Gosh ½ kg
Tail 1 cup
Lehsan 1 chaye ka chamach
Namak ½ chaye ka chamach
Hara dhaniya 1 ghati mota mota kootlain
Aloo bukharay 6 sy 8 adad
Aalo ½ kg kaat lain
Chawal ½ kg
Piyaz 2 adad
Adrak 1 chaye ka chamach
Laal mirch 1.5 chaye ka chamach
Tamatar 2 adad kaat lain
Podeena adhi gathi koot lain
Laal mirch 8 sy 10 adad sabit koot lain
Namak 1 khanay ka chamach
Sabit garm masala daar cheeni, 1 adad tukra,1 khanay ka chamach, bari ilaaichi 1 adad, chhoti ilaaichi
Dahi 1 cup
Piyaz 2 adad tal lain
(Dahi aur piyaz ko blend kar lain)
Biryaani essense chand qatray
Zarday ka rang aur tail oper daalny k liye
Tail garam karain aur pyaz tal lain phr gosht, adrak , lehsan daal kar fry karain. Phr tamam masala aur paani daal kar gosht galny dain. Jab gosht adha gal jaye to daal kar pakain. Jab aalo gal jaain to nikal lain. Gosht bhoon lain. Phir dahi aur blend ki hoi pyaz daal dain aur 2 sy 3 minute dam par rakh dain. Chawal ka paani garm karain. Sabit garm masal daal kar 1 kanni chhan lain. Phir pateelay main chawal daalain. Phir qorma, phir chawal daalain. Tail chhirak lain. Zarday ka rang, biryaani essense daal kar dam per rakh dain.
Posted By: Posted By: Hina, karachi