This recipe birthed, due to ‘No‘tomatoes .As full

lockdown on Sunday,I failed to foresee the non-

deliveries .

Well,I cooked without tomatoes .

I’m not blowing my own trumpet ,everybody

loved all the dishes I prepared without tomato,

and received all motivational comments 😉!

So do try and post in your comments and

suggestions !

Now to the recipe

INGREDIENTS

500 gm basmati rice (soaked

1 cup pineapple cubes

400-500 gm chicken

2 big onions sliced

1 tbsp ginger-garlic paste

1/2 tsp turmeric

5-7 dry red chillies soaked in hot water

1/4 coconut ground to a fine paste

Whole garam masala ( 3 cloves ,2” cinnamon,4

cloves)

1 small stalk lemon grass

1 heaped tsp garam masala / biriyani masala

1/2 tsp cummin seed powder

1/2 cup curd

1/2 tsp Kashmiri chilli powder ( optional – I

added for colour)

3 tbsp coconut oil + 2-3 tbsp ghee

Few mint,coriander leaves

Few cashew nuts

Salt to taste

METHOD

•Wash and soak rice

•Grind the red chillies to a coarse paste.

•Heat oil + ghee in the biriyani pot .

• Add whole garam masala ,lemon

grass,cashews.

•Add sliced onions and sauté till light brown

•Next add the chicken,ginger-garlic paste,salt

and roast for 5 minutes .

•Add chilli paste , pineapple ,and cook for 5

minutes .

•Add coconut paste , and the soaked rice ,and

allow to cook in the juices for another 5

minutes .

• Add rest of the ingredients

•Add hot water 1 inch above the rice level.

•Add mint and coriander leaves

•Cover and cook on a very low flame ( dum)for

20 minutes.

•Serve with accompaniments of your choice .