Duck sharpen poleau
A. Meat cooked: Dung meat with one bone of one and a half kilogram, 2 tablespoons of onion, 1 tablespoon of cardamom, 1 teaspoon of lemon juice, 3 tablespoons of tomato, crude stew, 1 teaspoon of sweet bean stew, 6 to 7 onions, 1 glass, 1 teaspoon of hot zesty powder, 1 tbsp of salt, some water, some water (hot).
B. For Polao: 500 g of rice, some onion beaver, some ghee, some mawa (powder), some powder drain, 1 tablespoon of raisins, 1 table-spoon of nutmeg, 1 tablespoon of almonds, 5-6 teaspoons of serving of mixed greens, bubbled Two eggs
C. For crisp water: For a large portion of a liter of water, 4-5 bits of duck bone, Shahi ghera semi-teaspoon, cloves 7-8, pounded cardamom 4-5, dark pepper 8-10, cove leaves 2, cinnamon 2.
System: Clean the duck meat and wash it and keep it for 1 hour for all flavors. Onion with oil in the pan, bubble well with a little diced duck meat and bubble it and put the meat in another holder. Another Sasapana should consume every one of the elements of Akhani water together. On the off chance that the water is lessened to 1 liter from one and a half liters, it should be scratched from the broiler. Source
Wash the rice and wash the water. Offer pastry to cook sauce. In it, take 1 liter of water and mix it with powdered drain, hot flavors and rice. As the rice every which way gets a similar warmth. In the event that the rice is blending, at that point keep it secured with raisins, nutmeg, aloe vera, salt and onion shorelines. Following 10 minutes, open the top and make the mawa, cooked duck meat and cover it with a few shafts from the base and keep in the mouth for 15 minutes. Buckwheat eggs can be presented with a duck khakin poleo.