Chicken tangdi/leg biryani

 

1. 3 leg peices of chicken
2. 1/2 cup yogurt (marination)
3. 1/2 tsp each ginger garlic paste( marination)
4. 1tsp chilly powder(marination)
5. salt for marination
6. 1 large onion sliced
7. 1 tomato sliced
8. Bayleaf-2
9. cardamom,cloves-4each
10. 2 tsp garam masala powder
11. 1-2 tsp chilly powder(to your spicyness level)
12. 1 tsp any other biryani masala or tandoori masala powder
13. 1 bunch corriander leaves chopped.
14. 1tsp garlic and ginger paste
15. 1/2 tsp turmeric powder
16. 2 cup basmati rice.
17. 3 cups water

Method:

1. Wash chicken and marinate with salt,yogurt,ginger garlic and chillypowder.
2. In a pressure cooker,add  oil and ghee and fry bay leaf,cloves and cardamom
3. To this add onion and fry till it is translucent,add ginger garlic paste and fry well.
4. Add tomato and curry leaves and mix well till tomato is cooked.
5. To this add chicken mix well .add remaining masala powders and left over marinade and mix well.
6. Add one cup water,salt to taste and pressure cook on medium for 10mts till chicken is almost cooked.
7. Add washed rice and remaining 2cup water and adjust the salt.
8. Cook without weights on medium to low flame for about 15mts or till the rice is done.
9. Serve hot with salad
10. .

 

North Meets South:Mutta Kozhambu&Naan

Tamilnadu Style Egg Curry and North Indian Naan on Tawa:

I decided this week that I will not be cooking Chicken at home,now that posed a dilema considering my not too large interest in Vegetables especially the Veggies used in the US kitchen.And expectation for the weekend does not change much..ie “Weekend pe Non veg tho banta hi hai” loosely translated ,how can one have a weekend without Non vegetarian.There fore I decided to try something that wont be a proper non veg and will also be something different to play around with.

I had been planning on this Muttai Kozhambu ever since I had seen a couple of its recipes online ,and decided to go ahead with a combination of a few recipe and tailor it to my needs.Though the recipes said it tastes well with rice,I was not in a mood for what was rule :),playing,being my theme for today.Since I was also not in mood for spending too long in kitchen,I decided to play a safe bet with Naan.Now,that should not be too bad I tot to myself,I eat egg curry with Kerala parata,and Naan is almost the same taste.

Yes,I decided to go ahead with ths combination.I cooked and was skeptical that my hubby would like it.He is a little averse to mixing north Indian dishes with south indian,there fore I waited for him to ask for a different lunch and most hapilly surprised when he said it was very yummy.

Hoping you have a similar experiences or even a better one!Enjoy!

Preparation time:20mts,cooking time:20mts,ServeS:2-3

Ingredients:

1. 4 Hard boiled eggs.
2. 1/4 tsp Mustard seeds
3. 1/4 tsp Urad Dal
4. 3 large Pods of Garlic finely chopped
5. 5-6 Curry leaves
6. 1-2 Slit Green Chillies
7. 1 Large Onion Finely chopped
8. 2 Tomatoes Finely chopped
9. Tamarind Juice
10. 1/4 tsp Turmeric Powder
11. 1/4 tsp Chilly powder
12. 2 tbsp Coriander Powder
13. 1tsp Chicken Masala Powder
14. 1/2 Cup Thin Coconut Milk(optional)
15. Coriander Leaves for Garnish
16. Oil for fry
17. Salt to taste

Method:

1. Put some oil in a pan and heat it.
2. Temper urad dal and mustard till they splutter.
3. Add curry leaves and chopped garlic and fry till the garlic is brown.
4. Add the chopped Onion,and fry till golden brown.
5. Add the tomatoes and fry till it is cooked.
6. Then add Chilly powder,Coriander powder,Chicken Powder and Turmeric powder and fry till the smell goes for about 3mts.
7. Add a Cup of water bring to boil
8. Add salt and coconut Milk and mix well .
9. Add the Tamarind juice depending on how much is required to your taste(Note:The dish is a little bit sour).
10. Add the boiled eggs.
11. Garnish with coriander leaves.Serve with Rice or hot Naan

 

Malwani chicken

 

Preparation time:60mts,Cooking time:30mts.

