Whatever it takes
For Rice:
-Basamati rice - 1 cup
-Location - 1 table spoon
-Labong- 10-12pm
-Lemon juice 1 teaspoon
-1 tablespoons of ghee
Method: Water should be boiled in water and covered with salt and cloves in it. If the water is hot then make a teaspoon of lemon juice and 1 tablespoon of ghee. Then wash it with rice and rice. Once rice is boiled, water will be washed and separated.4 grams (boiled boiled, salted with salt)
3.Aloo (some boiled hot, salted with salt)For the meat:
Biff (or butter) 1 kg
1 cup of onion beaver
1 cup of sour cream
Chilli powder, cumin powder, coriander powder, hot spiced powder, 2 teaspoons
Ginger - 1 tablespoon of garlic paste
Chillies 10/12
Zephol 1
Jayate 1
One piece of cinnamon
Cardamom 10
Chopped pepper 1 teaspoon
Baypatha 1
2 tablespoons of ghee
Some of the potato bokhara
Like oil, salt quantity
Method: Make a paste of whole spices with half a cup of water. Oil should be fry well with oil, not long enough to brown. Bata spices and powdered spices are mixed with medium spices for a few minutes. In the talk yogurt, onion beets will be well mixed and put in the meat. To cook with water. Water should be done in such a way that after cooking it has two cups of water.
Biryani
In a ovenproof container, then the pods should be poured out from the meat, then the egg, chilli, potato bokhara, potatoes, and then with meat. Spread over rose water or kayora water, keep 20 minutes in the pre-heated oven.
** Lal Pajas salad or raita will be very fun.
** Those who do not want to oven, they will be able to flame the same way in a large bowl and keep it for 30 minutes.