Kima Polao

What is the need for

Deradun Rice - 400 g

Mutton Kima - 250 grams (chicken may not be eaten if you want to eat chicken)

Milk - 100 ml

Water - 600 ml

Onion Kochi - 1 tbsp (very refined)

Adabata - 2 teaspoons

Garlic - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Nun taste

Sugar - 1 teaspoon

Ghee - 6 table spoons

White oil - 2 table spoons

Whole hot water - 2 teaspoons

Nutmeg Gum - 1/2 teaspoon

Jayitri powdered - 1/2 teaspoon

Kismis - 1 table spoon

How to make-

First half an hour will be kept wet. Now you have to wash the kiosks and water required in the pressure cooker. After that, add salt to one pan, turmeric powder, ginger garam, and nutmeg-jaiti powder and boil 2 tbsp cooked mutton ki. It will take less time for chicken. If you are cold, open the pressure cooker and stir the water. Drain the water from the rice this time.
After that, a large pan is heated and ghee and white oil should be given. When the ghee is hot, add the onion and fry for the whole Fry with golden gold. Fry onion and fry for a little while with boiled mince. At this time, the rice will be two-and-a-half minutes.If all is well fry, put the milk in the pan with milk, sugar, kimmis and kima boiled water and cook medium. Occasionally the dough should be kneaded in such a way that the rice should not be broken and it will not go away When the water becomes dry, it will stop the gas by covering it. Now put a heavy weight of cylinders on the Dhaka and keep it in mint 20. After 20 minutes, open the dash well. Prepare the fully prepared kimava polao to serve.