Dum Biriani

Ingredients: 

• 2 kg of meat, 
• one kilo of polao or basmati ployed,
• Ginger paste three tablespoons of garlic, 
• one tablespoon of garlic, 
• Onion four tablespoons,  
• a tablespoon of cumin, 
• one teaspoon of pepper powder, 
• One tablespoon of poppy seed paste, 
• one tablespoon of pistachio-almond-cashew nuts bowl, 
• A cup of soup yogurt, 
• Sweet curd half cup, 
• Six pieces of cinnamon, 
• Six pieces of small cardamomm, 
• The big cardamom is four, 
• Cloves eight, 
• Four of the bay leaves, 
• Two tablespoons of caraway,
• Saffron half tea-spoon, 
• Beresta semi cup, 
• One tablespoon of  raisin, 
• Potatoes are eight,  
• pepperer powder one teaspoon, 
• Mawa Six cup, 
• potato 500 grams, 
• chilli 10-12, 
• mustard oil 1/3 cup, 
• ghee quarter cup, 
• dense milk one cup, 
• hot water six cups, 
• salt to taste.

Procedure: 

Wash the meat in a medium piece and keep it in salt for 30 minutes. Then wash it in the water. All the spoons of spices and pepper powder will be crushed in a cup of water. All the mash spicy juice, nuts bowl, poppy seeds, peas-sweets, salt and whole hot spices will be kept in the meat for three to four hours. Sauté the potatoes in the pot. After washing rice, after 20-25 minutes water will be washed and water will be taken away. Saffron must be kept in the water.  In a pot that should be cooked biriyani, spread the meat on the pot, spread the roasted potato and frozen potatoes on chutney, chilli powder, salt, raisin, pistachio, mandorla flake, saffron oil, mawa, milk, Beaver and warm water. Sprinkle flour with half-inch thick bread so that the air inside the pot does not come out and the lid should be wrapped on the bread so that the lid is not covered with bread. After that stirring should be done for 10 minutes, let it cook for 20 minutes and reduce it to 25 minutes. Before serving, open the lid and lift the sealed bread with a knife. Serve hot smoke with biryani kebab and salad.