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Meal

Chicken Briani Recipe

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Ingrédients:

  • 500g basmati rice long grain
  • 2 cloves
  • 1 cinnamon stick
  • 2 crushed cardamom
  • 1 TableSpoon cumin seeds
  • 1 TableSpoon salt
  • 1kg chicken cut in big pieces ( 6 drumsticks)
  • 1 TableSpoon Briani Spice
  • 1 TableSpoon onion-garlic paste
  • 2 TableSpoon onion paste
  • 1 TableSpoon salt
  • 125 ml curd or 1 yoghurt
  • 1 TableSpoon cloves-cinnamon roasted and grinded
  • mint leaves chopped
  • coriander leaves chopped
  • 2 green chillies (optional)
  • 2 potatoes cut in quarter
  • oil for deep frying potatoes
  • 2 onions, thinly sliced
  • saffron thread boiled in 100 ml milk reserve

INSTRUCTIONS:

  1. Marinate the chicken with spices and keep in fridge.
  2. Deep fry potatoes and keep aside.
  3. Fry thinly sliced onion until brown.
  4. Bring water to a boil, add rice , with spices for boiled rice.
  5. Drain half-cooked rice and keep.
  6. In a cooking Dekshi or Deg vessel, add oil, arrange chicken with half chopped mint-coriander- fried onion.
  7. Add 200 ml water just to cover chicken.
  8. Arrange fried potatoes, now put all the half cooked rice over layer of chicken-potatoes.
  9. Pour saffron milk- sprinkle remaining herbs-onions.
  10. Cover Dekshi or Deg, cook on high for 10 minutes and then reduce heat. Cook for a further 25-30 minutes.

 

Source:  www.indian-ocean.com

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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