Sandhya Aunty’s Chicken/Shrimp Curry

Ingredients:

Chicken 1 whole

For Grinding
Fry the below without oil
Poppy 1 tsp
Sesame 1tsp
Shah Jeera ¼ tsp

Fry with little oil the below separately
Coriander seeds 4 tsp
Fenugreek seeds ¼ tsp
Cumin Seeds ½ tsp
Saunf ¼ tsp
Urad Dal ½ tsp
Cardamom 1
Cloves 10
Cinnamon 1”
Nutmeg ¼ pinch
Black Pepper ½ tsp

Garlic 8 cloves
Onion (small) ½
Red Chili 25 (depending on taste)
Coconut a small piece

Method:

Grind garlic, onion, coconut, red chilies first. Add all the above and grind again to a smooth paste.

• Marinate the chicken with little masala from above and salt for 10 mins.

• In a pan, season with oil, ¼ onion, 1 tomato, 4 G chilly, 1/4 “ ginger chopped.

• Add the marinated meat and cook till completely done.
• Add coconut milk and bring it to boil.
• Add the ground masala and cook till done.

PS: Do not over cook after adding coconut milk.

Bobo Thatha Biriyani

Ingredients:

• Ginger & Garlic Paste
• G Chilli
• Mint/Pudina – Chopped Fine
• Cilantro/Coriander leaves – Chopped Fine
• Onion – Sliced lengthwise
• Whole Garam Masala – Cloves, Cinnamon, Cardamom, Star Anise, Saunf, Bay Leaves
• Tomato – Each Tomato cut into 4 big pieces
• Chicken
• Curd
• Chilli Pd
• Dhaniya Pd
• Turmeric
• Coconut – Grind to a smooth paste separately


Method:

• Fry Whole Garam Masala and onion in oil
• Add Ginger & Garlic Paste and fry till the smell goes
• Add Mint/Pudina, Tomatoes, Curd and Chicken and fry till almost done.
• After chicken is done, add chilli Pd, turmeric Pd, Dhaniya Pd, Coconut Paste and fry.
• Add Rice and Cook till done and pour some ghee on top of Biriyani when done.