Ingredients:
1: kg of meat
2: bastami rice 1 kg (washed for 20 minutes)
3: cups yogurt, tomatoes (cut) 3 to 4 pieces
4: onions 3 pieces (cut into pieces)
5: tablespoons red pepper powder
6: cloves 6 pieces
7: pepper 10 pieces
8: large cardamom two pieces
9: pieces of cinnamon
10: Nutmeg Gar Powder One-fourth teaspoon
11: cumin 1 teaspoon
12: green cardamom six to seven pieces
13: Ginger paste one teaspoon
14:A teaspoon of garlic paste
15: 1/4 tablespoon of turmeric powder
16: One tablespoon of coriander powder
17: One and a half tablespoon of green chilli paste
18: Aloo Bukhara eight to ten pieces
19: 1/4 teaspoon yellow color
20: Mint ‘Haradhania as required
21: Salt to taste
22: Oil a cup
Preparation recipe:
1: Take a pan and add oil and Heat oil and fry onion
2: When golden, meat, yogurt, tomato, red chilli powder, cloves, black pepper, large cardamom, cinnamon, nutmeg, jaggery powder, cumin, green cardamom, ginger, garlic paste, turmeric powder, coriander powder, green chilli paste, plums Add salt and fry
3: Add water as needed to melt the meat
4: In another saucepan, add 2 tablespoons of rice, 1 tablespoon of salt and bring to a boil
5: Sift the rice through a sieve and remove from the cold water
6: Lightly grease the second pan and layer the first half of the meat
7: Spread half of the rice on top of it and add the yellow color and curry leaves and the coriander leaves and green coriander.
8: Repeat this process 1 more time
9: Leave on for 15-20 minutes
10:Take out in serving dishes and serve with salad.