Bandar Botanic Layout Plan

Bandar Botanic Layout Plan

Wednesday, 16 September 2009

BBRAeNEWS No.232 - BBRA's Cookery Delights.

Dear Residents,

BBRA's Cookery Delights.
(For the Botanical Housewives who loves cooking).

Murg Ambari Biryani
(Biryani with boneless chicken and a hint of sandalwood )

Serves : 4

Time required : 45 minutes
400 g boneless chicken , cubed

125 g ghee
5 g garam masala powder
60 g ginger - garlic paste
150 g curd
3 g white pepper powder
Salt to taste
10 g ginger , julienned
8 green chillies , slit lengthwise
15 g browned onions
400 g basmati rice, washed and soaked for 20 minutes
1 g cardamom - mace powder

70 ml cream
5 g mint leaves , chopped
Atta dough for sealing the lid
2 eggs , hard - boiled , shelled and sliced
1 teaspoon saffron ( dilute with 2 teaspoon warm milk )

For the banquet garni :

5 g sandalwood powder
5 g mace8 cardamom
5 g kebab chini powder
5 cm cinnamon


Heat ghee in a pan and season with the whole garam masala , add ginger - garlic paste and sauté
for three minutes.
Add chicken and saute for three minutes .

Add curd , pepper powder , salt , ginger juliennes , green chillies and brown onions. Fry well and cook chicken until chicken is cooked.Bring plenty of water to boil a boil with the banquet of garni and salt. Add rice and cook till three- fourth done.

Remove banquet garni and drain out the water .

Put the pan with the chicken on low heat. Sprinkle cardamom - mace powder , cream and mint
leaves over. Arrange egg slices over it.
Cover with a layer of rice . Sprinkle saffron milk.

Cover the rice with a 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 with raita.

Nutritional value of each serving - 896.1 kcal
Proteins : 42.7 g
Fat : 45.0 g
Carbohydrates : 89.1 g

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