Mogulai cock
Cock 2, onion chopped, 1 tablespoon chopped, 3 tablespoons of garlic, two tablespoons of milk, one cup of milk, one third of a cup of flour, 2 tablespoons of cardamom, 2 tablespoons of cinnamon flour, 4 cups of cloves, 4 cups of barkha and half cup , Chili 6, chopped 1 cup of potato, potato (medium) 6, tomato (small) 6, kalashadam 8, raisins 2 tablespoons, salt 2 teaspoons or spices, oil 1Cup, ghee, 2 tablespoons, cashew nuts, a cup of sugar, 1 table spoon or a spoonful of milk, a saffron cooked in milk, 1 teaspoon of mawa, half cup of lemon juice, 2 table spoons of lemon juice, 5 tablespoons of cream, 4 eggs of chicken eggs (sorted) For).
Clean and clean the skin of the cock. Crush well with the thorn spoon. Mix the salt with the chopped sauce, mix all the flour spice and green chillies and mix it well with the cock. Please note that the whole cock is spice up.Heat half a cup of oil in a pan and tender and tender. If the cock is perfect, then cook well with a saffron and cream soaked in milk and cook it with a gentle spoon. Keep the oil up and down. Heat the rest of the oil in the pan, cut the potatoes in length, and fry the oil with a little salt, turmeric and pepper. Grate 2 tablespoons of potato, cashew nuts and raisins for 30 seconds.
Turmeric Dip Mtan
Khasir meat 1 kg, oil half cup, onion slices 1 cup, tomato kochi (medium) 2, ginger made ginger 1 table spoon, 2 teaspoons of chopped coriander, 1 cup of chopped green chapati, 4 green chilies, coriander leaves and half cup 1 cup of coconut milk, 1 cup of salt, quantity of salt, jayatree bata half teaspoon, red chilli flakes 2 teaspoons, turmeric powder, half teaspoon, coriander powder, 2 teaspoons, cumin powder 1Tea-spoon, semi-teaspoon of hot water powder, 1 teaspoon of red pepper powder, one tablespoon of kalashadam and one tablespoon of cinnamon, one inch of cinnamon.
Heat the oil in the pan and stir the onion slices and cinnamon with golden oil. Now cook for a few minutes with the meat. Then cook for a little more time with yellow powder, red pepper powder, red chili flakes and coriander leaves.Brush well with garlic paste. Then pour the coriander powder and stir it. Take a little tender and cover the medium spoon. If you want to dry well with coconut milk, then knead it properly. If the meat is not boiled, then cover it with boiled hot water for a few more times. When meat is boiled, add nutmeg, green chili powder, garam masala powder and cumin powder well.If the meat is a little thicker then cover it with half ginger spoon. Cover the mixture for 10 minutes. Then open the lid and stop the oven with the rest of the ginger. After 10 minutes, serve the lid open.
Shahjahani Biryani
Khasir front 1 kg, saffron half table spoon, Basmati rice 500 grams or 2 cups, half cup of cups, 1 cup of ghee, 1 cup of onion slices, 1 cup of cashew nuts, 1 cup of cashew nuts, 6 cups of pakasta kichi, 4 cups of kachasham kici, Til 5 table spoons, corned coconut 5 tablespoons, 1 tablespoon of ginger (fresh curd), 1 teaspoon of garlic, 1 teaspoon of cumin, 1 teaspoon of cumin powder, 1 teaspoon of red pepper powder, 4 gram of cinnamon, 4 pieces of cinnamon, 4 pieces, cloves 8th Yogurt powder, sugar tea-teaspoon, jaytree powder tea tea-Spoon, chicken stock or coconut milk one and a half cup, one cup of milk, two teaspoons of sugar, salt to taste, 2 table spoons of rose, 2 tablespoons of canola water.
4 tablespoon milk saffron with milk. Wash rice and soak for 30 minutes in water. Stir with 3 teaspoons of water in a cup of 1 teaspoon of salt and rice. After 10 to 12 minutes of stirring the rice, take out the water and pour water. Put 2 tablespoons of cashew nuts and sesame seeds in a pan and put them in a dry container. Then pour the coconut coconut together and fry all the fried ingredients together smoothly.Take 12 pieces of Khasir Run. After 30 minutes of salt, wash it thoroughly and wash the water. Take a break with a mixture of coconut and frozen spices well. Mix this meat in the meat and keep it for 1 hour. Put 2 tablespoons of ghee in the biriyani cooking pot, and keep aside for 2 minutes with ginger, add cashew nuts, pistachios, kalashad ki ki, kishmish for 1 minute. Heat the remaining ghee in the vessel and put it on the onions, golden ginger and keep aside in a separate container.Now, mix this with ginger, garlic, cumin and red chilli powder and take 25-30 seconds and let them cook with medium-sized cream and cover them with salt and butter. Roll out occasionally.
Reduce the heat by reducing the use of cardamom, cinnamon, cloves, nutmeg, jayatri, chapati and half-chicken stock or coconut milk while drying the meat. If the meat is cooked, then roast the meat for a while. Cook the remaining coconut milk or chicken stock and sugar for 5-7 minutes and keep the meat in the pan. Spread half the rice in the pot. Sprinkle half a milk-based saffron over the rice.Spread the cooked meat equally. Cover the meat with the remaining rice. Spread milk on rice, rest saffron, half a barberry, half-fried raisins, half of all kinds of nuts. Then sprinkle rosewood and quenching water. Hold the mouth of the pot with a spoon or foil paper and hold it for 15 to 20 minutes. Before serving, take out the biryani and mix the meat with the rice. Increase the contents of the pan and roast the remaining berasta, raisins and nuts, hot and hot shahjahani biriyani.