I had been looking for a different Chicken dish which I have not had before ,and necessarily Indian which can go with Rice and Roti on the net,when I bumped across 2 contenders,Chicken Rezala and Malwani chicken. Kept thinking which one will be a better bet,and Rezala looked more like the one I should try as there were many recipes online and many version of the same,but I missed a main ingredient in in “Keora water” which was one reason and the other one was,while Rezala has Indian,Pakistani and Bangaladeshi versions of it,Malwani Chicken had not been made by many.There it is,I decided,this looks risky and I am in mood for some risk.;-)

I used this recipe ,though it looks very elaborate,one can combine a step or 2,like making the dry and wet masala together,since there is no requirement of separately frying the 2.

Note:The dish looks a little greenish brownish yellow ; for some reason my camera is not capturing this color.

Ingredients:

1. 1/ 2 kg Chicken -About 20pieces.
2. 2 Tomatoes Chopped.
3. 1tsp turmeric powder
4. 4tbsp Curd.
5. 1tbsp Lemon juice.

Masala for Marination:

1. 1 Bunch Corriander Leaves
2. 2 Green Chillies
3. 2-3 Cloves
4. 1/2″ ginger

Second Masala Grind together:

1. 1 bunch Corriander
2. 1 Green chillies.
3. 3 Garlic pods
4. 1/2 ” Ginger
5. 1tsp Corriander Seeds
6. 1 Medium Onion.
7. 1tsp Perrinjeerakam/Fennel seeds.

Dry -Fry and Grind:

1. 1tbsp Dry Coconut
2. 1 Medium Onion Chopped.
3. 2cloves
4. 2 Cinnamon
5. 2 cardamom
6. tsp Corriander
7. Pepper corns (if you like spicy)
8. 1/2 tsp Poppy seeds
9. 4-5 Cashew.

Other Ingredients :

1. 1/2 Large Onion Sliced
2. 2 Tomatoes Chopped.
3. 1/2 tsp Chilly Powder
4. 1/4 tsp Astefotida.
5. Salt to Taste
6. Oil for frying.
7. Tempering:2 Bayleaves,2 cloves,1 cinnamon sticks.
8. Chopped Corriander leaves for Garnish.

Method:

1. Marinate washed and cut chicken with Marinade Paste,Salt,Turmeric,Curd and Lime juice and set aside for atleast 30mts
2. In a Pan,add some oil .
3. Add hing/asefotida,Fry till a nice smells is eminated.
4. Add the whole spices from the tempering list,and fry again
5. To this drop in  sliced onion & fry  till translucent.
6. Add Chopped tomatoes and fry till its cooked.
7. Add Second Masala and Chilly powder.
8. Add Chicken along with its marinade and the dry fry ground Masala.
9. Mix well,and cook with sufficient water till it is done.
10. Top it with about 1tbsp Lime Juice,if you dont like the spicyness.
11. Garnish with Corriander leaves.
12. Serve with Ghee rice.

 

Chicken & Broccoli Curry

Preparation time:20mts,cooking time:30mts.

This is a dish I conjured up to pursue my daughter into eating Broccoli.She loves the onion coconut combo gravy ,and also the Chicken ,this dish is just one way or sprucing up the Broccoli ,so it may get into the diet.

Try it and tell me what you think of it.

Ingredients:

1. 10 Pieces of Chicken
2. 10 florets of Borocoli.
3. 1/2 Large Onion Chopped.
4. 1/2 tsp Star Anees seeds
5. 1/2 tsp Coriander seeds
6. 1/2 tsp Jeera Seeds
7. 3-4 Cashews
8. 3-4 cloves
9. 1″ Cinnamon
10. 3-4 pepper pods.
11. 3-4 Red chillies
12. 2 tbsp Coconut grating.
13. 1″” Ginger
14. 4 large Garlic pods
15. 1/2 tsp Fenugreek seeds
16. 1 Large tomato Pureed.
17. 1/2 tsp turmeric powder
18. 1/2 tsp Vinegar.
19. Salt to taste
20. oil for frying.
21. 3-4 curry leaves.

