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      "body": "The way we eat crude or ready is exceptionally valuable for our body. Much of the time crude mango quality more than prepared america. Mango helps keep our body sound and illness free. Know Some Benefits of Mango- \n\n1. Crude mango is rich in carotene and vitamins, which help to build the visual perception, shields the night from infections and keeps eyes well. \n\n2. We have Vitamin 'B' complex. This vitamin upgrades the supply of oxygen to the body's nerves. Keeps the body new. Rests \n\n3. I have a great deal of vitamin C, crude ama vitaminsi more than pearla sums. \n\n4. Mango counteracts heart issues due to bactericorin, Vitamin E and Selenium. \n\n5. Mango contains cell reinforcements that assistance avert different tumors, for example, bosom malignancy, leukemia, colon growth, prostate disease and so forth. \n\n6. The nearness of mangoes of mineral salts is sufficient. America's mineral salt assumes a gainful part in fortifying teeth, nails, hair. \n\n7. I have a considerable measure of catalysts that assistance to separate the body's protein particles, which brings about absorption. \n\n8. Playing mango consistently avoids protector and decreases stoutness and assumes a positive part in physical arrangement. \n\n9. We have malic corrosive, citrus extract and tartaric corrosive which keeps salt in the body. \n\n10. Because of the plenitude of iron in the crude mango, the issue of redness is killed, and the body's blood stays clean.![index.jpg](https://gateway.ipfs.io/ipfs/QmQyaHiPbSep2DtnjKLPefi3JW74NvChV1h7jbqeDArSVM)\n",
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      "body": "Biryani Cooking Rules\n\n![14MPBIRYANI1.jpg](https://gateway.ipfs.io/ipfs/QmToAB3fYdn2why3Bb6PYb9eEbBa8zU2nYvPBUsrJbhijB)\nBiryani can be cooked in a few ways, but spices are often of one type. There is no way to add spice to the spice. Some can be added if you want but nothing can be omitted. Ingredients and quantity - Chicken meat, 1 kg - Basmati rice, 1 kg - New round potato, 250/300 gram - Onion Kucchi, Half cup - Ginger bamboo, 1 tablespoon spoon - Garlic paste, 1 teaspoon of spoon - 1 teaspoon of cumin, 1 tea Spoon - green chili bread, two tablespoons (grated) - Chopped pepper, half teaspoon - Jaitree bata, half tea spoon - Jaipal Bata, one pinch - Nuts, half cup or less (Kaju nuts should be used) - Hot spices (cloves a few, cardamom a few, Cinnamon a few pies) - salt, quantity - sugar, half teaspoon - raisins, two table spoons - dates, slices cut, one - milk, one and a half cups - a little bit of green chilli (understanding) - oil, two cups of ghee , Three spoons (do not have ghee) - Water (good hot) Preparedness: 1. Rice Preparation: Wash the rice for a half hour in the water. 2. Spices Preparation: If you want to taste the pepper, jayattri, jayafl, nuts, hot spices (langi, a few cinnamon, a few pies of cinnamon), then you can take a little bit after it (it tastes better, but if you want to taste it, then keep it alive on tongue. 3. If the potato is there, then there is no word! 3. Potato Preparation: Potato must be done in a small quantity of potatoes and keep aside the potatoes. 4. Basic cooking: Biryani cooking Make chicken meat in it and oil it well with all the spices, herbs and salt / sugar mentioned above (without milk), add half a cup of water, stirring the stove in the stove, keep the 20-minute energy lid in the container. Do not let the potatoes put in the potatoes, then milk it and mix it well enough for a few minutes, then let it be rice. Keep the water in the lid and keep it for 15 minutes, then take a minute to rotate the lid and take a look at it, it will take less time for the rice to remain dry. Do not leave the lid of the oven. Then put the biriyani bottle on the stomach with a tawa. Arrange the fire medium, or it can be reduced). Your biryani is ready to serve.\n\nBiryani can be cooked in a few ways, but spices are often of one type. There is no way to add spice to the spice. Some can be added if you want but nothing can be omitted. Ingredients and quantity - Chicken meat, 1 kg - Basmati rice, 1 kg - New round potato, 250/300 gram - Onion Kucchi, Half cup - Ginger bamboo, 1 tablespoon spoon - Garlic paste, 1 teaspoon of spoon - 1 teaspoon of cumin, 1 tea Spoon - green chili bread, two tablespoons (grated) - Chopped pepper, half teaspoon - Jaitree bata, half tea spoon - Jaipal Bata, one pinch - Nuts, half cup or less (Kaju nuts should be used) - Hot spices (cloves a few, cardamom a few, Cinnamon a few pies) - salt, quantity - sugar, half teaspoon - raisins, two table spoons - dates, slices cut, one - milk, one and a half cups - a little bit of green chilli (understanding) - oil, two cups of ghee , Three spoons (do not have ghee) - Water (good hot) Preparedness: 1. Rice Preparation: Wash the rice for a half hour in the water. 2. Spices Preparation: If you want to taste the pepper, jayattri, jayafl, nuts, hot spices (langi, a few cinnamon, a few pies of cinnamon), then you can take a little bit after it (it tastes better, but if you want to taste it, then keep it alive on tongue. 3. If the potato is there, then there is no word! 3. Potato Preparation: Potato must be done in a small quantity of potatoes and keep aside the potatoes. 4. Basic cooking: Biryani cooking Make chicken meat in it and oil it well with all the spices, herbs and salt / sugar mentioned above (without milk), add half a cup of water, stirring the stove in the stove, keep the 20-minute energy lid in the container. Do not let the potatoes put in the potatoes, then milk it and mix it well enough for a few minutes, then let it be rice. Keep the water in the lid and keep it for 15 minutes, then take a minute to rotate the lid and take a look at it, it will take less time for the rice to remain dry. Do not leave the lid of the oven. Then put the biriyani bottle on the stomach with a tawa. Arrange the fire medium, or it can be reduced). Your biryani is ready to serve.",
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