Chicken Roste with Polaw...

Ingredients: chicken medium size is 1,
Adabata 1 tea- Chamuch,
Rashunabata semi tea- Chamuch,
Sublime,
Oil-based (sinking oil,
Yogurt teaspoon,
Food Colors Saffron Quarter Chamch

For the broth: Piazza Bamboo-Chamuch,
Adabata, Dhanigara Kismus Bata,
Rashunbata, Pastadana Bata,
All the hot spots are mixed with 1 teaspoon,
Ghee teaspoon,
The tip is 1 teaspoon,
Cardamom, cinnamon,
Roasted 2/3,
Piyukkichi half cup (for berries),
Sublime,
1 cup of hot water,
Vigner 4th-Chamuch,
Jayateree Bata semi-tea-less,
Blackberry 1 tea - Chamuch
And lemon juice 1 teaspoon,
Sugar 1 te-Chamuch.

Method: Take 4 pieces (choice) by treating chicken. Soak the chicken pieces with vinegar in a bowl. 2 cubes. Piyazata, Adabata, Rashunbata, saffron color with this color and keep it again for 1 hour. Heat paneer ghee / oil and apply chicken pieces in light brown color. Piyanbhaj upazila by ghee pane In that oil or ghee, mix well with all the spices and make it sweet with warm water and leave it for the frozen chicken pieces and come face to face with a curd. Garnish with turmeric. Give the sugar and lemon juice when the water becomes dry after the water becomes dry. When the meat is on the oil, keep the weight of the beryl and keep it tight for some 10 minutes. Nowadays, the fun chicken roast make the environment.