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Chicken with khuskhus and other ingredients
Published On: 28 Aug 2012
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Cumin Powder
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
tamil: Maadhulai / Madhala Naranga / Mathalam Pazham
malayalam: Madhalanaranga / Maathalanarakam / Uriyan Pazham
telugu: Danimma Pandu / Dalimba
kannada: Dalimbo / Dalimbari / Daalimbae Hannu
hindi: Anar / Anardana
Bengali: Dareem / Dalim-Gash / Dalim
Gujarati: Dadamna / Dalamb
Marathi: Dalimbache / Dalimb
Oriya: Dalimb / Dalima
Punjabi: Anar / Anardana
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
tamil: Kothamalu Illai
malayalam: Seema Malli
telugu: Kothimeera Jati
kannada: Kottambari / Achu-Mooda
hindi: Ajmood / Ajmooda Ka Patta
Oriya: Balabalua Shaga
Bengali: Laban / Noone
For preparing chicken tagine with khuskhus, soak saffron in chicken stock and keep it aside.
Heat olive oil in a vessel, sautT the onions, ginger, garlic and cumin powder for 1 minute.
Toss in the chicken and mix well.
Add in the saffron-chicken stock, crushed pepper corns and preserved lemon. Mix it well and remove it from the flame.
Put this in a tagine and bake it on 150 degrees celsius till the chicken becomes tender.
Garnish the chicken with parsley.
Meanwhile, soak the khuskhus in hot water.
Mix in chilly powder and salt. Cover and keep it aside for 5 minutes.
After 5 minutes, add in the pomegranate and toss the khuskhus with a fork.
Garnish the khuskhus with mint.
Chicken tangine with khuskhus is ready. Serve the chicken tangine with khuskhus.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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