This is a chicken leg roast recipe which you can find commonly in Chettinad hotels and restaurants. Once chicken is cooked, remove lid, increase pan heat and fry until chicken is dry and roasted
If you look at the ingredients here , you will find some special items too like Mughalai Meetha Atar(Badsahi Scent), Rose water which are must to use in kolkata style Biriyani
Hi friends how do you do. I have not posted quite some time. I know Christmas is around the corner and all are busy to celebrate Xmas with family and friends
Rani's Kitchen Magic - Experience the magic, magic in the making...
I usually make my mom's Mangalorean Chicken Sukka, Chicken in a Dry Spice Paste with Coconut . In a pan dry roast the red chillies, mustard seeds, coriander seeds, cumin, peppercorns separately one by one - grind these ingredients to a fine paste along with the ginger and garlic
Mint leaves - hand full. I was longing for those anjappar style biriyani ,here in US. Chicken biriyani is a one pot dish, where chicken is marinated in spices and cooked with rice
Salt- to taste. Turn off flame, when you get the required gravy consistency. Prepared Masala Paste, Tomato Paste, Coconut Paste and Curd for ChettinadChicken Curry
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