt in a big bowl.
Add some water and salt and beat it well.
Keep it aside.
Now heat oil in a tempering pan.
Add cumin seeds, green chilies and red chili powder.
After 10 seconds, add onions and cook till they become soft.
After it becomes soft, add the tempering to the curd and mix it.
Add green coriander over it and serve.
Serve Tadka Raita with Garlic Dal, Sew Tomato Vegetable and Phulka for a day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/12-jan/Tadka_Raita_Recipe_Spiced_Curd_With_Onions-3.jpg, 11
Ingredients: turmeric powder,salt,vegetable stock,green peas,red chilli powder,cloves garlic,carrot,green beans,onion,oil,potatoes,coconut milk,dijon mustard,cumin seeds

Mustard Vegetable Curry Recipe,  2 carrots - cut round thinly, 1 teaspoon cumin seeds, 2 cloves garlic - grated, 1 teaspoon red chilli powder, 1 cup vegetable Stock, 2 potatoes - boiled, 2 tablespoons Dijon Mustard, 1/4 cup green peas - steam, salt - as per taste, 1/2 teaspoon turmeric powder, 1/2 cup coconut milk,2 teaspoons oil, 5 green beans - cut into small pieces, 2 onions - finely chopped, 50, Indian, To make the mustard vegetable curry, first of all steam the vegetables and keep them aside.
Now heat oil in a pan.
Add cumin, garlic, onion and cook till the onion becomes soft.
After the onion softens, add turmeric powder, red chili powder and mix it for 30 seconds.
After that add coconut milk, vegetable stock and Dijon mustard.
After 1 minute add salt, all the vegetables in it, cover the pan and let it cook for 3 to 4 minutes.
Turn off the gas and serve hot.
Serve mustard vegetable curry with spinach raita and tawa paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Chefs/Chef_Vikas_Khanna/Mustard_Vegetable_Curry_Vikas_Khanna_Recipe_1600.jpg, 14
Ingredients: salt,green beans (french beans),ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),ghee,cloves garlic,carrot,cinnamon stick (dalchini),rice,cloves (laung),coconut milk,turmeric powder,green chillies,cauliflower (gobi) florets

One Pot Spicy Vegetable Pulao Recipe with Coconut Milk, 1-1/2 cups Cauliflower (gobi) - florets,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,2 cloves Garlic - grated,10 Green beans (French Beans) - diced small,1 Ginger,2 Carrots (Gajjar) - diced small,2 Cloves (Laung),1 Bay leaf (tej patta),120 ml Coconut milk,1 teaspoon Turmeric powder (Haldi),2 tablespoons Ghee,1 cup Basmati rice - (or any other rice), 40, Indian, To begin making the Spicy Vegetable Pulav with Coconut Milk, we will first wash the rice under water and keep it aside.Keep the coconut milk, vegetable chopped and the spices ready by the side.
We will be making the pulav in one pot and cooking it in a Pressure Cooker.
If you dont have a pressure cooker, then you can proceed with the same intructions and cook in a Sauce Pan.Pound the ginger and garlic in a pestle and mortar and keep aside.Into the pressure cooker or the sauce pan, add in the a teaspoon of oil and add in the ginger garlic paste.
Saute for a few seconds and add in the cloves, cardamom, cinnamon and bay leaf.Next add in the vegetables, green chillies, rice, turmeric powder, salt and coconut milk.
Add an additional cup of water and stir all the ingredients and cover the pressure cooker (saucepan).*Method Sauce Pan:Turn the heat to high and allow the pulao mixture to come to a boil.
Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the pulao absorbs all the water.Once all the water is absorbed turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.*Method Pressure Cooker:Turn the heat to high, place the weight on cook on high until you hear a couple of whistles.
After a couple of whistles, turn the heat to low and simmer for about 3 minutes and then turn off the heat.
 Allow the pressure to release naturally as the the rice will continue to cook in the pressure cooker.
 Once the pressure is released you can open the cooker and proceed to the next steps.Finally stir in the ghee and serve the Spicy Vetegetable Pulav hot along with a Raita or Kadhi.Serve One Pot Spicy Vegetable Pulao Recipe with Coconut Milk along with Boondi Raita and a roasted Papad for your weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Mixed_Vegetable_Pulav_with_Coconut_Milk_South_Indian_Style_with_Spices_and_Raita_Recipe-2.jpg, 15
Ingredients: turmeric powder,tomato,salt,stock coriander (dhania) leaves,ginger,yogurt,cinnamon,red chilli powder,cloves garlic,bay leaf,sugar,onion,potatoes boil remove the skin,cardamom,coriander powder,oil,green chillies,garam masala powder

