Tuesday, 17 June 2014

Ramalan Kanji


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Ramalan Chicken Vegetable Briyani Kanji
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Ingredients
  • 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
  • Coconut, Cashew, poppy seeds Paste – 6tsp

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Preparation:
 *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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