Tuesday, 17 June 2014
Ramalan Chicken Vegetable Briyani Kanji
Boneless Chicken – 1/4kg
Big Onion – 2
Tomato – 1
Carrot – 1
Cabbage – Small one
Potato – 1
Curd – 1/4cup
Coriander leaves – 1/2bunch
Mint leaves – 1/4 bunch
Turmeric Powder – 1/2tsp
Chilli Powder – 2tsp
Green Chilli – 1
Cinnamon, Clove, cardamom – 1 respectively
Rambai Leaf – 1
Basmati rice – 1cup
Moong Dal – 1/2cup Salt – As required
Ghee – 100gm Coconut oil – 100gm
poppy seeds Paste – 6tsp
*Soak Basmati rice, Moong Dal for 20 minutes.
*Heat ghee, coconut oil and fry the clove, cinnamon, cardamom and rambai leaf.
*Add chopped onion, ginger garlic paste and saute till raw odour leaves off.
*Tip in the turmeric and chilli powder, saute well.
*To this put the chicken, vegetables, curd and coriander, mint leaves, mix and leave it in low flame for 10 minutes with the lid on.
*Pour water as required, allowing it to boil add coconut paste and salt.
*As the mixture boils mix in soaked rice and moong dal.
*Pressure cook for 3 whistles and switch off the heat.
*Allow it to cool and then blend in mixie to a porridge consistency.
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