How to make Bhuna Khichuri

Make delicious khichuri with khasi meat.
For cooking meat: Khasir meat one and a half kg 1 cup of onion. 3 tablespoons of cardamom 3 tablespoons of garlic powder Yellow table powder 2 tablespoons 2 tablespoons of peppercorn Dhanagadha 2 tablespoons 1 tablespoon of frozen jiragoda (cumin powder). 1 tablespoon of hot spices. Biryani spices half table-spoon (will). Salt like taste. Oil half cup.

For cooking khichuri: 1 kg of polao rice or 4 cups. Mustard pulses 1 cup (to be taken in the cup). Boot dal half cup (soak it three to four hours before). Lentil pulse half cup Jarl 3,4 Cinnamon 1 Teeth leaf and cloves 2 to 3. Like the amount of Adakuchi Mustard oil half cup Ghee 3 tablespoons 10,12 glasses of sugarcane. Salt like taste. 7 cups of hot water (rice measurement cup)
Method: Cook the meat in the griddle, meat with the meat, marinate and cook on medium heat. There will be no water to get water from the meat.
Grind fry the meat and fry the oil and boil it with the amount of water.
If you want to boil it with four whistles in the pressure cooker, then it will be quick.
There will be no more spicy meat. Once cooked, cook it by adding sugar to the pan and stirring the oven.
30 minutes before cooking, let the rice be washed with water (30 minutes for basmati rice and 20 minutes for polav rice). Drain the water while washing it.
Mugdal fry it and keep it cool with rice. Then the pulses will be beautiful.
Roasted mustard oil in a separate cabbage, fry all the hot spices, Adakuchi and whole grains with a few seconds. Now the water sprinkled rice, stirring all the five to six minutes together with three types of pulses.
The more the rice and the dal will be more fun and the more fun and the nuts will be frozen.
If the rice is fried, then wait until the two bolts (boil) come with hot water and salt. Now cook the cooked meat with rice and reduce the oven to the bottom.
Cook for 25 minutes and cover it. Do not loose the lid in the middle. Otherwise the dishes will ruin the cooking.
After 20 to 25 minutes, cover the lid and mix it on top of ghee.
Remember: it is fun to cook rice as much as half its pulse. Measure rice, water, pulses in the same cup. If the rice water is okay before the meat, then the salt will be low in the khuburi after cooking. And if it takes a little more then just salt after cooking