93
Cumin Seeds
¼ teaspoon
1/3 teaspoon
½ teaspoon
Cinnamon Stick
1
2
2
Cloves 2
3
4
Bay leaf
1
2
2
Green
Cardamoms
4 6 6
Black
Cardamoms
2 3 4
Mace
a small piece
a small piece
a small piece
Salt
to taste
to taste
to taste
Red Chilli Powder
¼ teaspoon 1/3
teaspoon ½
teaspoon
Garam Masala
Powder
¼ teaspoon
1/3 teaspoon
½ teaspoon
Coriander Powder
¼ teaspoon 1/3
teaspoon ½
teaspoon
Milk (luke warm)
1 tablespoon
1.5 tablespoon
2 tablespoons
Saffron
a pinch
a pinch
a pinch
Green Chillies, slit
2
4
4
Ghee
2 tablespoons
3 tablespoons
4 tablespoons
Dish Size
1.2 litre
1.5 litre
2 litre
Method
1.
Dissolve the saffron in milk and set aside.
2.
Soak the rice in water for 1 hour. Drain and set aside.
3.
Wash the chicken pieces. Prick the skin all over with a fork.
4.
Pound the whole spices and set aside.
5.
Pour the ghee in a dish. Add the pounded / crushed whole spices.
6.
Place the dish inside the oven cavity.
7.
Select Auto Cook Category “Rice delight – rl 06”.
8.
Select number of servings by pressing “Serves 2 / 3 / 4”.
9.
Mix in the drained rice, water, chicken, pounded brown onions, salt and
spices, when the oven starts to beep. Mix well. Partially cover the dish either
with a loose fitting lid / with a cling film after a leaving a vent on one side of
the dish. Press start.
10.
Stir when the oven starts to beep.
11.
Remove from the oven when “END” is displayed.
12.
Mix well and allow to stand covered for 10:00 minutes before serving.
13.
Serve hot with kachumber raita and papad.
Summary of Contents for MAGICOOK 20 L Elite-B
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