Beef biryani, Borhani, Laddu

 

Beef biryani

Ingredients

1 kg beef

1 kg basmati rice

1 cup yogurt

5 tomatoes

green chillies to taste

3-4 onions

1 cup oil

1 tablespoon adabata

1 tablespoon garlic

whole black pepper (black) 1 tea- Spoon

cardamom 4-5

bay leaves 3-4

cinnamon 3

long 8-9

star anise 2

salt and a half table spoon

half a teaspoon of turmeric powder

1 tablespoon of cumin powder

1 and a half tablespoon of red chilli powder

nutmeg 1 One-third of a teaspoon

one-third of a teaspoon of jaggery powder

one packet of biryani spice

a quantity of saffron

a quantity of mint leaves

a quantity of water and milk (for soaking saffron)

Method

Leave the rice half-boiled separately. Now fry the onion in oil. When golden-brown, set aside half the onion for barista. Now add adabata, rasunbata, black pepper, salt, bay leaves, cinnamon, long, cardamom, turmeric powder, cumin powder, red chilli powder, star flower and tomato paste. You will get a nice scent of spices. After a while add the meat. You have to cook for 20-25 minutes. Then add nutmeg powder, jaggery powder, biryani spice and curd one by one. It will take another 20-25 minutes.

When cooked, remove half of the meat. Now it's time to level the biryani. Spread half of the half-boiled rice on the first layer of meat. Make a layer of barista and mint leaves on it. Now make a new layer with the meat. Make another layer with the rest of the chaltuku on it. Re-create layers of barista and mint leaves. Now put saffron mixed milk or water on it (with the help of a spoon, little by little, so that it penetrates to the inside, it will make some part of the rice colorful, some part will be white). Now add slices of pepper. Cover and simmer for 15-20 minutes. Put down and serve.

Borhani

Ingredients: 1 cup yogurt, half a teaspoon of white pepper, 1 teaspoon of mustard powder, one third of 1 cup of mint leaves (to be taken), half a teaspoon of fried cumin powder, half a teaspoon of fried coriander powder, red chilli powder to taste, Adabata half a tablespoon, Marichbata to taste, 2 tablespoons of sugar, a quarter of a teaspoon of salt, salt to taste and half a cup of water.

Method: First blend yogurt and water. When smooth, add the rest of the ingredients and blend again. When blended, keep it in the fridge, cool it a little, pour it in a glass and serve garnished with mint leaves.

Laddu

Ingredients: 2 cups of besan, 2 cups of ghee, 1 teaspoon of green cardamom powder, a little bit of food color (color of choice), 2 pinches of baking soda, 1 cup of sugar or to taste, quantity of water and paste.

Method: In a bowl, mix the food coloring well with the besan. Give enough water. Mix well again with baking soda, so that there are no hard grains. Heat ghee in another pot and add the mixture to it, it will become sticky.

Make sugar veins in a separate container in the oven. For 3 cups of sugar, take 2 cups of water to form a thick vein. When the mixture starts to boil, add a little green cardamom powder and stir. The laddu mixture should be added to this syrup, it will become more sticky. After a while, when the mixture is cold enough to hold by hand (the sugar will also harden a little), make a round laddu and serve it or arrange it. Lightly toss some pasta on top of each dessert and serve.