So today basically I participate in this competition with one of my favorite recipes. Hope many of you will like this recipe as it is a very familiar recipe. Many people make it in many ways, but I made it my way, I don't know how you will like it. Without further ado let's start our today's recipe process and other tools needed for essential masala. Half a kg of fresh beef is brought here mainly from the market. But while getting the beef you must keep in mind that the meat from the fake slaughtered cow will be better and the biryani will be as good. Today I slaughter half a kg of meat ie 500 grams of beef for this world and bring it from the market in the morning.

And with people biryani masala along with all the things that are very essential ie for biryani taste which is very responsible we can say ginger batter garlic cloves and accompanied by piaz khushi and two spoons of ghee and together spoons of sugar if you want increase or decrease sugar to increase seven according to your quantity. can And it was accompanied by a sour curd. You must know that Jibbani can't be imagined without sour curd. And here we have used pure cow milk 500 ml to make this biryani white

And then in that sour curd we clean this meat well and soak it for about 30 minutes. You must soak the meat in this acid in such a way that this acid can work well in the meat. Then I think you will get a lot of testy later.

I did the final. First basically I have cooked biryani here in the oven and served it here first in the rice cooker we add light milk then there cat masala ginger paste garlic paste and all the spices here with half tea spoon of sugar then basically we bring it to the market well I have done this so that the meat will fall apart. Those meats are given here lightly and the meat is not grated in milk. The reason for roasting the rice first is so that the husk does not break. Then after cooking it for half an hour we covered it and steamed it after that and finally my recipe of today is ready.