Chicken Biryani

Ingredients

1000 grams Chicken
35 grams coriander leaves
50 grams Garlic
50 grams Green chillies
1 number lime
250 grams Onions
250 grams Potatoes
250 grams pulao rice
25-30 grams salt
800 ml water

Directions

1.Clean and joint chicken.

2.Put into a pressure cooker with half the water, turmeric and salt. After pressure is built up cook for 3 minutes.

3. Cool and open 10 minutes.

4.Wash and drain rice.

5.grind together ginger and garlic.

6. Slice onion and quarter tomatoes.

7.Heat fat. add whole gram masalla

8.Add sliced onion and saute.

9. Add ginger and garlic and fry ten minutes.

10. add tomatoes, whole green chillies and chopped coriander leaves. fry another ten minutes.

11. Add salt, add fried ingredients, bring to boil and add rice and lime juice.

12. Put lid on. When steam starts coming out put weight on and cook for 10-12 minutes over slow fire.

13. Cool slightly open and serve immediately.

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Fish Curry

Ingredients

1 tsp Chili powder
2 cup Coconut milk
6 number Curry leaves
1 tbsp Finely grated fresh ginger
2 clove Garlic, finely sliced
1 tbsp Ground coriander
2 tsp Ground cumin
1/2 tsp Ground fenugreek
1/2 tsp Ground turmeric
to taste Lemon juice
1 number Medium onion, finely sliced
2 tbsp Oil
to taste Salt
500 grams sea fish

Directions

Wash fish well.

Cut them into serving pieces.

Heat oil and fry the curry leaves until slightly brown.

Then add onion, garlic and ginger and fry until onion is soft and golden.

Add all the ground spices and fry, stirring, until they smell aromatic.

Add coconut milk and salt and bring to the boil, stirring.

Simmer uncovered for 10 minutes.

Then put in the fish.

Ladle the liquid over it and simmer until fish is well cooked.

Remove from heat and stir in lemon juice to taste.

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