Bengali Aloo Dum Recipe - Bengali Aloo Dum Recipe,  1/2 cup tomato puree, 1/2 cup yogurt, 1 tsp coriander powder, oil - as per use, 3 cloves garlic, 1 onion - chopped, 1 bay leaf, 2 tsp turmeric powder, 1 tsp sugar, 1 tsp garam masala powder, 1 inch cinnamon, 2 cardamom, 1 stock green coriander - finely chopped, 2 long, salt - as per taste, 1 inch ginger - chopped, 2 green chillies - chopped,200 grams small potatoes - boil and remove the skin, 1 tsp red chilli powder, 70, Bengali Recipes, To make Bengali Aloo Dum recipe, first of all, add onion, ginger, green chilli, garlic and make a paste in a blender.
Keep it aside.
Now heat oil in a pan.
Now add boiled potatoes, turmeric powder, salt and cook till golden brown.
Now put in a bowl and keep it aside.
Heat a little more oil in the same oil.
Add onion, ginger, garlic paste and cook the paste for 4 minutes.
Now add cinnamon, long, bay leaves and cook for 2 to 3 minutes.
Add tomato puree, turmeric powder, coriander powder, garam masala powder and cook for 2 minutes.
Now add curd to it and mix it.
After 1 minute add potatoes, sugar, salt, mix and cover the pan.
Let it cook on low heat for 20 minutes.
Keep mixing in the bitches so that the spices do not stick down.
Turn off the gas after 20 minutes, garnish with green coriander and serve.
Serve Bengali Aloo Dum Recipe along with Bengali Luchis, Cholar Dal and Gourd Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Bengali_Aloo_Dum_Recipe-3.jpg, 18
Ingredients: turmeric powder,salt,horsepowder,gram lentils,asafoetida,papad urad dal,mustard,dry red chilli,curry leaves,sesame oil,sambar powder,tamarind lemon

South Indian Papad Curry Recipe - Appalam Vathal Kuzhambu (Recipe),  1 teaspoon horse-powder, 3 teaspoons sesame oil, tamarind - as big as lemon, 1 teaspoon mustard, 1 tablespoon sambar powder, 1 pinch Asafoetida, 1/2 teaspoon gram lentils, 1 curry leaves, salt - as per taste, 1/4 teaspoon turmeric powder,4 papad - urad dal, 1 dry red chili, 25, Tamil Nadu, To make South Indian Papad Curry, dip tamarind in 2 cups of hot water and keep aside.
Heat 2 teaspoons of sesame oil in a pan on medium heat, and add mustard seeds and gram and wait for it to crackle.
Now add asafoetida, red chili and curry leaves and let it cook for 30-40 seconds.
Add chopped papads and fry them in oil.
Now add tamarind water, turmeric, horse and salt and cook until the tamarind is raw.
Finally add a teaspoon of oil and let it come to a boil, then turn off the gas.
South Indian Papad Curry is now ready, serve it with rice and chow chow kootu at dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Appalam_Vathal_Kuzhambu_Recipe_Spicy_and_Tangy_Papad_Curry.jpg, 12
Ingredients: salt,green beans (french beans),yellow moong dal (split),rice,ghee,asafoetida (hing),carrot,cumin seeds (jeera)

