Kassi Biriyani

Ingredients: 1 kg meat (beef / mutton / chicken whichever you like), salt to taste, teaspoon ginger-garlic paste, half cup tokadoi, jordan color or saffron as you like, half teaspoon cinnamon powder, half teaspoon cardamom powder, 3/4 Cloves, 1 pinch of jaggery, 1/8 teaspoon of cumin powder, 2 pieces of whole cinnamon, 1 teaspoon of sugar, half a teaspoon of black pepper powder, 1 handful of pistachios,
3 bay leaves, 2 potatoes cut into 4 pieces, onion like Beresta, half a kg of polao rice (basmati is better), salt to taste

Method: Before cooking the meat, wash it well and soak it in salt water. After a few hours, the meat will become soft due to salt and will boil easily. Then wash and cook. Then mix cinnamon and cardamom powder in yoghurt, yellow color and mix well with yoghurt meat. Then mix the meat well with jayatri, black pepper, ginger-garlic paste and all other spices. Boil the rice separately in water. Peel an onion and fry it with the potato pieces. Then pour the spiced meat into the cooking pot and arrange. Sprinkle fried potatoes and onions on it. Now spread the boiled rice evenly on the meat. Put the pot in the oven and cover the mouth of the pot with a lid and cover it with flour so that the thought does not go out. Raw biryani will be ready in three to four hours. If you cook with chicken, it will take less time. Because chicken is cooked faster than beef or mutton. Then open the lid of the mouth and shake lightly once or twice with a fork and mix the rice with the meat.

Stir lightly, otherwise the rice will break. Buss, now serve hot ‘delicious Kassi biryani’.