North East Recipes
 
Kamrupi Biriyani  
 
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 Cardamon 6-8 Eggplant 5 small broccoli
Whole cashews 20 1 small head potato
Black Cardamon 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 cardanoms)
-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 pestal to mash (cut into tiny pieces is other option)
(e) take the garlic;
-use a mortar and pestal 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 Biriani
(l) 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 biriani, 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 Cardamon 6-8 Eggplant 5 small broccoli
Black Cardamon 4 1 small head potato
Garlic 2 whole flower 4 parboiled onion
Whole Cloves 10-15 1 large, slices lengthwise
Ginger 4" piece oil 45ml

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