Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 8, 2009


2 cups rice wash and keep aside ½ cup fresh green peas 3 tablespoons ghee or oil 1 onion sliced […]

2 cups rice wash and keep aside
½ cup fresh green peas
3 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 cloves, 2 cardamoms, 2 pieces cinnamon
½ teaspoon cumin powder
1 teaspoon spice powder
1 teaspoon chilly powder
½ cup coriander leaves
Salt to taste
2 Bay leaves
Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown. Add the chopped tomatoes, spice powder, cumin powder chilly powder and peas and cook till the tomatoes turn to pulp. Add the rice, salt and chopped coriander leaves and mix well. Add 4 cups of water and cook on medium heat till the rice is done and all the water dries up. Serve with salad and any curry.
Note: Mutton or chicken can be added if desired

1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
½ teaspoon tumeric powder
2 or 3 teaspoons chilly powder
A few whole spices
3 teaspoons ginger garlic paste
3 tablespoons oil
Salt to taste 1teaspoon cumin powder
Heat oil in a pan and add the onions, Fry till golden brown. Add the whole spices and ginger garlic paste and sauté for a few minutes .Now add the chicken, salt, chilly powder tumeric powder and cumin powder and fry for some time till the oil separates from the masala. Add sufficient water and cook till the chicken is done and the gravy is thick

Article written by Bridget White-Kumar
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