Put grea on a pan and keep it warm to a low flame. When ghee becomes warm, add cardamom in it.
- If the cardamom is light brown, add cloves, cinnamon pieces and fry it.
Now add cumin powder after this.
Then add dry coriander and roast all the things well. - Then put in a cleaned washed pan. (Chicken Biryani)
- Add salt to taste on this.
- Keep changing the meat with the khadhi. So that it does not burn.
- If meat brown is brown, add 1 tbsp of sugar and mix it. (Place in nan wedge chopped soy sauce)
- Now add the whole garlic and stir it with curry.
Then put dry red chillies in it. (Chicken Keema Parathyroid)
Now add turmeric, red chilli powder and mix well.
Now put a garbage seeds and cover the pan for 30 to 40 minutes.
After removing the lid, squeeze fresh lemon juice from the top. (Non-wedge is fantastic in this chicken stiffness) - Serve warmly Rajasthani wild red meat.