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      "body": "Vegetable kacchi ( RAW) biryani\n\n\n![IMG_20230426_153847.jpg](https://cdn.steemitimages.com/DQmbgRDL49g45deWtuxgEpoQushn8eQ2SoxitYxW7BfMMpu/IMG_20230426_153847.jpg)\nPlzz like the blogg and support \n\nElements -\n\n1 cup carrot, bean curd,\n\n2 cups basmati rice, 1 tomato diced,\n\n1 tsp ginger paste, 1.5 tsp coriander cumin powder, 1 tsp red chilli powder, 1 tsp whole garam masala, 1 tbsp garam masala powder, oil as required,\n\n3-4 cups of saffron soaked milk, salt and sugar to taste,\n\nmilk, salt and sugar to taste,\n\npowder, oil as required,\n\nMathod\n\nFinely chop the vegetables and heat oil and add whole garam masala.\n\nStir in the greens and add the ginger and coriander cumin powder\n\nWash the rice and let it boil with water.\n\nMix well with saffron soaked milk",
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      "body": "| 60 min for 3 people\n\n\n![IMG_20230424_220106.jpg](https://cdn.steemitimages.com/DQmV1rCJ81457SPBZQggugNfgcvDeW1kPHkBTLwvvWvinWg/IMG_20230424_220106.jpg)\n\n\nElements :>\n\n150 grams of minced chicken,\n\n2 large onions,\n\n1 teaspoon ginger paste,\n\n1 teaspoon of garlic paste,\n\n1 teaspoon of chilli powder, 4 tablespoons of sour curd,\n\n2+2+2 tow bay leaves, cloves, cardamom\n\namount of ghee,\n\nsalt to taste\n\n1 tablespoon cumin powder,\n\namount of water,\n\n2 cups basmati rice,\n\nSaffron soaked in milk as required\n\nHow to make --\n1. Wash the rice well. Put enough water in a bowl and add salt and cardamom to the rice. When the rice is cooked, it should be taken down and cooled.\n\n2. Heat little ghee in a non- stick pan and add bay leaves, cardamom, cloves, cinnamon, onion, ginger, garlic and fry it with minced chicken. Then fry well with cumin powder, salt, pepper powder, sour curd.\n\n3. Layer the rice in a dekchi and top it with the minced chicken and layer the rice again. Then cover with saffron soaked in milk, sweet perfume, rose water.\n\n4. Close the mouth of the dekchi well and keep it on a pan for 15 minutes. Then serve hot with raita and salad.",
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      "body": "![IMG_20230424_173139.jpg](https://cdn.steemitimages.com/DQmZRj3xFaXTnUDyJ1MzrgpJaznnSTRLEf9NUVn8Uvs9Cmq/IMG_20230424_173139.jpg)\n\n\n| 30 min 2 people\n\nElements :>\n\n300 grams of small (15) potatoes,\n\n2 cups Govindbhoga rice,\n\n1 tbsp biryani masala,\n\n1 tbsp ginger garlic paste,\n\n1 medium onion, chopped\n\n3 cardamoms,\n\n3 cloves,\n\n1/2 inch cinnamon,\n\n1/4 nutmeg Jayatri\n\n1 teaspoon of cumin, coriander, red pepper, 2 ton bay leaves,\n\n1/2 teaspoon yellow color like white oil for cooking,\n\nsalt and sugar to taste..