8.
RICE
2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn
brown.
4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.
10. Put rice into chicken and mix (It is advisable to cook rice about ths
3
4
and then let it cook with the chicken).
11. Remove and serve (Will serve about 4 hungry grad. students.)
8.2 South Indian Pullav (Rice)
From Sriram, 1985
Quantity
Ingredient
1 c
Rice (Preferably Basmathi rice)
c
Tomato puree
1
3
1 large
Onion
1 c
Vegetables (preferably peas and carrots)
- teaspoon
Coriander powder
1
1
4
2
(also called dhania powder)
- teaspoon
Garlic powder or
1
1
8
4
1 and a half cloves garlic
- teaspoon
Ginger powder
1
1
8
4
" piece
Ginger
1
4
- teaspoon
Chili powder
1
1
8
4
1
Green chili cut into small pieces
1-2 pieces
Cardamom
1 piece
Cloves
" stick or teaspoon powderCinnamon
1
1
4
8
47
8.2.