Moong Dal Khichdi Recipe For Babies And Toddlers Over 10 Months, 1/4 cup Rice,1 Carrot (Gajjar) - finely chopped,3 Green beans (French Beans) - finely chopped,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,Salt - a pinch,1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Asafoetida (hing), 30, Indian, To begin making the Moong Dal Khichdi For Babies And Toddlers, add yellow moong dal and rice along with 1 cup water in a pressure cooker.Pressure cook the dal and rice for 3 whistles, reduce the flame to low and leave it for 2 minutes.
After 2 minutes, turn off the flame and let the pressure release naturally.
Meanwhile, in another pressure cooker, add the chopped carrots, beans, add 2 tablespoons water and pressure cook for 2 whistles.
Turn off the heat and run the pressure cooker under cold water to release the pressure.
This will ensure that the vegetables are cooked without losing its colour and nutrition.
Next, place a kadai on low heat and add ghee.
Once the ghee melts, add jeera and allow it to crackle.
Once the jeera has crackled, add asafoetida and mix well into the ghee.
Add cooked carrots, beans, cooked dal and rice khichdi along with a pinch of salt.Stir to combine the Moong Dal Khichdi For Babies And Toddlers until it becomes almost smooth.
Turn off heat.
Moong Dal Khichdi for your baby is ready.
Serve this Moong Dal Khichdi to your babies/toddlers who are over 10 months for a wholesome lunch meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Moong_Dal_Khichdi_For_Babies_And_Toddlers_Over_9_months_1600.jpg, 8
Ingredients: salt,ginger,asafoetida (hing),coriander (dhania) leaves,red chilli powder,gram flour (besan),curd,curry leaves,onion,cumin seeds (jeera),garlic,coriander powder,potato (aloo),turmeric powder,green chillies,sunflower oil

Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry), 1-1/2 cups Curd (Dahi / Yogurt),1/2 Turmeric powder (Haldi),1/2 teaspoon Garlic - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/3 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,4 tablespoons Sunflower Oil,1/2 teaspoon Ginger - finely chopped,1 Onion - finely chopped,2 tablespoons Gram flour (besan),1-1/2 teaspoon Coriander Powder (Dhania),2 Green Chillies - chopped,Coriander (Dhania) Leaves - chopped or garnish,1 sprig Curry leaves,4 Potatoes (Aloo) - chopped, 55, North Indian Recipes, To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly.
Then pressure cook them till they are cooked soft, but not completely mushy.
You can follow this method to learn how to pressure cook them.Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool.
Then, peel them and roughly break into chunks.In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter.
There should not be any lumps in the curds.
Whisk till it is smooth and then set aside.In a wok or kadhai, warm some oil.
Add cumin seeds and hing.
As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften.Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes.Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides.
If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well.Add the potatoes to the masala and mix again till the potatoes are well-coated.Turn the heat to low and start pouring the beaten curd over the potatoes.
Mix well.
Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Dahi_Wale_Aloo_Recipe_2.jpg, 16
Ingredients: salt,green beans (french beans),brown rice,ginger,green chilli,spring onion greens,soy sauce,carrot,virgin olive oil,tomato pasta sauce store bought,garlic,onion,vinegar,green bell pepper (capsicum),red chilli sauce,cabbage (patta gobi muttaikose)

Vegetable Fried Brown Rice Recipe, Salt - as required,1/2 cup Green Bell Pepper (Capsicum) - chopped,2 tablespoons Garlic - chopped,Extra Virgin Olive Oil - as required,1 Onion - chopped,1 teaspoon Soy sauce,2 tablespoons Spring Onion Greens - chopped,1 teaspoon Vinegar,1 Green Chilli - chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,1/2 cup Carrots (Gajjar) - chopped,1/2 teaspoon Ginger - freshly grated,1/2 cup Green beans (French Beans) - chopped,1 tablespoon Red Chilli sauce,2 cups Brown Rice - cooked,1 tablespoon Roasted tomato pasta sauce - or store bought, 40, Chinese, To begin making the Vegetable Fried Brown Rice recipe, collect all the ingredients on the kitchen platform before you start cooking.You can use fresh cooked brown rice or even the left over brown rice.Heat oil in heavy bottomed pan and add garlic and saute till golden in colour.Now add onion and green chilies and again saute for 2 to 3 minutes till the raw smell goes off.Add in the rest of the chopped vegetables and fry them all.Season with salt and black pepper and then add vinegar and the three sauces together.Cook for 2 to 3 minutes on low flame and then add the pre cooked brown rice and mix well such that the flavours incorporate well.Turn off the gas stove and garnish the brown fried rice with some fresh spring onion greens and coriander.Brown rice when teamed up with plenty of fine vegetables and tossed in olive oil and sauces to give a Chinese flavour.
Vegetable Fried Brown Rice dish makes an amazing rice meal that can be anytime enjoyed with any Chinese curry like Indo-Chinese Paneer Manchurian., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/VEGETABLE_FRIED_BROWN_RICE.jpg, 16
Ingredients: pistachios,milk,ghee vegetable oil,water,baking soda,sugar,caster sugar,cardamom powder (elaichi),sooji (semolina rava),flour (maida),milk powder

