MEMBER OF THIS WEEK (MOTW) - Page 22

Originally posted by: Summer3

Yes I like it a bit more cooked. cannot stand to see blood all over.😆

Originally posted by: *Woh Ajnabee*

Don't worry Summer ji, I cooked it well. So well, that I had to scrape it off the skillet with a spatula. 😆

Originally posted by: *Woh Ajnabee*

Don't worry Summer ji, I cooked it well. So well, that I had to scrape it off the skillet with a spatula. 😆

Originally posted by: Dabulls23

while scraping that well cooked chicken off the skillet with spatula I hope his butt got smacked few times😆😆😆

Originally posted by: snowflake0555

congrats!

Originally posted by: *Woh Ajnabee*

Not to worry Varsha ji, I had to make sure the chicken was dead, so had continuously smack it against the skillet to prove its death. 🤣 Butt, head, leg ... everything. 😆

Originally posted by: *Woh Ajnabee*

\<br><br>Dessert ke liye apko serve karoongi, meethi jalebi will go well after biryani! 😆<br>

Originally posted by: *Woh Ajnabee*

Originally posted by: *Woh Ajnabee*

1. In a large King Anu (skillet), in 2 tablespoons King Maurya (vegetable oil) fry Marcus Bhai (potatoes) until brown, drain Marcus Bhai. Add remaining 2 tablespoons of King Maurya (vegetable oil) to the King Anu (skillet) and fry Cal-Gal (onion), Varsha ji (garlic) and Akanna ji (ginger) until Cal Gal (onion) is soft and golden. Add FHK (chili), Joe (pepper), Gauri di (turmeric), Hyra ji (cumin), Captain (salt) and Gurshuran (tomatoes). Fry, stirring constantly for 5 minutes. Add King Anu's Queen (yogurt), Summer ji (mint), Antar (cardamom) and I'm so cute (cinnamon stick). Cover and cook over low heat, stirring occasionally until the Gurshuran (tomateos) are cooked to a pulp. It may be necessary to add Red Hot Kuri (a little hot water) if the mixture becomes too dry and starts to stick to King Anu (skillet).
When the mixture is thick and smooth, add Dawg (chicken pieces) and stir well to coat them with the spice mixture. Cover and cook over very low heat until the Dawg (chicken) is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when Dawg (chicken) is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash Enough is Enough (rice) well and drain in colander for at least 30 minutes. In a large King Anu (skillet), heat King Maurya (vegetable oil) and fry Cal Gal (onions) until she is golden. Add Shehzaadi (saffron), Bruno (cardamom), I'm so cute (cinnamon stick), Akanna ji (ginger) and Enough is Enough (rice). Stir continuously until the EIE (rice) is coated with the spices.
2. In a medium-size King Anu (skillet), heat the Dawg (chicken) and Captain (salt). When the mixture is hot pour it over the Enough is Enough (rice) and stir well. 🤣 Add the Dawg (chicken) and Marcus Bhai (potatoes); gently mix them into Enough is Enough (rice). Bring to boil. Cover King Anu (skillet) tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

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I had a lot of fun doing this, hopefully you guys will have fun reading it! 😉

Ooh, Spicy!! Yummy!! 🤣 🤣 You have a wonderful imagination, Naju!! Keep it up! This is the best recipe I have ever read in my life!!! 🤣 🤣

2. Captain Haddock - Ajnabee Stalker 😆 Good one! 🤣
DoggieDawg- Nah, I've never seen a more suitable ID before. 😛 The best!! 🤣 🤣
OldBlackJoe- Rafi Fanatic - Makes him look old now! 🤣
Summer ji - Patient Diplomatic 😆 Sure! 😃
Cal-Gal- Innocence Personified - No comments! 😉
FHK- Sweet Babe - Exactly!! 😃
Enough is Enough- Enough-Most-Certainly-Isn't-Enough (this one might exceed the limit though)
Dabulls/Varsha ji- Woman of Wisdom - Correct, with a younger heart! 😃
Gauri di- Sarcasm 101 😆 OMG, I cant control here!! Gauri, she nailed ya!!! 😆 🤣
King Maurya- Ajnabee's Anger Management Therapist - Wrong profession though!! 🤣
Okay, not being too clever today, the wit is lacking, I apologize. 😳

Hmm... Thank God I didnt make it there! 😉 😆 🤣