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| Ingredients for 5 persons |
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| 1 |
Cooking oil |
50g |
| 2 |
Rice |
2kg |
| 3 |
Yoghurt |
50g |
| 4 |
Chilli powder |
3 spoons |
| 5 |
Salt |
4 spoons |
| 6 |
Seasoning powder |
a few |
|
 |
| 7 |
Chicken |
half |
| 8 |
Lemon |
half |
| 9 |
Mint |
2 bunches
(one for dip) |
| 10 |
Butter |
170g |
| 11 |
Cashew nut |
80g |
| 12 |
Raisins |
80g |
| 13 |
Curry powder |
40g |
| 14 |
Colour powder
(yellow) |
a few |
|
 |
| 15 |
Onion |
830g |
| 16 |
Bay leaves |
20 nos |
| 17 |
Cinnamon stick |
4 nos small |
| 18 |
Cloves |
5 nos |
| 19 |
Carrot |
170g |
| 20 |
Beans
(not included in this preparation) |
170g |
| 21 |
Garlic |
170g |
| 22 |
Cumin seed |
2 spoons |
| 23 |
Cardamom |
1 spoon |
| 24 |
Nanetpwint |
1 spoon |
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Hot water |
5 litre |
|
Cabbage |
2 leaves for dip |
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| Preparation Steps |
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1. Peel onions and slice thin. |
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2. Peel garlic and pound till they become very fine. |
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|
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3. Peel carrots and slice them into thin rings. |
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4. Slice leaves of mint and cabbage thin and mix with lemon for dip. |
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