Easy recipe for cooking Kacci biryani

Here is an easy recipe for cooking for the readers.

Materials

Basmati rice - 1 kg

Khasi meat - 2 kg

Ghee and oil - 250 grams

Tokadai - one and a half cup,

Potatoes - half a kg,

Onion paste - half a cup,

Onion barista - one cup,

Ginger paste - 2 tablespoons,

Garlic paste - 2 tablespoons,

Poppy seed paste - one tablespoon,

Cinnamon - 8/10 pieces,

Cardamom - 10/12,

Cloves - 7/8,

Bay leaves - 5/6,

Pepper powder - one-fourth of a teaspoon,

Coriander powder - 1 teaspoon,

Cumin - 1 teaspoon,

Pepper powder - one teaspoon,

Milk - 2 cups,

Sugar - 1 teaspoon or to taste,

Prunes - 10-12,

Keorajal - 1 tablespoon,

Raisins - as desired,

Zardar color - slightly,

And salt - to taste.

Preparation method

First marinate the meat with oil-ghee, onion paste and half of the hot spices and other bata and powdered spices for one hour.

Now put the pan in the oven and put two thirds of oil and ghee in it. Garnish with onion and keep half of it. Now pour the marinated meat in the mixture of oil and barista and cook it with a little water.

Now you have to wash the rice and drain the water. In a large saucepan, boil twice as much water as the rice. Pour the rest of the oil into another pot, add the remaining hot spices and salt and stir fry for a while. Then you have to pour hot water in it.

This time the rice should not be fully boiled but should be half-boiled and put down from the oven. In a large saucepan, divide the rice into three parts and the meat into two parts, one part rice, one part meat and spread the rice and meat in two to three layers.

Spread green chillies and keora on each layer. Sprinkle the remaining onion Beresta Tuku, Ghee, Keorajal, a little Zardar color and green chillies on the top layer and simmer for 15-20 minutes with the lid on. Now serve hot with fun raw birani.