Serves 6

Ingredients
Rice 3 cups (for 6) long grain Chicken 4 breasts
Green peas (for 6) 100-200 grams Green Coriander
Yellow Turmeric Powder 1/2 ts. One onion (big)
Green Cardamom 6-8 Eggplant 5 small broccoli
Whole cashews 20 1 small head potato
Black Cardamom 4 4 parboiled onion
Garlic 2 whole flower 1 large, slices lengthwise
Whole Cloves 10-15 oil (45ml) vegetable cooking only
Ginger 4 piece

Method

1. Cook the rice in two portions

a. 3/4 as plain white rice;
  • add a little oil (1-2 ts.)
  • add the green (4) and black (2) cardamoms (smash green and black cardamoms)
  • add whole cashews (make two pieces each)
  • add water as appropriate, then flame on -take the cooked rice off to a plate
b. 1/4 as yellow rice;
  • add a little oil (1 ts.)
  • add 4 whole cloves
  • add water as appropriate
  • add the 1/4 ts. yellow turmeric
  • take the cooked rice off to a plate
  • After the rice is done, mix the two types (a) & (b) together and divide into two portions (1/4 and 3/4). Put aside.

2. Preparation of ingredients

c. take the bunch of green coriander;
  • cut into half lengthwise
  • one half from root cut into one inch pieces (c)1
  • other half cut into one and a half pieces (c)2
  • do not mix (c)1 and (c)2
d. take the ginger;
  • use a mortar and pestle to mash (cut into tiny pieces is other option)
e. take the garlic;
  • use a mortar and pestle to mash (cut into tiny pieces is other option)
f. smash green (4) and black (2) cardamom together.
  • Do not mix (d) and (e), and do not mix (f) with (d) (e)
g. cut the onion into long size

3. Preparation of Peas

h. fry 100-200 grams peas in little oil
  • no ingredients needed

4. Preparation of Vegetable

j. eggplant and small head broccoli;
  • cut lengthwise bite size (will be show how)
  • cut eggplant into bite size (will be show)
k. choose medium size potato;
  • wash and cut into bite size (lengthwise), boil and peal the skin (or peal before boil)
  • Put oil in a frying pan (little more), warm up the oil, put onion, put five whole cloves, put half (c)1,
  • put 1/4 of (d) 1/2 of (e) 1/2 of (f) fry for a while, (will be shown).
  • Now put (j) stir and cover until done. Take (j) off from the frying pan and fry (k) in the same oil. If oil is not enough, put a little as needed. After (k) is fried and done add (j) and stir carefully.
  • Cover for a minute or so in a low flame. Then the fry is ready to serve.

5. Preparation of Kamrupi Biryani

i. choose skin chicken;
  • burn the skin (light) over flame (important)
  • now cut the chicken into 2 inch pieces
  • take half of (d) half of (e) and half of (f) to coat (or mix) the chicken
  • put oil in a frying pan (large) and warm up
  • put 1/4 onion and half of (c)1 on oil and fry until reddish-yellow
  • put coated chicken
  • put five whole cloves
  • Fry accordingly (need to cover to cook well) at relatively low flame (important) add salt accordingly before covering
  • chicken is about to done, just before 2-3 minutes or so, add 1/4 of (d), half of (c)2, and fried peas
  • low flame and put 3/4 rice on chicken and mix
  • cover for a while (this is Kamrupi biryani, ready to serve)
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 393 Carotene ( μg ) 67.05
Protein (g) 18.32 Vitamin C (mg) 13.75
Carbohydrate (g) 57.83 Mg (mg) 104.38
Fat (g) 9.83 Na (mg) 6.14
Fibre (g) 2.91 K (mg) 178.17
Minerals (g) 1.83 Mn (mg) 0.82
Calcium (mg) 79.91 Zn (mg) 1.45
Phosphorus (mg) 303.75 Cr (mg) 0.02
Iron (mg) 2.33

Modification

Do not use cashewnuts.
Ingredients
Rice 3 cups (for 6) long grain Chicken 4 breasts
Green peas (for 6) 100-200 grams Green Coriander
Yellow Turmeric Powder 1/2 ts. One onion (big)
Green Cardamom 6-8 Eggplant 5 small broccoli
Black Cardamom 4 1 small head potato
Garlic 2 whole flower 4 parboiled onion
Whole Cloves 10-15 1 large, slices lengthwise
Ginger 4 piece oil 45 ml
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 373
Protein (g) 17.61
Carbohydrate (g) 57.09
Fat (g) 8.26
Fibre (g) 2.86
Minerals (g) 1.75