\n\nSteps --\n\n1. Potatoes should be boiled and peeled. Biryani Masala Cardamom Cloves Cinnamon Nutmeg Jayatri Cumin Coriander Bay leaves Pepper Dry open and grind once. Dissolve the color in milk. Soak the rice in salted water for 15 minutes and let the water drain.\n\n2. Fry the boiled potatoes with oil in a pan. Fry the onion in that oil, ginger garlic paste, salt and sweet potato and mix it with biryani masala.\n\n3. Boil four cups of water in a pan (four cups of water if two cups of rice). When the water boils, the rice should be removed. When the water becomes equal, a little biryani masala, sweet, 1 tablespoon of white oil should be spread. A little salt can be given after checking the salt.\n\n4. When the rice becomes mushy, add the mashed potatoes and stir. Good with raita.",
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      "body": "![IMG_20230421_225211.jpg](https://cdn.steemitimages.com/DQmcFj11HuVeobngBH7H8mKKZor1YR6MkxFuyR7JAxwHAUZ/IMG_20230421_225211.jpg)\n\n\n\nChicken Saffron Tikka Biryani\n\n| 2 Hrs 4/5 people\n\nElements :>\n\n1 kg chicken (boneless tikka cut pieces),\n\n1 kg basmati rice, 2 tsp ginger paste,\n\n2 teaspoons of garlic paste,\n\n2 tbsp onion batter,\n\n150 g drained sour yogurt,\n\n5-6 teaspoons of lemon juice,\n\n1 teaspoon of pepper powder,\n\nRaw chili paste to taste,\n\nTurmeric, Chilli, Cumin, Coriander, Kashmiri as required\n\nChillies, hot spices\n\n2 teaspoons taduri masala,\n\n2 tsp Kasuri Methi powder,\n\n2 onions, finely chopped (for grilling),\n\n100 ml mustard oil (for marinating),\n\nAmount of white oil for cooking,\n\nghee as per quantity, coriander leaves as required, mint leaves chopped, salt as per taste, sugar, charcoal as required (for smoke\n\nfor),\n\nAmount of food color (red and yellow..optional), sprinkles as required,\n\nSweet perfume, rose as required\n\nwater, water,\n\nBoiled potatoes and eggs as required (optional), saffron as required, warm milk,\n150 g drained sour yogurt,\n\n5-6 teaspoons of lemon juice,\n\n1 teaspoon of pepper powder,\n\nRaw chili paste to taste,\n\nTurmeric, Chilli, Cumin, Coriander, Kashmiri Chilli, Garam masala as required\n\n2 teaspoons taduri masala,\n\n2 tsp Kasuri Methi powder,\n\n2 onions, finely chopped (Barista's\n\nfor),\n\n100 ml mustard oil (for marinating),\n\nAmount of white oil for cooking,\n\nghee as per quantity, coriander leaves as required, mint leaves chopped, salt as per taste, sugar, charcoal as required (for smoke\n\nfor),\n\nAmount of food color (red and yellow..optional), sprinkles as required,\n\nSweet perfume, rose as required\n\nwater, water,\n\nBoiled potatoes and eggs as required (optional), saffron as required, warm milk,\n\n\n1. First, marinate the chicken balls with 3-4 spoons of lemon juice, salt and pepper powder for 30 minutes.