Koryo KOT 1121, Руководство пользователя

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FOR THE PULAO
Finely chopped onion 2 (medium) nos.
Lean mutton 500 gms.
Salt 1/2 tsp
Red chilli powder 1/2 tsp
Ginger 11/2 pc
Garlic 3-4 cloves
Rice (washed and soaked) 2 cups
Strained curd 1/2 cup +cream 1/2 cup +
salt 1/4 tsp mixed together
Red chilli powder To taste
Garam masala 1 tsp
Black cumin seeds 1 tsp
Setting
Cooking time 15 min.
Temperature 150ºC
Shelf placement Centre
Heater select Both
Method
Put the stock mixture into cooker. After it reaches maximum pressure, reduce heat and keep for 25 minutes. Allow
pressure to drop by itself. Strain the stock- the yakhni-and reserve. While the stock as being cooked , heat the
ghee and the sultanas. Fry lightly. Separately, fry the nuts and sliced onions. Keep aside. Into the same ghee, add
chopped onions for the pulao. Fry golden brown. Add the meat, a few pieces at a time, and fry till juices dry up.
Mix the chopped onions, salt and chilli and fry for another 10 minutes. While the meat is frying, grind together the
ginger and garlic in the grinder. Add a few tsp water. As soon as the meat has browned, add this paste, a little at
a time. When it is all used up, add 1/2 cup water and put the meat into pressure cooker. Close it and let it come to
maximum pressure. Reduce heat and keep for on low 10 minutes. Allow the pressure to reduce on its own. Open
and dry up any remaining moisture. Remove the pieces of meat from the pan and keep aside for the moment. Into
the same masala, left in the cooker, put the drained rice. Fry the rice for 2-3 minutes then add to it 31/2 cups water.
Scrape up all the masalas from the bottom and stir thoroughly with the rice and water in the cooker. Cook till
done. Grease a dish and into it put a layer of rice then meat, then the curd cream mixture. Sprinkle each layer with
a little red chilli, garam masala and cummin. Repeat the layers. Finish with a layer of rice. Cover the dish and put it
into the OTG for 15 min. Serve sprinkled with sultanas, nuts, fresh onions and coriander.
GRILLED CHICKEN
Ingredients
Chicken 1 medium sized
Curd 1/4 cup
Juice of garlic and ginger 1 tsp
Juice of onion 2 tsps
Salt 1/2 tsp
Red chilli powder 1/4 tsp
Red colour powder (tandoori colour) 1/2 tsp
Jeera powder 1 tsp
Vinegar 1 tsp
Lime 1/2
Oil 1 tsp
Setting
Cooking time 15-20 minutes
Cooking temperature 180ºC
Shelf placement Toasting centre
Heater select Both
15