Jafarani Biryani

Ingredients:
Rice - 1oo gm.
Cardmom - 1tsp
Tejpatta - 1 tsp
Laung - 1 tsp
Salt - 2 tsp
Lemon juice - Half

For Vagetable:
Carrot - 2 nag
Beans - 10-12 (chopped)
Green Peas - 1/2 Bowl
Onion - 1 chopped
Ghee and Curd - 2-2 tbsp
Red chillie Powder to taste
Salt and Garam Masala to taste

For Garnishing:
Onion sliced and fry - 2 Nag
Fry Cashew Nuts - 8-10
Kesar - 8-10

Instruction:

1. Wash and soak rice for 15 minute.
2. Boil to add 6 bowl water, green cardmom, tejpatta, laung, salt and lemon juice and saperate extra water out of it.Make sure that rice do not be much boiled.
3. Heat vagetable ghee in pan and fry onion and add cutted vagetable and matar and cook for 5-7 minute.
4. Add curd and masale when vagetable get soft and boil for a while and switch off the gas.
5. Now take a baking dish and apply ghee and spread half boil rice on it.
6. Apply soak milk kesar and onion and half fry vagetable.
7. Again apply rice and rest all vagetable on it.
8. Garnish with fry onion slice, cashews and kesar.
9. Before serving heat in oven for 10 minute.
10. Serve with rayata.

Sweet Shakarkand Poli

Ingredients:

Shakarkand(Sweet Potato) - 250gm boil mashed
Rajgire ka aata - 1 Cup
Singhade Ka Aata - 1/2 Cup
Grind Cardmom - 1/2 tsp
Crushed Coconut - 1/4 Cup
Grind Sugar - 1/2 Cup
Desi Ghee to taste
Rabadi(for serve) - Half Kg.

Instruction:

1. Make a fine Dough to mix all ingredients and two tbsp ghee in mashed shakarkand.
2. Now cook on tawa to make moti roti and apply ghee on both side.
3. Sweet Sharakand Poli is ready to serve.
4. Serve it with cool rabadi.