Bengali Kachchi- biryani

How to make Bengali Kachchi- biryani

What you will need to marinate the meat

Whole run portion of khasi, tar 1 tbsp, ginger paste 2 tbsp, garlic paste 1 and a half tbsp, white pepper cream 1 tsp, cardamom cream 1 tsp, cinnamon cream 1 tsp, jaiphal cream half tsp, jaitri cream half tsp teaspoon, chili cream 1 tablespoon, ghee 4 soupspoons, milk half mug, saffron 1 pinch, curd one mug and tar 1 teaspoon.

For cooking biryani rice

Basmati rice 1 kg, bay leaves 2, cloves 1 teaspoon, cinnamon 2, cardamom 5- 6 and swabtotaste.how to do

Wash well to marinate the beef. Take another big bowl of water and add tar to it. Soak the meat in this tar water for 1 hour. This will make the meat soft and the tar will pierce well.

After 1 hour, remove the meat and squeeze it with a kitchen kerchief to squeeze out the remaining water.

Now add ginger, garlic, white pepper cream, cardamom cream, cinnamon cream, jaiphal cream, jaitri cream and chili cream to the meat one by one. After that add ghee, milk, saffron, curd and tar. Mash everything together and marinate For2/ 3 hours.

Now take the meat in the vessel where biryani will be cooked. Add bay leaves, cloves, cinnamon, cardamom, tar, kababchini, shahi jeera, groundnut cream and raisins one by one. Now add potatoes and chillies. Potatoes should be easily fried with little tar and turmeric beforehand.

To make biryani rice, take enough water in another vessel and add cinnamon, cloves and bay leaves to it. Now add basmati rice along with tar.

After that take the rice down. Now spread the hot basmati rice over the bowl in which the meat is kept. Cover it with 3 tbsp each of ghee, keora water, liquid milk, green chillies, potato bokhara and saffron.

Now cover the sides of the pot with the set dough. No side should be open. Keep it in the rotisserie for the first 10 beats on high heat and for the coming 30- 40 beats on low heat.