1/2 kg crushed wheat(thuro or dalia)
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
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