KITCHEN TREASURES MANDHI

INGREDIENTS:

Rice: Kaima Rice

Biriyani Gravy:

Tomatoes, Onions, Edible Vegetable Oil (Refined Sunflower Oil), Green Chilli Paste (9%), Spices & Condiments (8%), iodized Salt, Ghee, Garlic, Ginger & Natural Flavour.

Allergen Claim:

Contains Milk. May contain traces of Soy, Sulphite, Nuts & Wheat.

METHOD OF PREPARATION

COOKING INGREDIENTS – GHEE RICE:

Kaima/Jeerakashi Rice – 300g (Included) | Ghee-4 Tbsp (75g) | Green cardamom-5-6 Nos. | Whole black peppercorns – 10-15 Nos. | Water & salt (for boiling rice).

OPTIONAL: Fried onion-50g, fried whole cashew-50g, fried whole raisin-50g.

COOKING INGREDIENTS – GRAVY:

Chicken curry cut – 750g | KT Biryani gravy mix (Included) – 150g | Tomato-1 No. (diced) | Chopped coriander – 30g | Chopped mint -25g | Yoghurt – 100g | Ghee – 30g | Slit green chilies – 4 Nos.

OPTIONAL: Boiled Egg-4 Nos., Diced pineapple – 50g

GRAVY PREPARATION:

1. Marinate the chicken with yogurt & the biryani gravy mix for 30-40 mins,
2. Heat ghee in a pot, add chicken, diced tomato, slit green chilies & sauté for 10 mins, add 1 cup of water & boiled eggs. Cook covered on low flame till 3/4th done.

GHEE RICE PREPARATION:

1. Wash & soak the rice for 30-40 mins. Drain water,
2. Boil the rice in water with salt till almost cooked.
3. Heat ghee in a pot & add the nuts & whole spice, switch off the flame & add the cooked rice, mix well & set aside.

BIRYANI ASSEMBLY:

In a heavy bottom pan place the prepared chicken & cover it with rice, Sprinkle fried onion, coriander & mint. Cook on low heat for 6-8 minutes. Serve Hot