For potli:-
Pyaz (onion) 1 medium size
Adrak ( jinjer pieces ) 2
Lehsan ( garlic pieces ) 7
Zeera ( cumin seeds) 2 table spoon
Sounf ( fennel seeds ) 2 table spoon
Sabut sookha dhania ( dried coriander seeds ) 2 table spoon
Taiz past ( bay leaves ) 2
Sabaz ilaichee ( cardamom ) 7
Sabut Kali mirch ( black pepper seeds) half tea spoon
Barri ilaichee ( black cardamom ) 2
Jaifal ( nutmeg ) half piece
Javitri ( mace ) half piece
Darchini ( cinnamons sticks ) 3
Laung ( cloves ) 7
Badyan k Phool ( star anise ) 2
Pipli ( long black pepper ) 1 piece
Malmal ka kaprra (batiste cloth )

For stock ( yakhnee ):-
Gosht ( beef) or (mutton) meat 3 pao
Namak ( salt ) 1 and half table spoon
Pani ( water ) 6 glass
Pottlee

For rice:-
Chawal ( rice )1 kg
Pyaz ( onion ) 2 medium size
Sabut Zeera ( cumin seeds) 2 table spoon
Darchini ( cinnamon sticks ) 1
Bari ilaichee ( black cardamom ) 2
Badyan k Phool ( star anise ) 1
Taiz paat ( bay leaves ) 3
Laung ( cloves ) 5
Sabut Kali mirch ( black pepper seeds ) 7
Tail ( oil ) 2 cups

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