Monday, August 10, 2009

My Latch Hook Work

Wednesday, August 27, 2008



Turmeric powder -- 1 tsp
Cinnamon sticks -- 3 nos
Cloves -- 4 nos
Cardamon -- 2to3nos
Green chilles -- 10nos OR Thai chillii--4to5nos
Mint leaves -- 5stks
Coriander leaves-- 6stks
Ginger garlic paste--2tsp
onion -- 1no(big)OR 2 (small)
Tomato -- 1(medium)no
Curd -- 1/2 cup
Chicken--11/2 cup
Basmathi rice--1cup
Bay leaf--2nos
Chicken masala--1tsp
Salt to taste


1/4 tsp Salt
3 tsp Lemon juice
1 pinch Turmeric powder
1/4 tsp Dhania powder
1/4 tsp Red chilli powder
1/2 tsp Ginger garlic paste
2 tsp Curd


Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2.Soak basmathi rice (wash the rice & then add 2cups of water to it & soak)for 20 to 30mins.Then grind green chillis & mint leaves & make it a paste. In a heavy deep vessel or pan heat oil fry bay leaf, cinnamon, cloves, cardomon along with ginger garlic paste .Then slowly add chopped onions to it & fry untill it turns slightly brown,then add tomato to it & mix well untill it turns to nice thick gravy .Then add the green chilli paste to it & little bit of salt to it & mix well.Now add the marinated chicken to it & stir well.Now add curd to it & mix well & put some chopped mint leaves & coriander leaves to it & close the pan for 5 mins .Now add the soaked rice with the same water in it & salt to taste .Keep the pan in high flame for 5 mins & simmer to 25mins to 30mins .Another method is put all the mixture in bowl & keep that in cooker & leave for 2 whistle. Garnish it with coriander leaves .Then hot spicy Briyani is ready ,serve it hot .