RECIPES OF INDIA

Ingredients

1 kg

2 kg

6

50 gms

50 gms

8

5

300 gms

1/4 cup

1/4 cup

1 1/2 coconut

12

1 tbsp

1 1/2 tbsp

14 glasses

2 tbsp

Meat (lamb or chicken)

Biriyani rice

Onions

Coriander leaves

Mint leaves

Green chillies

Tomatoes

Ghee or dalda

Garlic (pieces)

Ginger (pieces)

Milk extracted

Cardamon

Cloves

Cinnamon

Water

Salt (adjust to taste)

1. Chop -Onion, coriander leaves, mint leaves, tomatoes and chillies
2. Grind - Garlic and ginger
3. Powder- Cardamom, cinnamon and cloves
4. Water quantity should be always double the amount of rice, including coconut milk and the water added for cooking the meat
5. Soak the biriyani rice in water for half an hour
6. Drain the water
7. Take a vessel, heat little ghee or dalda and heat the rice in a low flame for 10 minutes
8. Keep it aside
9. Sauté the onion, green chillies and tomatoes in a big vessel in dalda or ghee for some time
10. Then add the ground garlic and ginger and half the quantity of the masala powder
11. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb meat cooking time will be 25 minutes), to it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid
12. Keep it on a gentle fire till cooked dry
13. While serving decorate with fried onion, roasted cashew nuts and egg