Kabutarar polao

                                                                Kabutarar polao

Ingredients:

 1 kg of rice, 1 kg of kabutara, Ghee half cup, 1 cup of oil, 2 tablespoons of ginger paste, 1 tablespoon of garlic paste, 2 tablespoons of potassa paste, 2 tablespoons of nutmeg, 1/2 cup of sweet curd, sweet curd Cup, milk 1 cup, onion bread cup, onion khee 2 cups, nutmeg-olive powder, half teaspoon, hot spicy powder 1 teaspoon, white pepper powder 1 teaspoon, mawa


Powder 6 cups, cinnamon 8 pieces, cardamom 8, cloves 6, teaspoon 2, saffron half teaspoon, round table 2 tablespoons, 2 tablespoons of pistachial coconut, 1 table spoon of raisins, 5 chillies of chapatti 5, Alobokhara 8-10.

Method:

Wash the rice and keep the water in it. Two table spoons of milk and roundabout saffron should be kept wet. Every pigeon should be washed and water to wash. Ghee, heat the oil together with the onion, garlic, onion paste, and roasted kabutarera meat. Salt and peppercorn powder should be given in it. After 10 minutes, talk-sweet curd, poppy seeds, 1 table spoon of nuts, half a hot spice, nutmeg-jayateree powder and potato must be given. The meat must be boiled well with a little water. When the meat gets on the oil, keep the meat in the pot and make rice with 3 cups hot water. The remaining hot spices and salt will be given. If you get boiled, take 2 tablespoons of lemon juice. If the rice water is reduced, then one tablespoon of nuts should be kept in the mouth for 10 minutes. Some mawa powder should be polao. Now, take some pods from the polav pots and spread the meat and give them some mawa, hot spicy powder, mixed saffron. Now with the rest of the polos, chilli, mawa, hot spicy powder, saffron, and the caps lid will be closed and put a hot water pudding on the lid and keep it warm for 15-20 minutes. Serve hot and serve hot.