Urdu....
Eng....
Meat___ 2 kg
Ghee___ 375 grams
Large cardamon___ 2 tola
Saffaron___ 2 masha
Ginger___ 5 tola
Rice___ 1kg
Clove___ 2 tola
Yoghurt___ 2 kg
Onion___ half kg
Cumin seed___ as required
black pepper___ 1 tola
Marinate the meat with salt, saffaron, onion and giner and leave for a while. Then add cumin seed, large cardamon and remaining saffaron into yoghurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it.
After then that seal the mouth of voiler with flour and provide wooden flame.
Check the boiler on and off.
When it gives the sound of ghee then consider its yoghurt is dries.
Lower dowm the fire and heat it over burning coals.
After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it.
And again draw it again from the close fire.
For all the family and guests delicios Dum pukht biryani is ready now.
Serve the eaters.
Eng....
Meat___ 2 kg
Ghee___ 375 grams
Large cardamon___ 2 tola
Saffaron___ 2 masha
Ginger___ 5 tola
Rice___ 1kg
Clove___ 2 tola
Yoghurt___ 2 kg
Onion___ half kg
Cumin seed___ as required
black pepper___ 1 tola
Marinate the meat with salt, saffaron, onion and giner and leave for a while. Then add cumin seed, large cardamon and remaining saffaron into yoghurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it.
After then that seal the mouth of voiler with flour and provide wooden flame.
Check the boiler on and off.
When it gives the sound of ghee then consider its yoghurt is dries.
Lower dowm the fire and heat it over burning coals.
After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it.
And again draw it again from the close fire.
For all the family and guests delicios Dum pukht biryani is ready now.
Serve the eaters.
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