Method:

1. In a pan put some oil and fry onions till golden brown.Take them aside.
2. In the same pan fry items 4 t0 11 for about 1 mt,then add the coconut and fry till the coconut emits an aroma or starts turning brown.
3. Grind this along with half the portion of fried onions,Ginger, Garlic and Fenugreek seeds.
4. Again put some oil in the pan,add the fried onions ,curry leaves,the above paste and mix well.
5. To this add Pureed tomatoes and cook for 3-4 mts with salt.
6. Add Turmeric and Broccoli and cook with water from the washed grinder(about 1/4 cup).
7. When the Broccoli is half done ,add the chicken pieces, and adjust the salt to taste and mix well.
8. Put about 1/2 cup water and cook till chicken is tender and broccoli is cooked.
9. Add 1/2 tsp Vinegar,mix well and cook for 2mts.
10. Serve hot with roti /rice.

 

Prawn /Chemmeen Biryani

Preparation time:30mts,cooking time:45mts.Serves:2-3

My Guru in cooking,My  Mother loves to cook and try new things ,and also does love feeding her family and friends.Though her former qualities have rubbed heavily on me,the latter is remiss.

Of the many recipe’s my mom has tried on us,this one has been the most everlasting hit with her kids,husband ,family and friends a like.My attempt to replicate my mom’s dish lacks her love and the super tasty small prawns we get back home in Kerala.Nevertheless,this is a very good recipe for the people who love Prawns.

You are most welcome to try and share your comments.

Ingredients:

1. 3/4 Kg white Prawns preferably small or medium ones,only if these are unavailable go for the large ones(one in my photo are the large ones).
2. 1 Large Onion(Shallots are preferred ,quantity is  based on size of shallots,if you are using the Indian small ones can go to about 1/2 a packet)
3. 1 Whole small Garlic(20 pods)
4. 1″ ginger
5. 1/4 tsp Pepper powder
6. 1/2 tsp chilly powder
7. 1/2 turmeric powder
8. 1 tbsp coconut grating
9. 1/2 tsp Grama masala powder or all spices(cloves,cinnamon,bayleaves etc).
10. 1 large Jalapeno.
11. 3 Medium ripe tomatoes.
12. 2 Cups Basmati Rice.
13. 3-4 tbsp ghee
14. 1tbsp oil
15. 1 bunch chopped Corriander.
16. 3 cups water.
17. Few Cloves,raisins,bayleaves,Cinnamon stick seasoning for rice.

Method:

1. Grind items 2 to 10 into a coarse paste with salt as required.
2. In a pan,put some oil and fry this completely till it fried completely and starts becoming brown from a orange red.
3. Add Chopped Tomatoes,and fry till the Tomatoes are partially cooked.(please make sure your tomatoes are tangy enough,to adjust u can add a 1/2 tsp of lemon juice if required,else the masala might taste a little bitter this adjustment needs to be done after the prawns are added).
4. Add the Prawns ,and cook/fry,do not add any water at this stage as the Prawns have water content in them and they will add the necessary moisture.
5. Adjust the salt if required and the tangyness mentioned above.(at this stage the prawns would have released its sweetness and ur masala may taste sweetish,if you like you may add little pepper to make it spicy).
6. If prawns are not cooked add some water and cook it thoroughly,if the gravy is very dry add little water,as this masala is to be spread over rice,therefore a curry a consistency of paste is required.
7. Make Ghee rice,you may cook this in a open vessel or in apressure cooker.To do this,in the container add the ghee ,fry the spices mentioned for the rice(raisins,cloves,bayleaf,cinnamon,cardamom etc) till it emits aroma.Add the Washed ,dry rice and fry the rice for a few mts so it changes color from white to creamish.
8. Add water and salt to taste,and cook under cover till 80% done.Switch off the flame and let is cook the rest under cover.(if doing by pressure cooker,I do it without weights and cook for nearly 15 mts on medium flame whilst checking for the rice atleast 3 times in between).
9. Now in a microwavable dish,alternately layer Rice,Masala,chopped Corriander in that order,and give the top layer of Rice mixed properly with Masala.
10. Let it settle for a few mts ,then microcook for 4mts and let it settle for 10mts ,before serving.
11. Prawn biryani is ready to serve,along side my Beets and dates pickle .

 

Chilly Chicken:Dhabha style

Preparation time:20mts,Cooking time:30mts,Serves:3-4

Another of my all time favorites,served in most restaurants in India,the Chinese Chilly Chicken. It is said that this dish is more of Indian origin than it is Chinese,there fore the reason why one does not find this dish in the Chinese restaurants outside  India.

I have seen some Chinese restaurants serving these inUS  ,the Black Bean Chicken Chilli and they dont taste anything like what we have back home.

