Elements:
- Chicken- 8-10 pieces
Glitter Guava- 2 teaspoons
Soy sauce 2 teaspoon
Ginger / Garlic Bata - 3 teaspoons
Cornflower-2 table spoons
Flour-3 table spoons
Toasted chickpea- 1 teaspoon
Besan-2 table spoons
Salt - 1/4 teaspoon
Eggs - 1 - onion berasta-2 cup
Talk yogurt - 1/2 cup
Ginger bread - 1 table spoon
Winai Bata - 1/2 teaspoon
Jaipal Bata- 1/4 teaspoon
Chilli gour-2 teaspoon
Ghera gura- 1 teaspoon
Black pepper + cloves + citrus + cinnamon bowl - 1 table spoon
Kazu Bata - 2 table spoons
Fill the keymiss -1
Chili-5/6
Oil-3 tablespoons
Methodology:
Keep all the ingredients in one place and keep it for 1 hour. Heat the oil and fry it with oil.
Now heat the oil and apply all the ingredients in the number 2 with spices.
If you are kneaded, give some 1/2 cup of water to the ground with a little bit of water. Dry dry meat
Take down the soil if the soil is flushed.
For POLOR:
Puller rice-4-5 cups
Loban- Andazmat
Ginger Baka - 1/2 teaspoon
Amal-4
Cinnamon - 1
Cloves - 4-5
Baypata - 1
Whole cumin- 1/4 teaspoon
Liquid Milk - 1 cup
Oil- 3 tablespoons of oil
Keora water-1 table spoon
Make polao
Heat oil on a heavy floor and heat the ghee and cook it with pawas together with all the equipment.
Add the cooked poha half to the top and cover it with chicken, beresta, nut and half half of the powders covered with 20 to 30 minutes.
Serve the salad with a low pressure while serving