Materials
Khasir meat 1 kg, 1 cup of perfume, 1 cup of onion, 1 cup of onion, 1/4 cup of oil, 1 cup of onion, 1 cup of salt, 1 tbsp of salt, 1 teaspoon of turmeric, 1 teaspoon of turmeric, 2 green chillies. Tea, Kashmiri peppercorn powder 1 teaspoon, nuts, chopped 1/4 cup, poppy seeds, 2 tablespoons of cumin seeds, cumin seeds, 1 teaspoon, cardamom powder, half tea spoon, Jaipal-Jayati bata half tea, half cup milk, half Cup water, half a teaspoon ground water, chopped 4-5 t , Two prunes, sugar sbadamato
Method:
- Blend the talk curd and half the barberry blender. Mix the mixture well in the meat.
- Pour ghee and oil in the pan. Pour the onion in it. Keep frying until it retains light reddish color.
- Stir with salt and ginger-garlic paste. Give the yellow and pepper powder. Now stir with cumin, nuts, paste paste. Finally, keep on spraying with jayaphal-jayatri bata and citrus paste.
- When the spices are well-fed, pour the meat in the baked meat. Keep stirring well.
- When the meat is mixed with spices, mix milk and water together. Cover the oven completely by 20 minutes.
- Open the lid and turn the meat one more time. Give me some water. Along with the glass and cilantro. Break the rest of the rest with half hands. Move again Cover it now.
- Open the lid after five minutes. Spread the sugar when oil comes up. Take down the tire once.
Spread the rest of the waste on the serving dish, poured khasir rezala. Serve with polao or naan bread or saffron.