HYDERABADI BIRIYANI

CHICKEN 1 KG
RICE 1 KG
DALDA(OIL) 200 GRAMS
CINNAMON 10 GRAMS
CARDAMOM 5 GRAMS
CLOVES 5 GRAMS
ONION 200 GRAMS
MINT LEAVES 50 GRAMS
CORIANDER LEAVES 15 GRAMS
GINGER GARLIC PASTE 2 TBS
LEMON 2 NOS.
GREEN CHILLY 60 GRAMS
OIL 4 TBS
CASHEW PASTE 6 TBS


METHOD OF PREPARATION
1.HEAT DALDA,SAUTE CINNAMON,CLOVES,CARDAMOM ,STIR FOR TWO MINUTES. ADD ONION-SAUTE.
2.WHEN ONION BECOME LIGHT BROWN ADD MINT AND CORIANDER LEAVES.
3.ADD BASMATHY RICE ,SAUTE FOR 10 MINUTES IN LOW FLAME.
4.ADD BOILED WATER (WATER SHOULD BE DOUBLE THE QUANTITY OF RICE)AND SALT.BRING TO BOIL.KEEP COVERED.
5.MARINATE CHICKEN WITH HALF THE QUANTITY OF GINGER GARLIC PASTE,LEMON JUICE,SALT AND LITTLE OIL.KEEP FOR 2 HRS.
6.FRY CHICKEN TILL COOKED.
7.HEAT OIL-ADD REMAINING GINGER GARLIC PASTE,LEMON JUICE,GREEN CHILLY AND CASHEW PASTE.COOK WELL.
8.MIX WITH RICE.
9.SERVE HOT WITH PINEAPPLE RAITHA .(RAITHA--IS MADE OF DICED PINEAPPLE,CURDS,SALT AND RED CHILLY POWDER).



2.

CAJUN SANDWICH

SHREDDED CHICKEN (BOILED) 100 GRAMS
SLICED ONION 50 GRAMS
SHREDDED CABBAGE 50 GRAMS
MAYANNAISE SAUCE 50 GRAMS
SALT AND PEPPER TO TASTE

MIX ALL INGREDIENTS TOGETHER.

PLACE BETWEEN 2 SLICES OF BREAD.

SERVE WITH TOMATO SAUCE AND FRENCH FRIES.

CHICKEN PREPARATIONS

CHICKEN HAS CERTAIN GLAMOUR ABOUT IT.LIKE THE LITTLE BLACK DRESS , IT IS CHICK AND ADAPTABLE ANYWHERE.
CHICKEN GUMBO SOUP

STOCK 4 CUPS

TOMATO 2 NOS

LADIES FINGER 50 GRAMS

PEPPER POWDER TO TASTE

ROASTED CHICKEN 50 GRAMS

BUTTER 1TBS

CAPSICUM I NO.

1. HEAT BUTTER,PUT CHOPPED TOMATO,CAPSICUM,ONION & LADIES FINGER.SAUTE FOR 5 MINUTES.
2. ADD STOCK AND BOIL.LET IT SIMMER.
3. ADD SALT AND PEPPER.
4. ADD CHOPPED CHICKEN .SERVE HOT.