I have found that compared to its counterparts served in Chinese restaurants in India,it is the Punjabi Dhabha’s that best make this dish .I have seen several recipes for this online and have tried them individually but not actually getting the right taste,texture and aroma.Finally this recipe is a combination of a couple of them I found online and turned out to be the closest I have eaten in a dhabha.

I have not added Ajinomoto in this dish,you may add if you are not averse to the chemical and would like the Chinese taste of it.

Ingredients:

1. Chicken – Stir fry pieces,3″ peices,about 20peices.
2. 1 Medium Onion -Chopped
3. 1 Spring onion chopped.
4. 1/2 tsp Ginger paste
5. 1 tsp Garlic paste
6. Tomato – 1 tbsp ea for the batter and for the gravy.
7. 1 Jalapenos  – Finely chopped
8. Capsicum – 1, chopped into squares.
9. 1 tsp Red chilly powder
10. 1/4 tsp Black pepper powder
11. 2 tbsp All purpose flour/Maida
12. 3 tsp of Dark Soya sauce for batter
13. 1/2 tsp Dark Soy sauce for the gravy.
14. 2 tsp Vinegar for batter,1/2 tsp for the gravy.
15. Salt  to taste
16. Oil  for frying

Method:

1. Wash and cut Chicken to the mentioned measurements,or use Stir fry pieces readily available in market.
2. Mix the all pupose flour,Ginger paste,garlic paste,3 tbsp Dark Soya sauce,Black pepper powder,Tomato sauce,Chilly powder and salt to taste.(the marinade may taste a little tangy,but that is ok).You may add about 1/4 cup water to get the mix to be a semi solid
3. Marinade the chicken in this mix and leave it on the side for at least 1hr.The marinade should coat well on the chicken.
4. In a Deep frying pan,add oil and bring it to a good heat.Keep the flame at 70% and dd the battered Chicken pieces and fry for about 3-4 mts till the coating fries to a reddish brown.ps:do not throw the left over marinade.
   
5. Strain the fried pieces off chicken on to a paper towel.
6. In a Pan,add 1 tsp of oil and heat it.
7. Add the chopped jalapenos ,fry for a few seconds before adding the chopped onions.Fry till the onions are light brown,add the white portion of the Spring onion and fry for a few mts.
8. To this add capsicum and the left over batter and fry for 7-8mts,or till the capsicum is fairly cooked.PS:will have to move the spoon around in this phase so the batter does not stick to pan.
   
9. Now add the remaining soya sauce,tomato sauce and vinegar.(you can add pepper if u like more spicy).Cook for a couple of mts,add about 1/4 cup water from the washed batter container.(this will make a tasty sauce ).
10. Cook for a few mts till the water added above thickens the sauce and add in the fried chicken pieces.
11. Mix well by tossing the pan by holding the pan handles if possible,else use a ladle.
12. Garnish with fresh cut Green stalk of Spring onions.
13. Dhabha style Chilly Chicken is ready to be served!

 

Meen Thenga arachathu curry/Kerala Fish coconut Curry .

Preparation time:20mts,Cooking time:20mts,Serves:2-3

Ingredients:

1. 6-7 medium pieces of fish(I have used Tilapia here)
2. 1 Medium Onion Finely chopped.
3. 2 Green Chillies slit
4. 1 ” ginger
5. 4-5 pods  Garlic
6. Tamarind Large blob.
7. 1 Cup Coconut.
8. 1tsp Chilli powder
9. 1tsp Corriander powder
10. 1/2 tsp turmeric.
11. 1/2 tsp Fenugreek seeds
12. Curry leaves -1 spring.

Method:

1. Wash the Fish with turmeric and keep aside.
2. Finely grind the coconut with little bit water into smooth paste.Make sure the paste is super fine so that the gravy does not become grainy due to coarse coconut paste.
3. Corsely grind Ginger and garlic.
4. Add this Ginger-garlic paste to Chopped onion,Fenugreek seeds,Chilli powder,Turmeric powder,corriander powder,slit green chillies in the cooking vessel.Add the tamarind extract along with salt and mix it with you hands if possible(be ware that the green chillies may burn your hands,so you may either want to use a ladle to mix or mix it with hands before adding the green chillies).
5. Keep this on the stove and bing to boil.
6. Add the fish pieces , adjust salt and sourness to taste.
7. Let this cook for 4-5mts ,to this add the ground coconut paste,Curry leaves and salt if necessary.
8. Add water if the necessary to get gravy consistancy.
9. Once the fish is done,Garnish with Curry leaves and let it settle for some time before serving.This allows the fish to absorb the masala.
10. Enjoy with Hot rice and Cabbage Thoran(as seen in snap below).

