Served with salad and lemon atchaar
1 packet of baby potatoes, peeled and fried in oil till half done. Leave aside.
3 large onions peeled, slice and fried in oil till golden brown. Leave aside.
3 cups rice washed and boiled in water with salt. Half cooked.
Allow to cool. Once strained.
½ cup lentils soaked in hot water (hour). Strain till soft.
6 chicken breasts cut in three.
Marinate in the following:
Salt to taste.
1/4 teaspoon turmeric.
1/2 teaspoon chili powder.
2 teaspoon cumin powder.
2 teaspoon garam masala.
1 teaspoon whole cumin seeds.
1 Tablespoon dried crushed curry leaves.
1/2 teaspoon khokney masala.
1/2 can of coconut milk(did not have yoghurt).
1/4 cup chopped coriander.
Add half the fried onion to the chicken.
Mix well and allow to marinate for 30 minutes.
To layer the pot.
Add 5 tablespoons oil.
2 potatoes peeled and sliced. Layer the bottom of the pot with the potatoes.
Add half the rice.
Then the chicken marinate.
End off with lentils and the rest of the onion.
Lastly mix 1 cup of water with saffron and pour around the rice.
Add 1 extra cup water.
Cover with lunch wrap. Then cover with a lid and steam on a medium heat till done.
4 tomatoes chopped.
1/4 cucumber chopped.
1/4 cup chopped dhania.
Salt and pepper to taste.
2 Tablespoons aprico
Mix well and enjoy.t jam.
1 chopped chilli.
Prepared, tried and tested by: Nazley Ally
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