Apple Kachoomar

Mango Achaar

Credit goes to my aunty Fatima for making Friday lunch for us, loved it. This is another traditional Indian rice dish, with many different ways to make and serve it. I will show how this one was made, I will also posting 2 kachoomar dishes (small side dishes that goes with the rice) and also a mango achaar recipe (pickled mangos).
Those recipes, will be posted separately, but also linked on this post after-ward.

Low quality pictures for this one, I am sorry about that, when I try making this next time around I will update the post with better pictures.

• Soak a pinch of saffron in boiling water for a while.
• Braise chopped onions in ghee/oil with; cardamom (elachi), cinnamon stick (taj), clove (lavang) and whole green chilli. 
• When the onions are golden, add the chicken and the saffron with the water.
• Also add chopped carrots and peas. 
• Cut up some potatoes and fry them.
• Add liquidised tomatoes, the fried potatoes and fresh green coriander to the chicken.
• IMMEDIATELY after adding the above ingredients add your half way boiled rice to the pot. 
• Seal the pot shut with some foil and put the temperature on high till it starts boiling. 
• When it starts to boil put the temperature on low and leave to steam till the tomatoes have cooked.  
• Serve with dhay, kachoomar and mango achaar. 

Recipe credit goes to Aunty Shaidah Saloojee. 

Days are going pass so fast, that the dreaded question of "what to cook tomorrow" becomes even more frustrating for a Friday/ Jummah lunch. 

Coming from a Muslim and Indian home there are only so many rice dish options on has, if you know what I mean. 

And also who can deny a good biryani. This is a new way of making this biryani and very easy with very little ingrediants. Make your Friday Lunch biryani all jazzed up and watch your family finish the pot up.

Note this recipe has NO ONIONS & NO TOMATOES!

CHICKEN PIECES MARINADE

• Ground ginger
• Ground garlic
• Red chilli paste 
• Green chilli paste
• Tumeric
• Salt/Pepper
• Fine cumin and coriander
• Cinnamon stick (check at an indian spice shop)
• Cloves
• Cardamom
• A pinch of gharam masala (check at an indian spice shop)
• Lemon Juice
• 1 cup plain yoghurt
• 1/2 cup oil 
• A LOT of fresh mint and coriander (handful or more)

1. After marinating the chicken place it in the pot, again please note this is not the typical biryani recipe so no tomato and onions.
2. Boil some white rice depending on how much biryani you are making, and layer on top of the meat.
3. Leave to cook on slow till the meat is done, make sure the meat is not drying while cooking, if so lower the heat and add some water but not so much.
DHAY

• Take some plain yoghurt, add some milk to thin the mix a bit.
• Add some green chilli paste and a bit of salt.
• Whip real good, the mixture should be in between thick and thin. 
• Serve in shot glasses.

CUCUMBER SIDE DISH

• Thinly slice some cucumber or cut them in cubes.
• Add the green chilli paste.
• Drizzle in some lemon juice and yoghurt.
• In the picture above you can see I had some radish in the fridge so I sliced some up and added it for a garnish.

Lastly when serving garnish with some mint leaves and coriander on the rice.