Bengali Langcha Recipe With Mawa, 1 cup Milk Powder,1 tablespoon Sooji (Semolina/ Rava),1/2 cup Milk,1/8 teaspoon Baking soda,1 tablespoon Caster Sugar,1/2 cup All Purpose Flour (Maida),1 teaspoon Cardamom Powder (Elaichi),Ghee - or Vegetable oil,1 teaspoon Pistachios - chopped,2-1/2 cups Water,2 cups Sugar, 50, Bengali Recipes, Making dough for langcha:To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha.
Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough.Cover it with damp cloth and keep aside for 10 minutes.
After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well.
Rest it for another 5 to 10 minutes.Wet your hands.
Take small amount of dough and pressing by hands give it a  oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.Making sugar syrup:When the dough is resting let's make the sugar syrup .
In a big pan add sugar and water (1:1.25 ratio), boil until sugar dissolves completely.
Add a pinch of cardamom powder and mix well.
Keep aside.Frying Langcha:In a deep frying pan, heat vegetable oil or ghee.
Then slowly add lanchas not crowded much and fry it until brown in low flame.
If flame is high then langcha will take color easily but not cook from inside.Take out fried langcha and place it on a paper towel.Warm up the sugar syrup.
Add fried langcha slowly in hot sugar syrup.
Let them soak for 3-4 hours, then serve.
Serve it hot or refrigerate for 1 hour then serve, as per your wish.Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal of Steamed rice, Kanchakalar Khosha Bata, Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Langcha_A_sweet_from_West_Bengal.jpg, 11
Ingredients: salt,asafoetida (hing),mustard seeds,tindora (dondakaya kovakkai)verticy,dry red chilli,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,chana dal (bengal gram dal),sunflower oil

Kovakkai Podi Curry Recipe - Tamil Nadu Style Ivy Gourd Stir Fry, 1 Dry Red Chilli,4 Dry Red Chillies,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,400 grams Tindora (Dondakaya/ Kovakkai) - thinly sliced vertically,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,pinch Asafoetida (hing),1 tablespoon Sunflower Oil,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 35, Tamil Nadu, To begin making Kovakkai Podi Curry Recipe, dry roast the ingredients mentioned in the spicy lentil mix table and grind it to a coarse mix using a hand blender or Mixer and keep aside.Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter.Add the asafoetida, dry red chilli and curry leaves and let it splutter.Now add the sliced ivy gourds and give it a good stir.Sprinkle with a little water, mix and let it cook with the lid closed.
This will take around 10 minutes.Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well.Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between.Switch off the flame once it is done.Serve the spicy Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion sambar, Pepper Rasam and Curd for a full course Tamil Nadu Style lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Kovakkai_Podi_Curry_Recipe_Ivy_Gourd_Stir_Fried_In_Spicy_Lentil_Mix_recipe.jpg, 11
Ingredients: mace,star anis,cinnamon,st flowers,celery,large cardamom,cardamom,bay leaves,pepper,coriander seeds,cumin seeds,spoon nutmeg powder

Biryani Masala Powder Recipe - Biryani Masala Powder Recipe,  5 tablespoons coriander seeds, 6 cardamom, 5 Long, 2 tablespoons cumin seeds, 2 tablespoons whole pepper,2 bay leaves, 1/4 small Spoon Nutmeg Powder, 2 tablespoons celery, 3 stone flowers, 1 large cardamom, 3 mace, 2 inch Cinnamon, 3 star anis, 10, Hyderabadi, To make Biryani Masala Powder recipe, firstly put coriander seeds, whole black pepper in a pan and roast it well for 10 to 15 seconds.
Now add cumin, long, cinnamon and roast it for 10 seconds.
After 10 seconds, add bay leaves, celery, cardamom, big cardamom, mace, stone flower, star anise, nutmeg powder and bake it for 1 minute.
Turn off the gas and allow this mixture to cool.
After it cools down, put it in a mixer grinder and grind it into a powder.
Use Biryani Masala Powder recipe to make Gobi Biryani or Chicken Biryani.
You can serve this biryani with raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Biryani_Masala_Powder_Recipe.jpg, 12