Kandhan SpicesRecipes

Ingredients

• 8 freshly steamed idlis
• 3 tablespoons Kandhan Idli Podi
• 2 tablespoons sesame oil or melted ghee

Method

1. Place the warm idlis on a serving plate.
2. Mix Kandhan Idli Podi with sesame oil or ghee until it forms a loose paste.
3. Serve alongside the idlis for dipping, or spoon over each idli just before eating.

Ingredients

• 1 lb chicken, cut into pieces
• 2 cups basmati rice, rinsed and soaked for 20 minutes
• 1 tablespoon Kandhan Biriyani Masala
• 1 large onion, thinly sliced
• 1 tomato, chopped
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste
• ¼ cup chopped mint and cilantro
• 2 tablespoons oil or ghee
• 3 cups water
• Salt to taste

Method

1. Mix the chicken with yogurt, ginger-garlic paste, Kandhan Biriyani Masala, and salt. Rest for 20 minutes.
2. Heat oil or ghee in a heavy pot. Cook the onion until golden, then add the tomato and cook until soft.
3. Add the marinated chicken and cook until the outside is no longer pink and the masala thickens.
4. Stir in the drained rice, herbs, and water. Bring to a boil, cover, and cook on low until the rice is tender and the chicken is cooked through.
5. Rest covered for 10 minutes, fluff gently, and serve hot.

Ingredients

• 1 lb mutton, cut into pieces
• 2 cups basmati rice, rinsed and soaked for 20 minutes
• 1½ teaspoons Kandhan Biriyani Masala
• 1 large onion, thinly sliced
• 1 tomato, chopped
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste
• ¼ cup chopped mint and cilantro
• 2 tablespoons oil or ghee
• 3 cups water, plus more as needed for the mutton
• Salt to taste

Method

1. Mix the mutton with yogurt, ginger-garlic paste, Kandhan Biriyani Masala, and salt. Rest for 30 minutes.
2. Heat oil or ghee in a pressure cooker or heavy pot. Brown the onion, then cook the tomato until soft.
3. Add the marinated mutton and cook with enough water until tender, following your pressure cooker instructions or simmering gently in a covered pot.
4. Measure the remaining cooking liquid and add enough water to total 3 cups. Add the drained rice and herbs.
5. Cover and cook on low until the rice is tender. Rest for 10 minutes, fluff gently, and serve hot.