 

Jhalkya Pannaupkari/Mangalore Style Fish curry in Red Chilly sauce.

This Kerala-Mangalore Konkani fish curry is simple and tasty and brings out the flavour of the fish.The gravy is a combination of the Chilly powder and Tamarind pulp with the sweetness of the fried onions.The base gravy is same and can be used for any fish from Sardine to Sear fish,dried Shrimp to even vegetables like Mushroom,Potato etc.

The Name PannaUpkari  stands for the gravy of dry and seasoned gravy in this case Seasoning of Onion.The most Characteristic of this gravy is the Spicyness of the sauce from the amount of chilly powder that goes in and in its traditional form will “blow away ones’s top”.

Down my memory lane at my Granny’s house the traditional form of this was made out of ground Red Chilly paste , concentrated to the point where to eat this,we kids used to sit with bottles of water fighting for water and for the gravy ,never saying no to a second ,third …helping.My late Grandpa used to  fondly call this “GUNPOWDER” .

What I have jotted here,is a very mellowed down form of the traditional dish and easier on our palettes.I hope you can enjoy it as much as my daughter and I do.

Preparation time:10mts,Cooking time:30mts,Serves 2

Ingredients:

1. 7-8 Fish Pieces .
2. 1 Medium sized ,Finely chopped Onion.
3. 1 Coin sized Tamarind -made into pulp.
4. 1Tomato chopped(optional-not used in the traditional dish)
5. 1tbsp Red Chilly Powder(or Ground Red Chilly)
6. Oil
7. Salt to taste

Method:

1. Preparing the Fish-You can use any type of fish ranging to pom fret fillets to Mackerel,sardine ,Tilapia.One can also use forzen fish ,if fresh fish in not available but it would be wise to wash the frozen fish well with Turmeric powder and some Vinegar to remove the Frozen fish smell.For my dish I have used frozen Tilapia Fillets  cut into about 6 peices.
2. In a Pan,heat about 1 tbsp of Oil,Fry the chopped onion till golden brown.
3. Add the Chilly powder and fry for 3mts(toss it around so the powder does not burn).
4. Add Tamarind Paste/Pulp and mix for 90Secs.
5. Add the tomato pieces,this is optional(this dish is made very spicy,I add tomatoes to reduce the pungency).
6. Add the fish pieces,salt and 3/4 cup water and cook till fish is done and the gravy thickens and is semi liquid y.
7. Remove from stove.Let it cool a little,so the fish is well covered in  the curry.
8. Serve with hot rice.

 

Kuttanadan Chicken Curry

Preparation time:10mts,Cooking time:45mts,serves:2

Ingredients:

1. 5-6 pieces of Chicken
2. 2 Medium Onion Chopped.
3. Coconut Milk:1 Cup
4. Garlic Crushed:2tsp,4 pods chopped.
5. Ginger crushed:1 tsp
6. Crushed Pepper corn:1/2 tsp
7. Garam Masala:3/4 tsp
8. Bay leaf-1
9. Curry leaf
10. Cloves:2-3
11. Cinnamon stick:1
12. Tomato:1 Cut
13. Green Chilly:1 Slit Length Wise

Preparation:

1. Wash and marinate the Chicken with little salt and chilly powder.
2. In a pressure cooker or Pan,put some oil and add the Curry leaves,Bay leaf,Cinnamon and cloves.Fry for 2mts.
3. Add the Chopped onion and fry till golden brown.
4. Add the Crushed Garlic,Ginger and Chilly.
5. Add the Garam Masala and fry for a few mts,and then add the crushed pepper corn.
6. Add the Chicken pieces ,salt and mix well.
7. Add the Tomato and mix for 3-4 mts.
8. Add 2Cups of Water,close the Pan and cook for upto 30mts or Pressure cook on medium for 4-5whistles or till chicken is done.
9. Open add the coconut Milk(if not using fresh coconut milk and using Canned you can add 1 tsp of sugar to get some flavour) ,2-3 pods of Chopped Garlic,and cook for 15mts,add water if required
10. Serve hot with rice.

