ALOO ONION

6KG MEAT 3 KG RICE

WETJAFRAN, KEWRA, SALT, ADA, ROSUN, WHITE PEPPER, ELACH POWDER,BADAM BATA,RED
CHILI,
DARCHINI POWDER, KISMIS, MACE POWDER, SHAHI JIRA, KABAB CHINI, LONG, ELACH,
DARUCHINI, BERASTA,
GHEE, BERASTA, YOGURT.

YOGURT 1 KG + ADA+ 2 TBSPN ROSUN+ WHITE PEPPER 2 TSP, LAL MORICH 2 TSP, ELACH GURO
2 TSPN,
JOITRI HALF TSP,DARUCHINI 2 TSPN, MIX WELL THIS YOGURT MIX

AT THE END ADD JAFRAN COLOR, CHECK SALT IN BRINE MEAT THEN ADD
SALT IN MASALA MIX

RUB THE MEAT WITH DRY CLOTH/ PAPER

WHOLE ALOO FRY
Insert a spoon full of ghee and charcoal (few min) within the raw meat
pot .After keeping few minutes add ada rosun ghee 2cup, then add previous masala
mix,
add aloo, beresta one large bowl, almond powder, alo bukhara, kismis,elachi gura,
mace powder, tezpata,
elach whole, daruchini, kabab cjini, long whole (they are repeat spices)

harir bottom e thakbe all mix

Stick moyda around neck of the hari
Rice

Rice cook half with tejpata, daruchini,long, elach, salt\

SPREAD rice over meat mix

add mil ghee mix
then seal
3 hours dam
check with sharp edge of khunti for water