CHAPTER

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.