Aamboor biryani

[Ilavenil]

Does anyone know how to make kathrikai kosthu, which is a side dish for briyaani, please?

[Pearl]

MURG AMBARI BIRYANI

SERVES: FOUR

400 GM BONELESS CHICKEN, CUBED 125 GM GHEE 5 GM GARAM MASALA POWDER 60 GM GINGER GARLIC PASTE 150 GM CURD 3 GM WHITE PEPPER POWDER SALT TO TASTE 10 GM GINGER, JULIENNED 8 GREEN CHILLIES, SLIT LENGTHWISE 15 GM BROWNED ONIONS 400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES 1 GM CARDAMOM - MACE POWDER 70 ML CREAM 1 TBSP MINT LEAVES, CHOPPED ATTA DOUGH FOR SEALING THE LID 2 EGGS, HARD-BOILED, SHELLED AND SLICED METHOD: HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, GINGER JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY WELL AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH CHICKEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT.


Pearl