The necessary materials are:
Chicken meat - 500 g
Ginger - 1 teaspoon of ginger
Garlic paste - 1 teaspoon of sugar
Onion Bata- 1/4 cup
Sapphire - 1/4 cups
Yellow gram - 1/2 teaspoon
Chilli powder - 1 tea spoon
Fry jarara - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Possadana Bata- 1/22 teaspoon
Oil - quarter cup
Ghee-1 tablespoon
Salt - 1-1.5 teaspoons
Chopped pepper- 8
Baypata - 2
Cinnamon - 3 touches
Cardamom - 3
Local papaya refined kochi - 1/2 cup
Water of Keora - 1 tablespoon
Prepared methods
Cut the meat into pieces and wash the water.
Heat oil in the hay, make cinnamon, cardamom and frozen broth and fry it with medium-sour drinks. Now take a few minutes with meat and salt.
If fried, pour the potato spoon and keep aside all the remaining spices except the Jirra bowl. Give it a kick. Cook with lid.
After 10-15 m, open the lid and cook it with a cup of hot water for a while and then cover it.
After 10 m, open the lid and cover with jarra paste and postadana bowl again and beautifully.
When the oil gets scorched, add 1 teaspoon of ghee to the lightly squeezed chili and kahera water. Reduce heat to a few seconds.
Hyderabad Chiken Rezala was created in this way.Now eat .