# Kheema Bhuna hospos
Instrument 1
Polao rice 400 gram, gram mung dal 250 grams, 2 tablespoons of cardamom, 1 teaspoon of garlic, 1 cup of onion beaver, 1 tablespoon of cinnamon, cardamom and cloves, 2 teaspoon leaves, green chilli 4-5, salt Swadmatto, ghee half cup, oil and water amounted to so much.
Ingredients 2 (kheja bhuna): Khasir kaliza 500 grams, potato (medium) 2, onion 2 tablespoons, 1 cup of raisins, 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 2 pieces of cinnamon, 4 pieces (thisto) , Bay leaves 2, salt, and 3 tablespoons of oil.
Method 1
Wash the rice and pulses of the polav and pour oil on the saucepan, cover it with black pepper, gram flour, garlic, rice-pulse mixture, and add a little bit of hot water to the onion, salt and quantity of hot water. If there is a mixture of 1 cup rice-pulse, then one and a half cups of hot water will be provided.
Serve with the lentil juice, turmeric powder and green chili for 5 minutes and serve it on the onion berries and ghee and salad or salad.
Procedure 2 (Killa Bhuna): Cut off the liver and wash the water thoroughly. Put the potatoes in the pan and put it yellow and salt. Now stirring all the spices with pane oil and stirring it with liver and potatoes, cover them with 1 cup of water. The liver has not dropped down
