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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Egg chicken Roll.

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                     Egg Chicken Roll
required things:

 Chapati - 4

 Eggs - 4

 Chicken - 250 g (bone removed)

 Large onion - 2

 Pepper powder - 1/4 tsp

 Turmeric powder - a pinch

 Coriander - a little

 Salt - to taste

 Ingredients for grinding:

 Pepper - a quarter teaspoon

 Anise, cumin - a quarter teaspoon

 Ginger - a piece

 Garlic - 5 cloves

 Bar - 2

 Recipe:

 Cut the squash into small pieces and wash well.  Finely chop the onion and coriander.

 Grind the ingredients lightly with water.  Put the pan in the oven, pour oil and when it is hot, add onion and fry.

 When the onion is well wilted, add the minced paste, turmeric powder and pepper and beat.

 Dry the toast, reduce the heat well, put the chapati on the stone, spread the egg on top of it, sprinkle the chicken masala on top of that layer and roll the chapati gently like a mat.

 For the heat of the stone, the roll will hold well with the chicken and egg mixture.

 Leave the oil around as it is, turn and cook for about 5 minutes.  After frying, add small pieces and serve.

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