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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Pepper curry,

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                         Pepper curry
required things:

 Mutton - half a kilo

 Onion - 2

 Tomatoes - 2

 Turmeric powder - half a spoon

 Small onion - 100 g

 Ginger Garlic Paste - half a spoon

 Oil - required amount

 Salt - the required amount

 To spice

 Pepper - 1 tbsp

 Cumin - 1 tbsp

 Anise - half a spoon

 Chili - 4

 Coriander (a) whole coriander - 1 tbsp

 Bar - 1

 Clove - 2

 Cashews - Five

 Cardamom - 3

 Coconut - half (in a lid)

 Ginger - Gooseberry size

 Garlic - 5–6 teeth

 Recipe:

 First grind all the spices like pepper, cumin, anise, vermicelli, coriander, coriander, bark, cloves, cashews, cardamom, coconut, ginger and garlic.

 Put mutton, turmeric powder, salt, onion, and tomatoes in a bowl and mash well.

 Add ground spices and knead well. Soak the mixed mutton mixture for 10-15 minutes.

 Pour the oil into a heavy frying pan and after the oil dries, fry the small onion, ginger and garlic paste well and add the soaked mutton mixture and fry well for a while.

 Add a little water if required, boil well and sprinkle with mint coriander leaves.

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