by: christy gerald of Dubai, AE
This can be done in 15 mins time and an easy variation for anyone to try at home.Happy Cooking!.
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10/5/2009 9:55 PM by Preethi Stephenson
Dear Christy, I take pride in saying that you are a southindian as i always look up to you as a great cook! ur recipies are just mindblowing and you are the only inspiration i have and it is only after seeing you, i have started writing recipies, I just dont know how to express my happiness after seeing your comment and i just cant believe that my first comment is from the person whom i admire so much!!! it really takes a big heart to compliment someone when that person itself is someone great in the same line. Thanks a million and ur recipies are really awesome.
10/4/2009 10:37 AM by christy gerald
The ground-spices washed water is mixer-jar washed water after grinding the spices.The marinade-washed water is the washed water of the dish in which the chicken pieces is marinated for 40 mins.Both water should measure 1 1/2 cups totally.In step 4:no need to add oil more because the cooked-chicken pieces will leave enough oil after pressure cooking upto 4 whistle.so open the lid after 15 mins and cook till water runs dry.It will come out as if being fried in oil(believe me).
10/4/2009 9:35 AM by christy gerald
Mr.Padmanabhan,you can ask me once. In step 1 ,I clearly said that all the ingredients except choicken pieces,it means that the Olive oil can be added to the spices and ground along with the spices. Or u can add the Olive oil in Step 2,before pressure cooking(optional only).Happy Cooking!.
10/4/2009 9:19 AM by N.ANANTHA PADMANABHAN
When to add oil and fry?
When to add oil and fry? Christie please tell the procedure properly.
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