Veg Biryani

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                          Veg Biryani   Ingredients  :                      Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One   Recipe  : Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 30
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Amber Mutton Biryani,

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                 Amber Mutton Biryani

required things:

 Onion2

 Tomato2

 The amount of tamarind lemon

 Half a teaspoon of dill

 1 tablespoon of chili powder

 2 tablespoons of cumin powder

 Tablespoons of turmeric powder

 2 strips of coconut

 The required amount of salt

 A tablespoon of ginger and garlic paste

 Coriander, curry leaves

 Season with mustard and oil.

 Recipe:

 Fry the dill until golden and put it in a mixer and keep it powdered.

 Finely chop the onion and tomato.  Dissolve the tamarind in the required amount of water.  Finely grind the coconut like ink.

 Place the broth in the oven and when the pan dries, remove the oil and season with mustard.

 Once the mustard is fried, add the chopped onion and fry well.  When the onion is cooked, add ginger and garlic paste and fry.

 Then add chopped tomatoes and fry.  Tomatoes should be wilted and mashed well.  Add salt to the tomatoes and fry for a while.

 Now add the ground coconut and fry.

 Then add chilli powder and turmeric powder and fry well.  When all the onions and tomatoes are well seasoned with spices, pour the tamarind solution and bring to a boil.

 Once the broth is well boiled, add half a teaspoon of dill powder and let it boil.

 Do not add too much dill powder and do not let the broth boil too much.  Because the broth will overflow.

 So 5 minutes before unloading the broth, add dill powder, boil and sprinkle with curry leaves and coriander.

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