Korma Biryani.

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#Materials:-

1. Dry meat 1 kg
2. Basmati rice pound
3. 2 cups of onion flour
4. Garlic paste 1 teaspoon
5. Ginger paste 1 teaspoon
6. Potato Bukhara 7-8
7. Talk curd half cup
8. Keysmiss Sixy Cup
9. Ghee or oil one and a half cup
10. A tablespoon of water in a row
11. 1 table spoon of chili powder
12. 1 tablespoon of cumin powder
    13 tablespoon of coriander 1 tablespoon
13. Shahi gira roasted half a teaspoon
14. Mint leaves 2 tablespoons
15. Kaste pepper 5-6
16. Green pepper 6
17. 1 tablespoon fried cumin seeds
18. Cloves 4
19. Cinnamon 4-5
20. Small cardamom 6
21. 3 pieces of big cardamom
22. Liquid taste
    
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#Prepare:-

Marinate meat by mixing garlic, gram flour, cumin seeds, cumin seeds, cumin seeds, cumin seeds, cumin spices, and khora water, half, ghee, 2 tablespoons, oil cakes and salt. Sprinkle half of the vessel with ghee and 1 cup of oil. Cook the korma through the other half excrete meat. Wash the rice and wash the water for 20 minutes.

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In another container, 4 times more water was washed by the rice, cinnamon, cinnamon, cardamom 2-3, mint leaves, 2 tablespoons, betel ginger, and half a teaspoon. If the water rises, give it to rice. If the rice is half cooked then drain the water. Spread 1 tablespoon of ghee in biryani pane.

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Spread some rice and spread the meat over it. Spread the kismis and beresta on it. Again, stirring rice and meat in a similar manner. Thus the level of meat will be 2 and the level of rice will be 3. If everything is arranged, then roast the milk on the top and spread the rest of the ghee to the potatoes.

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Then cover the lid and keep it small. Serve after 20 minutes.