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Thursday, September 3, 2015

Chicken rice with carrot salad

 Whole chicken 1, cut into medium pieces,
biryani masala 2 tbsp., ginger garlic paste 2 tsp., onion 1, finely
chopped, salt to taste. Marinate chicken with the ingredients and keep for 3 hours.
Basmati rice 2 cups, washed and drained.
In a pressure cooker, cook chicken for a whistle, allow to cool, then add rice, including the sauce in the chicken add water to have 4 cups. Again pressure cook. When pressure is fully formed off the flame. Don't allow to whistle.
Allow to cool, transfer into a wok and garnish with chopped cilantro. Healthy chicken rice is ready.
Serve with grated carrot in yogurt with salt to taste.

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