How to makes it.

Materials

A. 3 cups of polao rice, 1 cup of mug dal, 1 cup of lentil dal, 1 tablespoon of adabata, 1 tablespoon of garlic, half a cup of chopped onion, 1 tablespoon of kebab masala, 7–8 teaspoons of green chillies, a little less than half a cup of oil, 1 salt Table spoon, 1 teaspoon of turmeric powder, 4-5 bay leaves, one and a half times the amount of water, rice and pulses, 1 cup of peas, 1 cup of bundia potato, 2 tablespoons of any pickle with spices and 2 tablespoons of ghee.

B. 1 kg of beef, half a cup of chopped onion, one and a half teaspoon of ginger, 1 teaspoon of chilli powder, 1 teaspoon of kebab spice, amount of salt, amount of oil, 1 cup of onion barista, 1 cup of water, 1 teaspoon of cumin powder. Spoon and half a cup of tokadai.

Method

Cut the meat into small pieces, wash and drain the water. Grease the meat with all the ingredients except onion barista. Put 1 cup water and meat in a pressure cooker, close the lid and put it in the oven. If you give 5-6 whistles, take it down. Fry the mug dal and cool it. Mix mug and lentil pulses with rice, wash and soak in deep water for 10 minutes. Boil the peas with salt. Boil the potatoes and fry them in a little oil with a little salt. Drain the oil and all the spices in the pot. Add 3-4 minutes of rice-pulses mixture and cover with rice and pulses one and half times water. When the rice and water are equal, stir in the cooked meat, peas, potatoes and pickles and spread ghee and barista on top. Put it on the stove for 20 minutes. At this time the lid should be wrapped with a wet cloth. It will be good breath. Now lower and serve.