This traditional Biryani restaurant in Chittagong may have eaten a lot. Create your own hand.
Recipes Anner Sohel gave the recipe
Ingredients: Beef with bone and a half kilogram. Onion 2 tablespoons Onion 2 (medium size). 1 tablespoon of cardamom 2 teaspoons of garlic powder. Yellow powder 1 teaspoon. Dhanbadura half a teaspoon. Jirgadh 1 tea-spoon. Hathazari's red-pepper powder 1 tablespoon (if not, common red-pepper). 4 tablespoons of sour cream 1 out of the way. Crochet 4,5 2 pieces of cinnamon. Bayagata two Biriyani spices 1 table-spoon (available in the market). Oil half cup. Salt like taste. Like the amount of water. Slow yellow, potatoes with salt 3 (cut into 2 pieces).
Blend the peas and beaches together.
For cooking biriyani: 1 kg of rice or basmati rice (this biriyani is cooked with semi boiled rice). Onion 2 Ginger and garlic make 1 tea-spoon. 3 pieces of cardamom 2 pieces of cinnamon. Kishmish 1 Pillow Baypata 2 Aloebokara 5,6. 7,8 tbsp. Biriyani spices 1 table-spoon There is little water in roses and quasars. Salt like taste. Oil half cup or ghee (oil, ghee can be mixed). Double the amount of rice. Beast for sorting.
Method: First wash the rice and keep it wet with water for 20 to 25 minutes. Water must be taken before cooking.
Wash the water with a bowl and wash the water. Sprinkle with meat and keep stirring with powder spray 20 to 25 minutes.
Mix oil and ghee in a bowl, heat the onion and fry it with a full hot spice for two minutes. Then keep the medium with the meat and then squeeze them very well.
Sometimes it will be squeezed with a little bit of hot water. Boil the meat with water as needed. The meat is boiled and cooks for five minutes with a fried potato and keep it dry till it becomes dry.
Now heat oil or ghee in another container, take it with the onion, cardamom, cinnamon, teaspoon, raisins, sesame seeds, little ginger and garlic paste, stirring well with rice for two minutes.
If the rice is fried, then take more than two minutes by biriyani spice, cook the meat before cooking. Cook two times a day with double water, salt and biryani.
Gently stir the rice after the water is pulled and gently stir it. Leave the rose and kayora water for 10 minutes and take it down.
Sprinkle Onion Beast, Serve hot. Traditional gourmet Akhoni Biryani of Chittagong is a great taste.
Note
If the water is kept before the rice, the biriyani is neat. Biryani will have twice the amount of rice. Cook meat with buttermilk. If there is more sugar, the biriyani will not be neat.
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STOPThanks for the recipe! Video Bangla lessons would also be greatly appreciated!
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