\n\n2. Then basmati rice should be soaked in a bowl for 30 minutes.....\n\n3. Then after 30 minutes the chicken should be marinated again with sour curd, all the batter and powdered spices, kasuri methi, salt, a little red food colour, a little sugar, chhatu (give it as needed to make it a bit sticky), mustard oil and marinate again for 30 minutes. minute...\n\n4. Then put water in a pot, add 1-2 spoons of lemon juice, salt, a little rose water, 2 drops of attar, 2 bay leaves and boil it with rice at 70%-75%... (white when cooked) If you don't give oil, give lemon juice instead, then the rice will be white and the rice will be long...).\n\n5. Then when the rice is done, take it down and drain the water and spread it a little bit to cool it.\n\n6. The finely chopped onions should be fried in oil.\n\n7. Heat white oil and ghee in a pan and add the chicken tikkas one by one and cover them with a little cover and fry all the chickens.\n\n8 . Once fried, add a little ghee to the pan, add a little raw tikka masala to it and add a little gravy to it, add a little fresh cream, a little ghee, rose water, 2 drops of attar and a little mint and coriander. Spread the leaves and put them in a bowl and smack it with a little ghee or oil with burning charcoal for 5-7 minutes..then Teiri Tikka Masala Gravy..\n\n9. In a bowl, soak rose water, keora water, attar, warm milk, saffron and a little yellow food color (optional). (Please note that if you make biryani, first add chicken gravy, potatoes and eggs to the bone, then add rice, so that the bottom does not burn...)\n\n10. Then add potato with egg and then add rice and layer it with beresta, hot spices, melted ghee, salt, sugar, saffron milk, coriander leaves, mint leaves and repeat the same layer again... (I have added potato and egg tikka here It is not given in biryani. In fact, biryani does not work without potatoes and eggs.\n\n11. Then water again in a small bowl\n\nHeat the charcoal and add ghee or oil to the pot\n\nKeep it covered for 5 minutes.. If\n\nIf you like a little smoky flavor, you can give it\n\nOtherwise it will not be given\n\n12. Then put a little flour or flour and apply it around the pot. Then place a bread pan on the gas and heat it well, then lower the flame and cover the bone and let it steam for 10-15 minutes.\n\n13. Then serve koro chicken tikka biryani with hot biryani raita.",
