I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
My Different style
1 cut up chicken1 onion½ cup oil ½ cup ghee (Clarified butter)tuj (cinnamon stick) cloves Elachi (cardomom) few whole pepers 1 teaspoon whole Jeeru (Cumin)1full tablespoon ginger garlic 2 teaspoon dhana jeera mixSaffron+- 2 I teaspoon Kashmiri chilli powder1 teaspoon tumericSALT to taste1 cup Fresh cream (not yoghurt)Marinate the chicken Fry onion add marinated chicken Cook well till chicken is cooked Once the ghee (Clarified butter) /oil surfaces the chicken is cooked Add ¼ cup tomato puree let it cook When done Switch off stove(Adjust your salt chillies etc )Now Boil 2 cups rice with 2 tuj (cinnamon stick) sticks and 2 Elachi (cardomom) Fry 3-4 potatoes like you would for biryaniRobot pepers large cubes so it won't disappear in the akniSteamed peasLayer chickenAdd pepersAdd the potatoes Add the peasTop with rice ( keep some rice aside tint the rice yellow sprinkle saffron for garnish)Make wagaar with ready fried onion whole Jeeru (Cumin) and ghee (Clarified butter)Cover with foilBake in oven +- 30 minutes or till potatoes are done at 180* Just to steamEnjoy with Raito salads papar