Ans Recipe Finder

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan. Add whole garam masala to temper. Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappea

Rice - 1 cup Ginger paste - 1 teaspoon Turmeric - ½ teaspoon Garam masala - ½ teaspoon Ghee - 1 tablespoon Oil - 2 tablespoons Bay leaf - 1 Cardamom pods - 4 Cloves - 5 Cinnamon stick - 1-inch Cashews - 2 tablespoons Raisins - 2 tablespoons Salt - ¾ teaspoon Water - 2 cups Slit chilies - 6 Sugar - ¼ cup Begin by soaking the rice in a bowl for 30 minutes. While Gobindobhog rice is typically used for Bengali pulao, any short-grain or basmati rice will work. Drain and spread the