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Pachakam
“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
afghani dish for lunch
Category : Non-Vegetarian, Rice
Published On: 09 Nov 2013
English: oil
tamil: Ennai
malayalam: enna
telugu: camuru
kannada: taila
hindi: tela
Punjabi: moyen
for more details, click the name of the ingredient
English: Salt
tamil: Uppu
malayalam: Uppu
telugu: Uppu
kannada: Uppu
hindi: Namak
Bengali: Laban / Noone
Gujarati: Meethu
Konkani: Meet
Marathi: Mith
Heat the oil in a pan, fry the onions until golden. Remove and drain the fried onions.
In the same pan, with the oil still hot, add the chicken marinated with ginger and garlic pastes and half tsp. salt. Fry the chicken on high heat until the meat changes color, about 5 minutes.
Add half of the fried onions and 1 tbsp from the powdered spices. Give everything a stir and then add 1 cup of water. Lower the heat and let the chicken simmer gently, covered on low heat until the chicken is tender.
In the meantime, prepare the rice. Soak the rice for at least 30 minutes. In a big pan of water, add some salt and the vinegar plus the green chilli. Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about three-quarters done. Drain away the excess water from the rice.
take a big pan, pour in half the cooked rice. Then layer the chicken with its masala over the rice, sprinkle the reserved half of the fried onions and the remaining powdered spices. Layer the remaining rice on top of the chicken. Cover the pan with a tight lid. Place on low heat and steam for about 15 minutes
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