COOKING
PROCEDURE

1
Wash & drain the water from chicken pieces, and add ginger garlic paste, chili powder, salt, turmeric powder and add ¼ cup of curd mix well then allow marinating for half an hour.
2
Wash & drain the water from chicken pieces, and add ginger garlic paste, chili powder, salt, turmeric powder and add ¼ cup of curd mix well then allow marinating for half an hour.
3
Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders, salt and Umami seasoning
AJI-NO-MOTO® sauté for few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
4
Then pour 750gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer.
5
When all the steam has escaped, open Pressure Cooker and mix the rice gently.
6
Serve hot with Raita and Kuruma.
INGREDIANTS QUANTITY
Basmati rice 500gms
Chicken 500gms
Refined oil-3 ½ tbsp 50gms
Vanashpathy 1½ tbsp 20gms
Ghee 1½ tbsp 20gms
Bay leaf 2 no
Cinnamon 2stick
Cardamom 2nos
Clove 4nos
Fennel seeds ¼ tsp
Sliced onion 400gms
Sliced tomato 200gms
Split Green chilly 5 no’s
Ginger garlic paste 50gms
Turmeric powder ¼ tsp
Chili powder 1½ tbsp
Salt To taste
Umami seasoning
AJI-NO-MOTO®
1 tsp
Curd ¾ cup
Water 750gms
Chopped mint leaves for garnish
Chopped coriander leaves for garnish