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| dum chicken briyani |
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| 1 whole chicken 1 tbsp ginger 1 garlic 1 tbs salt (chicken curry) 2 tbsp oil 1 cm cinnamon 2 cloves 1 star anise |
| 1 large onion (chopped) 2 tbsp curry powder 1 tbsp briyani powder 1 tsp garam masala 1/2 cup water (if required) |
| 1 fry the spice in hot oil, add onions 2 add in the seasoned chicken continue to cook 10 mins 3 add the curry powder add water if required. continue to cook chicken until oil appear, keep aside curry powder and briyani and gram masala |
| for rice 2 cup basmathi rive (wash and soak) 3 cup water 1 tsp salt to fry 1 tbsp ghee 2 bay leaves 5 cardamons (green) 1 cinnamon stic 5 gm shallot 2 garlic 1 tomato 1 tbsp ginger |
| for garnish 2 tbsp fried shallot 1/4 cup chopped mint leaf 1/4 cup chopped coriander leaf |
| to fry 1 tbs ghee 2 bay leaves 5 cardamons 1 cinnamon stick |
| 5 gm shallot 2 garlic 1 tomato 1 tbsp ginger |
| chooped fine |
| for garnish 2 tbsp fried shallot 1/4 cup chopped mint leaf 1/4 cup chopped coriander leaf |
| 1 heat oil, fry the spice, chopped ingredients and rice. fry for 3 mins 2 add water and salt - cook rice 3/4 cook 3 transfer the cooked rice, into anothe pot 4 llayering with chicken and rice 5 the top most with rice saffron water 6 sprincle the chopped mint, coriander and sballot lined the pot with foil then place the pot cover and continue to cook in slow flame for 5-10 mins 7 after 10 mins then serve �@ |
| brinjal chutney |
| 500g brinjal (long purple eggplant) |
| to fry 2 tbs oil 2 green chille 5g garlic 5 g ginger 10 g onions 1tbs chillie sauce 2 tbs tomato sauce tomato paste 1 tbsp funegreek 1tsp chillie powder 1/2 venegar (option) 1tbsp sugar 20g tamarind + 1 bowl water (strain) |
| 1 heat oil, fry spice, add onion, garlic, ginger and saute. add the chillie powder and a little water 2 add brinjal and fry until colur change when almost cooked oil, add the sauce tamarind juice, sugar and salt. continue to cook until thick 3 cool before serving with rice |