Goat meat korma biryani

• Ingredients: 
  

• 1 kg of mustard meat, 
• mint leaves 2 teaspoons,
•  basmati rice 1 kg, 
• coriander leaves 2 teaspoons, 
• sugarcane, 
• 1 cup of coconut,
•  cinnamon, black pepper 4 peas,
•  onion 2 cups, green chillies 6-7, 
• ginger paste 1 teaspoon,
•  sweet ghee, half a teaspoon,
•  coriander, 1 teaspoon of coriander,
•  1 teaspoon of garlic,
•  1 teaspoon of groundnut, 
•  4 teaspoons of kaa powder,
•  1 teaspoon of pepper powder,
•  salt for quantity, oil (for meat) ) Half  cup, 
•  powder milk 2 teaspoons, 
•  cardamom, daruchi Person, 
•  nutmeg, jayatri,
•  Shahi cumin and large cardamom-all a little bit of light, fry powder will take the Tay · spoon, sugar Two Tay · 
• teaspoon saffron half a teaspoon, 

butter oil or butter for a quarter of a cup of biryani layer to give.


 Method:

Keeping the meat, curd, ginger, garlic, coriander powder, peppercorns, salt, milk, ground water, and half of the spice and spices will be kept wet for 30 minutes. Now you have to leave half of the oil in a bowl. Cooked meat in the other half will be cooked with a spicy meat. Keep the butter in the pan. In another container, roast four green chillies, 5 chilli, cardamom 4, cinnamon, peppercorns, betel leaf, mint leaves, coriander leaves, sugarcane and salt. Basmati rice should be kept wet 20 minutes before. Hot water will be leavened with rice. Rice must be eaten while being a little hard. In the container that will be used in the bowl, you will first need to take a third part of the amount of rice in the pot. Half of the meat should be spread over it. The meat will be broken by the oyster sugar. Saffron, milk and khaora should be soaked with water. Now the rice will be boiled over. Thus, rice and meat must be arranged by two or three levels. Rice above all should be sprayed with the rest of the bowl. Then the water of saffron and Keora will be sprayed. At the end, 5-6 potato bokharas should be pressed occasionally for 15 minutes. After serving, serve after 10 minutes