 

Chicken Biryani/Kozhi Biryani

A thing I will never grow tired of,the Kannur/Malabar Chicken Biryani(specifically from SOFT)

The first time I was exposed to this,was during my little sisters 1st Bday,I was about 9 and they had got a cook to make the Famous Kannur Chicken Biryani.Those days anything in Chicken was YUMMY to me,as my mom was against cooking Chicken at home.I ate so much of that Biryani I can still feel the taste in my mouth.

Over the years,it became just another dish one could eat.Until the inevitable happened….settling far away from home,it was impossible to get to the Kannur Biryani.I scouted most  Mallu Restaurant in Blr to get the perfect Biryani to a point where every Mallu Resataurant owner in and around Indiranagar knows my name and “oru Chicken Biryani Parcel “.

Now away from BLR ,exhausting that option as well,I scouted around for the perfect recipe ,tried a couple of times and ended with this,which is more of a combination of several ones I found.

This does satisfy my craving for Kannur Biryani 😉

 

Preparation time:45mts,Cooking time:60mts,Serves:4

Ingredients:

For the Rice

1. 3 cups Basmathi Rice.
2. 6cups water
3. Cardomon:4
4. Bayleave:4-5
5. Cloves:4-5
6. Raisins:10
7. Cashews:4-5
8. Sliced onion:for Garnish
9. Corriander leaves.

• For the Chicken Marinade

3/4 kg Chicken

Grind following:

1. Green chillies:2
2. Turmeric powder – 1/2 tsp
3. Garlic – 8pods
4. Ginger:1″
5. Curry leaves – 4-5
6. Coriander leaves – 1 bunch
7. Cumin powder(Jeerakam) – 1/2 tsp
8. Coriander powder – 1 tsp
9. Yogurt/Curd – 1/2 cup
10. Aniseed(Perinjeerakam) powder – 1/2 tsp
11. Lime juice – 1 tsp
12. Soaked cashew:5-6
13. Chilli powder-1tsp
14. Salt

Biryani Masala:

1. 2  largeSliced Onion
2. 2 Medium Tomatoes chopped

Grind the following:

1. Turmeric Powder- 1/2 tsp
2. Red Chilly Powder- 1 tbsp
3. Crushed Pepper- 1/2 tsp
4. Garlic Pods- 4 pods
5. Ginger- 1 inch
6. Cardamom- 2 nos
7. Cinnamon- 1/2 inch
8. Cloves- 2 nos
9. Curry Leaves- A handful
10. Coriander Leaves- A handful

Preparation:

Note:In this preparation ,the Ghee Rice and the Chicken masala is prepared separately and then microcooked for a few mts in alternate layers of the same,I have mentioned my method of preparing the Ghee rice in the recipe,you can replace this with your own method of preparing the Ghee rice in the same.

1. Marinate the chicken pieces in  the ground paste and set aside for atleast 30 minutes in room temperature.
2. Heat 1/4th cup oil in a large vessel
3. Add the onions and fry till it turns golden brown and crispy on medium heat.
4. Remove the onions from the vessels. Slightly mash the onions. A quick whip in the food processor or a mixer would be enough. Set aside the mashed onions.
5. In the same oil, add the tomatoes and fry for around 5 minutes. Remove the tomatoes from the vessel and set aside.
6. Add the Biryani masala ground paste to the vessel (the same vessel which was used for frying the onions and the tomatoes). The leftover oil would be sufficient and hence there is no need to add anymore oil.
7. Saute the paste till it is well cooked and the oil breaks out from the paste. You may add the salt at this stage.
8. Now add the marinated Chicken with the masala and fry till the chicken begins to cook a little,now add the mashed onions and tomato .
9. Pour 2 cups of water , stir well and cook till the chicken is almost done.
10. In Pressure cooker,heat some oil/ghee.
11. Fry the sliced onion till its crispy and brown ,and strain it out for the garnish.
12. Add the other spices mentioned in the rice prep,and fry till a nice aroma comes.
13. Add the rice and fry for a few mts before adding water.
14. Add Salt,and cover with lid(place no weights on the lid),Simmer the stove and cook the rice(Check on rice in between to see if it is cooked).

Serving
In a microwavable dish,place Rice and Chicken Masala in alternate layers and garnish with crispy fried onion and chopped corriander leaves.Place this in Microwave at max for 4-5mts and let is settled for a few mts before serving.