Koryo ken 181n, User Manual, Page: 7 / 12

Garlic 4 cloves (grind with ginger)
Salt To taste
Green chillies 4 - 6 nos (chopped)
Onions 5 nos sliced
Mint leaves 2 tbsp
Ghee 6 tbsp
Coriander leaves 2 tbsp
Cardamom 5 nos
Cloves 5 nos
Cinnamon 3 nos
Poppy seeds 2 tsp
(Powder the Cardamom, Cloves, Cinnamon, Poppy seeds together.)
Method
Remove the skin from the chicken, then join it. Clean well and squeeze till dry. Mix with curds, one teaspoon salt, chilli powder and
ginger-garlic paste. Soak for two hours. Clean the rice. Place in the pan of the cooker. Add water, and the remaining salt. Heat ghee
in a kadai and fry onions till brown and crisp. Add the chicken and curds to the kadai. Fry till the liquid is absorbed. Add the powdered
ingredients, mint and the coriander leaves. Remove from fire. Add to the rice in the cooker. Mix well, place in cooker and put on the lid.
Switch on to ‘Cooking’. When the rice is done, the switch will automatically move to ‘Keep Warm’. Switch off the cooker after 15 minutes.
Mix gently and serve hot or allow to keep warm till time to serve (up to 4 hours). Garnish if desired, with boiled eggs and fried nuts.
For Non-Stick Models
The cooking plate is not required. First fry the masala directly in the Non-Stick Pan. Then add rice and water. Gently stir a couple of
times during ‘Cooking’ and do not ‘Keep Warm’ for more than one hour.
COrN AND CHICKeN CHOWDer
Ingredients
Broiler chicken joints 500 gms
Water or chicken stock 1 litre
Onions 1/2 cup (chopped)
Capsicum 1/2 cup (discard seeds and chop)
Celery 2 stalks (minced)
Parsley 4-5 springs (minced)
Garlic 2 cloves (minced)
Sweet corn (cream style) 1 tin
Noodles (broken into pieces) 1/2 cup
Eggs 2 nos
Tinned mushrooms 3 tbsp (drained and sliced)
Salt and pepper To taste
Method
Chicken pieces to be placed in the cooker pan, along with water and 1 tsp salt. Close the lid. Switch on to ‘Cooking’. Once the water
in the cooker begins to boil add onions, capsicum, celery, parsley and garlic. When the chicken is cooked, use tongs to remove the
chicken on to a plate. Drop the noodles into the cooking pan. While the noodles cook, debone the chicken, flake the meat and add it
to the simmering chowder. Once the noodles are cooked, add sweet corn and mushrooms. Beat the eggs lightly. When the chowder
begins to boil, pour the eggs in a thin stream, stirring the chowder with a fork, so the eggs set as thin strands. Add pepper and more salt
if necessary. Switch off and serve hot.
Note: Open lid only to add ingredients and cover immediately.
VeGeTABLe sOUP
Cooking time 35 minutes
Ingredients
Potato 1 no. medium size
Onion 1 no. medium size
Carrot 1 no. medium size
Turnip 1 no. medium size
Tender beans 5 nos
Cabbage 1 piece (500 gms)
Garlic 4 cloves
Celery 1 stalk
Tomato 1 large (hybrid quality)
Water or Vegetable stock 4 cups
Milk 1/2 cup
Salt and pepper To taste
Garnish: croutons and grated cheese
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