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###Biriyani is a food that is common in South Asian countries, especially Bangladesh, India, Myanmar, etc. It is cooked with perfume rice, meat, ghee, hot spices. There are different types of biriyani. Such as: Kachchi Biryani, Echhar Biriyani, Biff Kopaa Biryani, Akheni Biryani, Nawabi Biriyani, Hilsa Fish Tum Biryani, Dakai Biryani, Mugdal Biryani, Sindhi Biryani etc. Today we will know how to cook kachi biriyani.
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1.Basamati rice 1 kg
- Khasir meat 2 kg
- 1 cup of onion paste
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 table spoon of sour cream
- 10 tablespoons of cashew nuts
- Kazu Nut Bata 5 tablespoons
- Shahi Zira Bata 1 table spoon
- Ghee pound
- Powder pound of milk
- Triple 10 Piece
- Jaffer Half
- Jayateree 5 Piece
- Cardamom 10 Piece
- 5 pieces of cinnamon
- Oil 150 g
- 2 tablespoons of red chili powder
- Kismus 20 grams
- Baypatha 5
- Golap Water
- Salt like taste
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#Prepare:
First cook khasir meat meat meal, ghee, oil, onion paste, garlic paste, ginger curry, cashew nuts, salt, peppercorn, triphala, jayaphal, jayatri, cook well after three hours. Now boil the milk, salt, oil, betel leaf, cumin seeds, cardamom, cinnamon rice with 5 liters of water. If the rice is semi-boiled, then the water will be dried. Now give potato with khasir meat and pour water on it with rice. Then close the lid of Patil's face well.
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Open the face of Patel after 1 hour 20 minutes. Beeriyani made fun. Such hot hot biryani biriyani can be served with a glass of borhani or an egg.
