Ingredients:
Rice 1 kg
Mug pulses fry 2 cup
Ghee 2 tablespoon
Lentil peel 1 cup
Ailach 2 pices
Meat 500 grams
Ginger paste 2 tablespoon
Garlic paste 3 tablespoon
Onion paste 5 tablespoon
Hot spicy 1 tablespoon
Taj pata 3 piecsOil 1 cup
Green chili 6 piecs
Salt 2 tablespoon
Cumin seeds half tablespoon
Pranali: first wast the meat and keep it with ginger paste, garlic paste, piazza bana,and keep it for 2-3 hours.after 2-3 hours oil in the stove will be well fed.when the rinsing done wash the rice with spicy leaves hot spicy cauliflower ,chili salt.need to cover with little bit of nuts and water.if you get down need to reduce the lid and reduce the time.when the water becomes thick take a little ghee and keep with lid and keep it for 20 miniutes.when you are done serve the hot oven.
No comments:
Post a Comment