Umami seasoning AJI-NO-MOTO® – Recipes

INGREDIENTS	QUANTITY
Basmati rice	500 gms
Chicken	500 gms
Oil	50 gms (3½ tbsp)
Vanaspati	20 gms (1½ tbsp)
Ghee	20 gms (1½ tbsp)
Bay leaf	2 nos
Cinnamon	2 sticks
Cardamom	2 nos
Clove	4 nos
Fennel seeds	¼ tbsp
Sliced onion	400 gms
Sliced tomato	200 gms
Split green chilly	5 nos
Ginger garlic paste	50 gms
Turmeric powder	¼ tsp
Chili powder	1½ tbsp
Salt	To taste
Umami Seasoning Mix AJI-NO-MOTO®	1 tbsp
Curd	¾ cup
Water	750 gms
Chopped mint leaves	For garnish
Chopped coriander leaves	For garnish

Chicken Biriyani

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.
Heat oil & Add Vanaspati in a cooker and add whole Garam masala (bay leaf, cinnamon, cardamom, cloves) and fennel seeds when it splutter add sliced onion, green chilli and saute till golden brown.
Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders, salt and Ajinomoto sauté for a few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
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.
When all the steam has escaped, open Pressure Cooker and mix the rice gently.
Serve hot with Raita and Kuruma.

Location

Ajinomoto India Private Limited
Plot No.14, One Hub Chennai,
Panchanthiruthi Village,
Manambathi Post,
Chengalpattu District,
Tamil Nadu – 603 105,
India.

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Address

Ajinomoto India Private Limited
Plot No.14, One Hub Chennai,
Panchanthiruthi Village,
Manambathi Post,
Chengalpattu District,
Tamil Nadu,
India.
603 105.

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Tel: +91 44 71900900 Fax: +91 44 71900901