Coriander Seeds

Coriander seeds are among the highest-quantity spices in Pakistani cooking — whole spice blends are often 30-40% coriander by weight. In Lahori and Karachi cooking, coarsely crushed dhania (not finely ground) is pressed into chicken tikka and boti before grilling, creating a crunchy spiced crust. The seeds are almost always dry-roasted before grinding for maximum aromatic intensity.