Bangladesh Latest Recipe Hyderabadi Chicken Biriyani

Ingredients:

Basmati / Polao rice 1/2 kg
Chicken 1
Onion 2 tablespoons
1 tablespoon of cardamom
2 tablespoons of garlic powder
1 teaspoon of cumin seeds
Nut bowl 1 table spoon
1 teaspoon of pepper powder
1 cup of yogurt
Sugar half tea spoon
Berstha adhakap
Shahi Zirabata half tea spoon
Salt quantity
Cardamom, cinnamon and bajapata 3
Whole black pepper 4-5
Ghee / oil spacing (like amount)
4 tablespoons of liquid milk
Cinnamon, cinnamon, black pepper, cloves, chopped 2 teaspoons powder
4 to 5 glasses of sugar
Mint leaf grate 1/2 cup
1 tablespoon of Keheora
Saffron little

Method:
First wash the rice for about half an hour. After half an hour the water will be drained by the soaked rice.
Take the hot water in another vessel and cook it with cardamom, cinnamon, long, bay leaf, rice and rice.
Boil salt and ginger-garlic paste, whole cardamom, cinnamon and boil it with 2/3 tablespoons.
Take a frying pan, ghee, onion curry, hot spice powder, cardamom powder, powdered cottage cheese and salt.
Cook 10 minutes with khasir meat cooked with roasted spices.

Serving:

Mix mangoes that are cooked with polur. Add onion beaver, cobbler, coconut, pistachio nut, and egg over color, keep it in half an hour. Serve warm after serving half an hour.