5) SPICY RICE -

SPICY RICE -

1KG - BASMATHI RICE OR ANY OTHER WHITE RICE

1 KG - COUNTRY FOUL ( GAM KUKULU MAS / CHICKEN - CUT INTO ONE AND HALF INCH PIECES )

500 ML - CURD

1 TEA SPOON - NUT MEG POWDER

1 TEA SPOON - CLOVES POWDER

1 TEA SPOON - CARDAMOMS POWDER

1 TEA SPOON - COMING SEEDS POWDER

1 TEA SPOON - CINNAMON POWDER

2 - 3 TEA SPOON - CRUSHED PEPER

TURMERIC POWDER AND SALT AS NEEDED

2-3 TABLE SPOONS - GHEE

100 G - CHOPPED CORIANDER LEAF

200 G - CHOPPED ONION

100 G - CAPSICUM OR BELPEPER

500 G - CHOPPED TOMATO

3-4 TABLE SPOONS - CHOPED GREEN CHILI

3-4 TABLE SPOONS - GINGER AND GARLIC PAST

RUMPE AND CURRY LEAFS

FOR GARNISH

200 G - DEEP FRIED SLICED ONIONS

200 G - SULTANA - DEEP FRIED

250 G - POTATO - ( HALF INCH DICES - DEEP FRY )

200 G - CASHEW NUTS - DEEP FRY

1 - PINE APPLE ( HALF INCH DICES )

METHOD -

COUNTRY FOWL ( CHICKEN ) 2-3 HOURS - MARINATE ( SEASON ) WITH -

- 500 ML - CURD

1 TEA SPOON - NUT MEG POWDER

1 TEA SPOON - CLOVES POWDER

1 TEA SPOON - CARDAMOMS POWDER

1 TEA SPOON - COMING SEEDS POWDER

1 TEA SPOON - CINNAMON POWDER

2- 3 TEA SPOON - CRUSHED PEPPER

TURMERIC POWDER AND SALT AS NEEDED

100 G - CHOPPED CORIANDER LEAF

100 G - CHOPPED ONION

100 G - CAPSICUM OR BELPEPER

500 G - CHOPPED TOMATO

3-4 TABLE SPOONS - COPPED GREEN CHILI

3-4 TABLE SPOONS - GINGER AND GARLIC PAST

AFTER 2-3 HOURS - GET THE LARGE POT AND BRING IT TO WARM ,

ADD IT TO GHEE OIL ,

THEN ADD MARINATED COUNTRY FOWL ( CHICKEN )

COOK IT IN HALF WAY - ON LOW FIRE ,

THEN ADD WASHED AND CLEAN RICE ,

ADD WATER AS NEEDED

MIXED THEM TIME BY TIME - UNTILL CHICKEN AND RICE IS COOKED

CORECT THE SEASON ,

REMOOVE FROM THE HEART

SERVE SPICY RICE , GARNISHED WITH

200 G - DEEP FRIED SLICED ONIONS

200 G - SULTANA - DEEP FRIED

250 G - POTATO - ( HALF INCH DICES - DEEP FRY )

200 G - CASHEW NUTS - DEEP FRY

1 - PINE APPLE ( HALF INCH DICES )

BOILED AND DEEP FRIED EGGS - AS PICTURE SHOWS

OTHER CONDIMENTS TO SERVE WITH SPICY RICE -

* CHUTNEY / RAITHA SALAD / MINT SAMBOL / CUTLET

* PAPADOM /