Ingredients:

Ginger-250 gram
Garlic-250 gram

Cinnamon-6 gram
Cloves-6 gram
Cardamom-6 gram
Fennel-6 gram
Pepper- 6 gram
Nutmeg-6 gram
Nutmeg flower- 3 gram

Caraway seed-3 gram
Star aniseed-3 gram

Corriander leaves- Half bunch
Mint leaves- Half bunch

Chili powder- 20 grams
Turmeric powder- 10 grams
Coriander powder- 20 grams
Salt- 1 tbsp
Dalda- 200 grams

Refined oil-200 grams

Method:

1.Grind ginger and garlic.Keep this aside.

2.Mix all the ingredients together.

3.Heat the dalda and the refined oil in a pan .Fry all the other ingredients in a medium flame until golden brown.

4.Refregerate this in a glass container.

While making biriyani just add the vegetables and mix with these masalas.Then cook this in a medium flame and mix it with cooked rice.

Ingredients:
1)Urad dal - 1 cup
Idli ravva- 2 cups

2)Red chilli powder - as required
Salt to taste
Finely chopped green chilli - 2
Finely chopped onion- 1 big
Grated Carrot - 1
Chopped coriander leaves
curry leaves

Method:
Wash and soak urad dal in water for 5 to 6 hours. Grind smoothly by adding a little water. Wash idli rava in water.Squeeze the excess water from idli rawa and Mix it well with urad dal paste. Keep this mixture overnight for better ferment. After fermentation, the mixture should increase to at least double the quantity.

Mix above ingredients(set2) to it. Mix it well.

Heat a thick bottomed non stick dosa pan or curved pan.Pour the batter and spread it from the centre lightly (like very thick dosa). Sprinkle one teaspoon of oil on it. Covered with lid and cook it on slow flame until u sniff the smell or for abt 7 minutes or until it bacame light brown in color.
Turn it and let it cook uncovered for 2 minutes and check whether its crisp and golden brown.
Remove from heat and serve hot with coconut chutney or pea nut chutney or pickel or what ever you prefer.