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Rock Street, San Francisco

INGREDIENTS:·     1and half kgs Chicken·     1 teaspoon CurryPowder  ·     1 and half Cup ofBasmati Rice         ·     Half teaspoon GaramMasala  ·     Half teaspooon CuminSeeds  ·     1 Cup of Red Onion ·     Half CupTomatoes  (chopped) ·     One tablespoon GingerGarlic Paste ·     Two tablespoon CanolaOil ·     Three tablespoonLemon  ·     1 Mace   ·     Half tablespoon ofCayenne Pepper  ·     Six tablespoon cilantro·     One teaspoon salt  ·     Three Cup ofWater   Directions:1. Add lemon juice and half teaspoon salt in a bowl.Add chicken to the bowl and then coat it in lemon, half teaspoon of currypowder and 1/4 teaspoon garam masala is sprinkled and then set aside for a while.2. Onion, garlic, ginger is added in a foodprocessor and turned on. Also, rice is washed under to soak fresh water. 3. Oil is heated in a pan, chicken season is addedwhere skin side is down.

Sear the chicken on medium-heat for 5 minutes for eachside or until the skin gets crispy. 4. Onion mixture is added, sauté until onions getsoft and start to change colour in the same hot oil pan. 5. Now remaining 1/4 teaspoon garam masala, 1/2 teaspooncurry powder, cumin seeds is added and cooked for 45seconds.

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Then mace(javitri),star anise, cayenne, with 1/2 tsp of salt, reserved lemon juice, and gratedtomatoes is added. Cook until the tomatoes are soft and oil gets deposited onthe edges.6. Add rice and 3 cups of fresh water with half ofthe chopped cilantros(3 tablespoon), and mix it well. Return the chicken on thetop of rice and bring to it boil mode. Cover it with a tight lid and at least cookfor 15 minutes on minimum heat. 7.

After 15 minutes, switch-off the heat and leavethe pot covered for 5 minutes. Now, chicken is removed, fold in the remains ofcilantro, return the chicken to the pan and cover to keep warm until ready toserve.

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