Mangalorean Recipes

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Fowl Bhiryani

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Quantity Measure Ingredients Description:
1 Large Chicken  
10 Nos. Pepper Corns To be ground
A Few Coriander Leaves (Kothmeer) To be ground
1 Teaspoon Jeera (Cumin Seeds) To be ground
1 Inch Ginger (Adhrak) To be ground
6 Medium Chillies Green To be ground
Half Kilogram Rice, fine grain.  
Half Teacup Ghee  
1 Medium Onion To be sliced and fried
3 units Cinnamon (Dalchini) Add to rice
3 Pods (whole) Cardamoms (Elaichi) Add to rice
6 Flakes/Cloves Cloves (Lavang) Add to rice
A Little Salt  


Clean and cut the chicken to pieces, and wash.   
Grind masala to paste.
Wash rice.
Warm 2 spoons ghee and fry  onion,  then add the ground masala, stir and fry well.   Now add meat and stir.  Allow it to cook in its own gravy.  Add hot water if necessary  When well cooked keep it aside.   The gravy should be dry.

Heat the remaining ghee and slightly brown the rice, then pour hot water about 2 inches above rice.  Add the spices and salt, stir and cover.  When the rice is almost cooked and dry, add the prepared meat and stir.  Reduce fire from underneath and keep live coals on top, or alternately put in the microwave oven.  Cook till sufficiently dry.

Serve with sweet chutney.

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