Learn to Make Food Part 3 Nababi Biryani

Nababi BiryaniSource

Nababi Biryani

Fixings 1: 2 kg of crude hamburger, 2 kg of cardamom, 6-5 cloves, 5 tablespoons of juice, 2 tablespoons of garlic, 1 tablespoon of garlic, 4 teaspoons of onion, 2 tablespoons of onion juice, 6 bits of cinnamon, 6 bits of saffron, Spoon, sharp cream 1 glass, salt sum amount, mustard oil half container, white pepper powder 2 teaspoons, sugar 1 tablespoon, jayatri powder half teaspoon

Technique 1: Cut the meat into pieces and wash the water. Keep all the above fixings and keep it for 5-6 hours.

Fixings 2: Poleware rice 1 kg, onion beaver half glass, medium estimated potato 10-12, saffron half teaspoon, pistachial khee 4 tablespoons, kaju 1 container, chapati 15-16, thick drain 1 container, sweet balm 5-6 drops, ghee 1 container, malai half container, cinnamon 6 pieces, alobokhara 10-12, cinnamon 4, raisins 2 tablespoons, cloves 6, keora 1 table-spoon.

Strategy 2: Wash rice and keep the salt in the measure of salt and 2 tablespoons of lemon juice.

The potatoes were to be showered with little shading and salt. Saffron water will be kept 20-25 minutes in the water of Keora. In the biryani pot, first meat ought to be kept, at that point potatoes ought to be given. Kaju and cauliflower, hacked corn, rice, hot flavors. At that point the raisins, pistachios, drain, malai and some water ought to be given. Ghee, sharp water, sweet potato, and a few scraps, subsequent to covering the top, secured with top, must be glued in flour meth. Following 5 minutes all the more light, 10 minutes amidst the fire, 15-20 minutes to be kept warm. Holding it down for 10-15 minutes. Nababi Biriyani serving dish can be presented with plates of mixed greens and borhani with a few pots and beresta.