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      "body": "ম্যাংগো পুডিং\n\n\n![IMG_20230418_200811.jpg](https://cdn.steemitimages.com/DQmczomgeMSzoZ71oxk4TUN54VMwLBFcTMNnEoWRYexo6Va/IMG_20230418_200811.jpg)\n\n\nউপাদানগুলি :>\n\nঘন দুধ- ১ কাপ, চিনি- স্বাদ অনুযায়ী, আম- ২টি,\n\nডিম- ২টি,\n\nধাপগুলি :\n\n1. প্রথমে আম ছোট ছোট করে কেটে নিন। দুধ জ্বাল দিয়ে ঘন করুন এবং ঠাণ্ডা করে নিন।\n\n2. এবার ব্লেন্ডার জগে আম, চিনি, দুধ ও ডিম সবকিছু দিয়ে ভালোভাবে ব্লেন্ড করে নিন।\n\n3. মিশ্রণটি মোটামুটি ঘন ও থকথকে হবে। যদি বেশি ঘন হয়ে যায়, লিকুইড দুধ মিশিয়ে নিতে হবে।\n\n4. এবার একটি স্টিলের টিফিন বক্সে পুডিংয়ের মিশ্রণ ঢেলে নিতে হবে।\n\n5. বড় সসপ্যানে পানি ফুটতে দিন। এবার একটি স্ট্যান্ড প্যানে সেট করে তার উপর স্টিলের টিফিন বক্সটি রাখুন।\n\n6. বাটির ঢাকনা ভালোভাবে আটকাবেন এবং পানি যেন ভেতরে না যেতে পারে সেদিকে খেয়াল রাখবেন।\n\n7. চুলার আঁচ মিডিয়াম রাখুন, ১৫-২০ মিনিট অপেক্ষা করে চেক করুন পুডিং জমেছে কি না\n\n৪. পুডিং জমে গেলে চুলা নিভিয়ে দিন। এরপর রুম টেম্পারেচারে ঠাণ্ডা করে নিতে হবে।",
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      "body": "![IMG_20230417_110545.jpg](https://cdn.steemitimages.com/DQmNwfJNdNeH1w6ABxk7BaWPkT6kqy4nayT7mNrrU3XLCtE/IMG_20230417_110545.jpg)\n\n\nউপাদানগুলি -\n\nমাংস ম্যারিনেট : \n\n500 গ্রাম খাসির মাংস,\n\n1 টেবিল চামচ আদা বাটা,\n\n1 টেবিল চামচ রসুন বাটা,\n\n1 টেবিল চামচ হোমমেড বিরিয়ানি মসলা,\n\n1/2 চা চামচ গরম মশলা গুঁড়ো,\n\n1/4 টেবিল চামচ গোলমরিচ গুঁড়ো,\n\n1 চা চামচ শুকনো লঙ্কা গুঁড়ো, \n\n1/4 চা চামচ এলাচ জয়ত্রী গুরো(সমান পরিমাণ শুকনো তাওয়ায় ভাজা), \n\nস্বাদমতো লবণ, 1 কাপ টক দই,\n\nফোরণেরর জন্য :\n1 টি তেজপাতা,\n\n1/4 টুকরো বড় এলাচ, 2 টি ছোট এলাচ,\n\n1 টুকরো দারুচিনি, ও টুকরো লবঙ্গ,\n\n1/4 টুকরো জায়ফল, 1/4 টুকরো জয়ত্রী,\n\n3 টুকরো শাহী মরিচ,\n\n1/2 টুকরো স্টার এনিস,\n\nরাইসের উপকরণ - \n\n600 গ্রাম বাসমতি রাইস, স্বাদমতো লবণ,\n\n1 টি তেজপাতা টুকরো করা,\n\n2 টি এলাচ,\n\n1 টুকরো দারুচিনি,\n\n3 টুকরো লবঙ্গ,\n\n1/4 টুকরো জয়ত্রী 4 টি গোলমরিচ,\n\n1/4 টুকরো জায়ফল,\n\n1/2 টুকরো স্টার এনিস,\n\n300 গ্রাম পেঁয়াজ স্লাইস করা,\n\nপরিমাণ মতো জল,\n\nঅন্যান্য উপকরণ :\n4 টি মিডিয়াম সাইজের আলু,\n\n1/2 চা চামচ হলুদ গুঁড়ো, 1/2 কাপ রিফাইন অয়েল,\n\n4 টেবিল চামচ ঘি,\n\n2 টেবিল চামচ কেওড়া জল,\n\n2 টেবিল চামচ গোলাপজল,\n\n3 ফোঁটা মিঠা আতর,\n\n3 টেবিল চামচ দুধ,\n\n1 চিমটি 4 টি সেদ্ধ ডিম,\n\nধাপগুলি - \n\n1. মাংসের মধ্যে সমস্ত উপকরণ মিশিয়ে তিন থেকে\n\nচার ঘণ্টার জন্য ম্যারিনেট করে রাখতে হবে. আলু\n\nছুলে ধুয়ে লবণ হলুদ মাখিয়ে রাখতে হবে, চাল 1\n\nঘন্টার জন্য জলে ভিজিয়ে রাখতে হবে. দুধে কেশর\n\nভাল করে ভিজিয়ে রাখতে হবে।\n\n2.1/2 কাপ তেল গরম বসিয়ে পেঁয়াজ গুলো বাদামি করে ভেজে তুলে নিয়ে ওই তেলেই আলুগুলো হালকা ভেজে তুলে নিতে হবে. এবার ম্যারিনেট করা মাংস দিয়ে 10 মিনিট মতো রান্না করে 1 টেবিল চামচ বেরেস্তা দিয়ে আরো পাঁচ মিনিটের মতন রান্না করে এরমধ্যে 1 গ্লাস উষ্ণ গরম জল দিয়ে এক চা চামচ করে গোলাপজল, কেওড়া জল, ফোটা মিঠা আতর দিয়ে ভাল করে মিশিয়ে পেশার কুকার এর মধ্যে দিয়ে 4-5 টি সিটি লাগিয়ে নামিয়ে নিতে হবে, ঠান্ডা হলে ঢাকনা খুলে মাংস গুলো বের করে নিয়ে ওই গ্রেভির মধ্যে আলু গুলো দিয়ে একটা সিটি দিয়ে নামিয়ে নিতে হবে।