Dhaka biriyani
Ingredients:
Method:
Wash the water and keep all the ingredients in water for 2 hours. Cook the meat with a medium-squeezed amount of water. When the meat is boiled on the oil, gooseberry, nutmeg-jayatri powder, and the hot spicy powder will be removed.
Ingredients 2 :
Take half a kilo of potato and roasted semi-boiled ghee. Ingredients: 3. Polao rice 1 kg, onion past 2 teaspoon, 1 tablespoon of cardamom, 1 tablespoon of poppy seed, Nut bowl 1 tablespoon, sour yogurt half cup, patella semi cup, salt taste, Berusta 1 cup, 1 tablespoon of raisins, 2 tablespoons of pistachios, 6 pieces of cinnamon, 6 liters of water, Cloves 8, A cup of water of caraway , Chillies 8-10,
Procedure:
Wash the rice in the water, Grate the ghee in another pot and fry all the spices with rice. After this, cover 5 cups hot water with salt, curd. When the water decreases, keep the poppy seeds and nuts with milk for 20 minutes with a small flame. Put half the polao in the pot and put it on two stages of meat, polao, patella, potato, chilli, beresta, raisins, pistachio nut, saffron paste in water, and put the mouth of the pot closed for 30 minutes. then Serve down.
- 1.goat meat 2 kg,
- 1 cup of sour cream,
- Sweets are a quarter cup,
- onion half cup,
- 2 tablespoons of cardamom,
- 1 table-spoon of garlic,
- Cumin paste 1 teaspoon,
- 4 pieces of cinnamon,
- cardamom 4,
- cloves 6,
- prune 8,
- dry chilli powder 1 teaspoon,
- salt to taste,
- oil half cup,
- berasta half cup,
- 1 teaspoon of hot spicy powder,
Method:
Wash the water and keep all the ingredients in water for 2 hours. Cook the meat with a medium-squeezed amount of water. When the meat is boiled on the oil, gooseberry, nutmeg-jayatri powder, and the hot spicy powder will be removed.
Ingredients 2 :
Take half a kilo of potato and roasted semi-boiled ghee. Ingredients: 3. Polao rice 1 kg, onion past 2 teaspoon, 1 tablespoon of cardamom, 1 tablespoon of poppy seed, Nut bowl 1 tablespoon, sour yogurt half cup, patella semi cup, salt taste, Berusta 1 cup, 1 tablespoon of raisins, 2 tablespoons of pistachios, 6 pieces of cinnamon, 6 liters of water, Cloves 8, A cup of water of caraway , Chillies 8-10,
Procedure:
Wash the rice in the water, Grate the ghee in another pot and fry all the spices with rice. After this, cover 5 cups hot water with salt, curd. When the water decreases, keep the poppy seeds and nuts with milk for 20 minutes with a small flame. Put half the polao in the pot and put it on two stages of meat, polao, patella, potato, chilli, beresta, raisins, pistachio nut, saffron paste in water, and put the mouth of the pot closed for 30 minutes. then Serve down.
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