RJK FOOD LAB

CHICKEN GREEN PULAO Serves : 4 Preparation time : 30 minutes Cooking time: 30 minutes Ingredients : *1 cup measures 200ml* Chicken : 500gms Seeraga samba rice: 2 cups (washed and soaked for 30 minutes)  Coconut Milk : 4 cup (from half portion fully grated coconut / 1 1/2 cup grated coconut)  To grind: Cloves : 2 nos Cinnamon: 1" 2 nos Cardamom: 2 nos. Ginger : 40 gms Garlic : 40 gms Mint leaves : 1 cup chopped Coriander leaves : 1/2 cup chopped Cashew : 4-5 nos.  Green chillies : 6/ as per spicy level Large onion : 1 For Tempering: Oil/ Ghee : 75 ml Bay leaf : 2 Cinnamon : 2 pcs Cloves : 2 pcs Cardamom : 2pcs Large onion : 2 sliced Turmeric powder : 1 tsp Salt : to taste Optional : Curd : 1/2 cup Lemon juice : 1 lime Note: I haven't used Curd or lime juice this time Pre prepare the ingredients as shown in the above pictures.  Method: 1. First extract Coconut milk from 1 1/2 cup grated coconut.  2. Grind all the ingredients men...

CHETTINAD PEPPER CHICKEN Here is the recipe of tasty chettinad Pepper chicken. Ingredients: Chicken : 1/2 kg Coriander seeds : 1 tbsp Black pepper corns: 1 tbsp Cumin seeds : 1/2 tbsp Fennel seeds : 1/2 tbsp Dried red chillies : 5 (or adjust as per spice of the chilli)  Black pepper powder : 1 tbsp  Big Onion: 1 sliced Tomato : 1 chopped  Ginger and garlic paste : 2 tbsp Coriander leaves : for garnish Curry leaves : few for tempering  Water : 1 cup Oil : 3 tbsp Salt : to taste Method : 1. Roast coriander seeds, black pepper, Cumin seeds, fennel seeds and red chillies in a dry kadai.  2. Grind it to a fine paste with little water.  3. Heat oil in a kadai add curry leaves and sliced onion and sauté.  4. Add tomato and sauté.  5. Add ginger garlic paste, turmeric powder and sauté till raw smell goes.  6. Add ground masala. Cook until oil separates....