\n\n3. এবার আলু গুলো তুলে নিয়ে একটি ছাকনি সাহায্যে গ্রেভিটি ছেঁকে নিয়ে রেখে দিতে হবে. এবার যে পাত্রে বিরিয়ানি হবে সেই পাত্রের ভেতরে একটু ঘি ভালো করে মাখিয়ে নিয়ে কিছুটা রাইস দিয়ে এর উপর অর্ধেক আলু,মাংস, ডিম দিতে হবে. এবার উপর থেকে লবণ, অল্প করে বিরিয়ানি মসলা, কিছুটা বেরেস্তা ছড়িয়ে দিয়ে আবার কিছুটা রাইস এর উপর দিয়ে সমান করে ছড়িয়ে দিতে হবে।\n\n4. এবার আবার বাকি আলু, মাংস, ডিম দিয়ে উপর লবণ, সামান্য বিরিয়ানি মসলা, কিছুটা বেরেস্তা ছড়িয়ে দিয়ে বাকি রাইস দিতে হবে. এবার আবার উপর থেকে মাংস রান্না করার গ্রেভি,লবণ, বিরিয়ানি মসলা, বাকি বেরেস্তা,1চা চামচ গোলাপজল, 1 চা চামচ কেওড়া জল, দু'ফোঁটা মিঠা আতর, দুধে ভেজানো জাফরান আর এক টেবিল চামচ চামচ ঘি ছড়িয়ে দিয়ে ভাল করে মুখ আটকে দিতে হবে।\n\n5. এবার গ্যাসের উপর একটি লোহার তাওয়া বসিয়ে তার ওপরে বিরিয়ানির পাত্র রেখে 5 মিনিটের জন্য হাই হিটে দিয়ে তারপর 25 থেকে 30 মিনিটের জন্য লো আচে রান্না করে গ্যাস বন্ধ করে দিতে হবে.10 পরে ঢাকনা খুলে উপর থেকে আর এক টেবিল-চামচ ঘি ছড়িয়ে দিয়ে সাবধানে মাংস আলু ডিম বের করে স্যালাড সহযোগে পরিবেশন করতে হবে।",
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      "body": ".\n.\nউপাদানগুলি :>\n\nখাসির কালা ভুনার জন্য :\n\n2 কেজি রান্না করা খাসির মাংস, 1/2 কাপ সরিষের তেল,\n\n10 টি শুকনা মরিচ,\n\n1 পেকেট কালা ভুনা মসলা,\n\n4 টি পেয়াজ গোল রিং করে কাটা,\n\nভুনা খিচুরির জন্য :\n\n1 কেজি চিনি গুরা পোলাউর চাল, দের কাপ মুসুরির ডাল.\n1 কেজি চিনি গুরা পোলাউর চাল, দের কাপ মুসুরির ডাল, 4 টি পেয়াজ কুচি,\n\n1 টে চামচ আদা কুচি, আধা টে চামচ রসুন কুচি, 1/3 চা চামচ হলুদ গুঁড়া, 1 চা চামচ মরিচ গুঁড়া, 1 চা চামচ ধনেজিরা গুঁড়া,\n\n4 টি এলাচ,\n\n2 টি দারচিনি,\n\n2 তেজপাতা, সরিষার তেল পরিমানমত, কাচামরিচ/শুকনা মরিচ, পরিমানমত ফুটন্ত পানি, লবণ,\n\nকিসমিস, বাদাম,\n\n1. প্রথমে রান্না করা খাসির মাংস (রেসিপি দেখুন খাসির মাংস ভুনা) সিদ্ধ হলে, একটি হারিতে তেল ও শুকনামরিচ, পেয়াজ গুলো দিয়ে নেরেচেরে মাংসতে বাগার দিয়ে তাতে কালাভুনা মসলা দিয়ে নেরেচেরে মিশিয়ে নিব, ঢাকনা লাগিয়ে রেখে মাঝে মাঝে নেরেচেরে একদম ভুনা করে নিব পানি শুকিয়ে।\n\n2. ভুনা খিচুরির জন্য চাল ও ডাল আলাদা হারিতে আলাদা ভাবে ধুয়ে নিবা\n\n3. হারিতে তেল, পেয়াজ, রসুন, আদা, তেজপাতা, এলাচ, দারচিনি লাল করে ভেজে মুসুরির ডালগুলো দিয়ে দিব, দেন সব গুরা মসলা ও লবণ দিয়ে নেরেচেরে ভেজে নিব কিছুক্ষন, ভাজা হলে চাউলগুলো দিয়ে ভেজে নিব, এরপর পরিমানমত পানি, কাচামরিচ ও কিসমিস দিয়ে ঢেকে দিব৷\n\n4. পানি শুকিয়ে গেলে চুলার আচ কমিয়ে রেখে নেরেদিয়ে চাউলটা জমিয়ে চাপ দিয়ে, এবার বাতাস যেন বের হতে না পারে ঢেকে দিব ভাল করে ২০ মিনিট পরে আবার নেরে দিয়ে ঢেকে দিব ১০ মিনিট।\n\n5. চাল সিদ্ধ হয়ে গেলে পরিবেশন ডিস সাজিয়ে নিব,\nখাসির কালাভুনার সাথে অসাধারন জুটি আইটেম ভুনা খিচুরি সাথে কালটার রসে।\n\n\n![IMG_20230416_232337.jpg](https://cdn.steemitimages.com/DQmRfAMqd5zF8a7fpb485kMF6dGFrJm4QnmGT3zX8g4Th34/IMG_20230416_232337.jpg)",
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