CHICKEN PORRIDGE (irachi kanji)
August 24,
2011
2011
INGREDIENTS:
1) BASMATI RICE - HALF CUP
GINGER - HALF INCH PIECE
GARLIC - 2 BIG CLOVES
CORIANDER POWDER - HALF TEASPOON
SHALLOTS (SMALL ONION) - 5 NOS.
ONION - 1 MEDIUM SIZED
CHICKEN - 1 BREAST AND 1 LEG PIECE(with bone)
GARAM MASALA - HALF TEASPOON
WHITE POPPY SEEDS (KAS KAS) - HALF TEASPOON
GREEN CHILLI (IF NEEDED) - 1 OR 2 NOS.
CHILLI POWDER (IF NEEDED) - A LITTLE SAY HALF TEASPOON
2) THICK COCONUT MILK – ONE AND HALF CUP
3) GHEE - 2 TABLE SPOON
4) CARDAMOM - 2 NOS.
CLOVES - 2 NOS.
SHALLOTS (SMALL ONION) - 5 NOS CUT INTO THIN SLICES
CURRY LEAVES
5) CORIANDER LEAVES FOR DECORATING.
METHOD:
1) PUT ALL INGREDIENTS No.1 IN A COOKER, ADD REQUIRED WATER AND COOK IT FOR ABOUT 5 MINUTES ON HIGH FLAME AND 10 MINUTES ON LOW FLAME.
2) ONCE COOKED, REMOVE CHICKEN BONES AND SHRED IT.
3) GRIND SOME COOKED RICE AND CHICKEN IN A FOOD PROCESSOR OR ORDINARY MIXER AND MIX IT BACK WITH INGREDIENTS IN COOKER(this step will help to mix all ingredients very well).
4) ADD COCONUT MILK TO THIS AND HEAT TO BOIL WELL.
5) TRANSFER IT INTO A SERVING BOWL.
6) HEAT GHEE IN A PAN AND ADD INGREDIENTS NO.4 AND FRY IT TILL GOLDEN BROWN.
7) POUR ON TOP OF EACH BOWL WITH PORRIDGE WITH A SMALL SPOON.
8) DECORATE WITH CORIANDER LEAVES AND SERVE IT HOT TO YOUR GUESTS OR FAMILY.
HAVE SOMETHING TASTY !!!!!
and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!
