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14th May 2005, 07:25 AM
#11
Senior Member
Regular Hubber
Does anyone know how to make kathrikai kosthu, which is a side dish for briyaani, please?
thamizhil ezhuththup pizhai irunthal mannithu thiruththavum.
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14th May 2005 07:25 AM
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9th July 2005, 12:28 AM
#12
MURG AMBARI BIRYANI
MURG AMBARI BIRYANI
SERVES: FOUR
400 GM BONELESS CHICKEN, CUBED 125 GM GHEE 5 GM GARAM MASALA POWDER 60 GM GINGER GARLIC PASTE 150 GM CURD 3 GM WHITE PEPPER POWDER SALT TO TASTE 10 GM GINGER, JULIENNED 8 GREEN CHILLIES, SLIT LENGTHWISE 15 GM BROWNED ONIONS 400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES 1 GM CARDAMOM - MACE POWDER 70 ML CREAM 1 TBSP MINT LEAVES, CHOPPED ATTA DOUGH FOR SEALING THE LID 2 EGGS, HARD-BOILED, SHELLED AND SLICED METHOD: HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, GINGER JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY WELL AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH CHICKEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT.
Pearl
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