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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Salem Mutton Broth,

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                 Salem Mutton Broth
required things:

 Mutton - three-quarters of a kilo

 Small onion - half a kilo (chopped)

 Tomato - 1 (chopped)

 Coriander powder - 2 tbsp

 Turmeric powder - 1 tbsp

 Bar - 2

 Pepper - 1 tbsp

 Cumin - 1 tbsp

 Anise - 1 tbsp

 Poppy seeds - 1 tbsp

 Coconut - 1 lid (peeled)

 Ginger Garlic Paste - 2 tbsp

 Chili - 10

 Clove - 2

 Cardamom - 2

 Biryani Leaf - 1

 Curry leaves - a little

 Oil - required amount

 Salt - the required amount.

 Recipe:

 First the mutton should be thoroughly washed and set aside.

 Then put the cooker in the oven, add the washed mutton, turmeric powder, 1 tablespoon ginger garlic paste and salt, pour 1 cup water and leave for 5 whistles.

 Then put a frying pan in the oven, pour a little oil in it and fry with chilli, a little curry leaves, cumin and pepper and put on a separate plate.

 Put half the onion in the remaining oil in the same frying pan and saut.  Next, put another pan in the oven, add anise, poppy seeds, coconut and lightly fry.

 Then put all the batter separately in a mixer and grind finely.

 Then put the same pan in the oven, pour a little oil in it and season with peel, cloves, biryani leaf and cardamom.

 Then add the onion taken separately and saut, add the remaining ginger garlic paste and saut நன்கு well for 3-5 minutes.

 Once the onion is well sauted, add the chopped tomatoes and saut for 2 minutes, then add the steamed mutton and bring to a boil.

 Then add everything except the coconut mixture and grind, add salt and boil well for 10 minutes.

 Finally add the finely ground coconut mixture, add the required amount of water and salt and leave to boil for 5-10 minutes, then the Salem Mutton Broth is ready.

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