My Best Recipe Chicken Broth Biryani

Elements:

1. Chicken- 8-10 pieces
   Glitter Guava- 2 teaspoons
   Soy sauce 2 teaspoon
   Ginger / Garlic Bata - 3 teaspoons
   Cornflower-2 table spoons
   Flour-3 table spoons
   Toasted chickpea- 1 teaspoon
   Besan-2 table spoons
   Salt - 1/4 teaspoon
   Eggs - 1
2. onion berasta-2 cup
   Talk yogurt - 1/2 cup
   Ginger bread - 1 table spoon
   Winai Bata - 1/2 teaspoon
   Jaipal Bata- 1/4 teaspoon
   Chilli gour-2 teaspoon
   Ghera gura- 1 teaspoon
   Black pepper + cloves + citrus + cinnamon bowl - 1 table spoon
   Kazu Bata - 2 table spoons
   Fill the keymiss -1
   Chili-5/6
   Oil-3 tablespoons

Methodology:
Keep all the ingredients in one place and keep it for 1 hour. Heat the oil and fry it with oil.
Now heat the oil and apply all the ingredients in the number 2 with spices.
If you are kneaded, give some 1/2 cup of water to the ground with a little bit of water. Dry dry meat
Take down the soil if the soil is flushed.

For POLOR:
Puller rice-4-5 cups
Loban- Andazmat
Ginger Baka - 1/2 teaspoon
Amal-4
Cinnamon - 1
Cloves - 4-5
Baypata - 1
Whole cumin- 1/4 teaspoon
Liquid Milk - 1 cup
Oil- 3 tablespoons of oil
Keora water-1 table spoon

Make polao
Heat oil on a heavy floor and heat the ghee and cook it with pawas together with all the equipment.
Add the cooked poha half to the top and cover it with chicken, beresta, nut and half half of the powders covered with 20 to 30 minutes.
Serve the salad with a low pressure while serving