INDO CHINESE RAAN KHAPSA

INGREDIENTS AND METHOD FOR PREPING THE RAAN

MARINATE THE RAAN IN FOLLOWING INGREDIENTS
1.5-2kg Raan
4tbspn lime juice
2tbspn vinegar
1 big packet of Everest Tandoori masala
2 tbspn Ginger Garlic paste

*Marinate the Raan over night and then Pressure cook it
*Do Dhungaar and set the Raan Aside

INGREDIENTS AND METHOD FOR INDO CHINESE FLAVOURED RAAN KHAPSA GRAVY

1 Whole cooked Raan (follow the direction above)
2 chopped onion
5 tbspn freshly chopped Ginger,Garlic and green Chillies
2cup Shezwan sauce
1cup Tomato Ketchup
5tbspn Worstsheir Sauce
2tbspn Soy Sauce
1cup Chilly Sauce
2-3 Capcicum Diced
Spring Onions as needed
Fist full of chopped mint and Corriendor leaves
Slurry of Cornflour
5 to 6 tbspn oil
Tandoori red Cooking colour if needed

*In a Wok heat oil and fry the onions till golden,Now add in all the sauces and Fry on high heat
*Add in the cooked Raan and the Leftover Masala
*Cook on high flame till Raan is well coated in Sauces
*Add in Capcicum and the Cornflour slurry to thicken the gravy till the desired consistency
*Do Dhungaar once Again.

INGREDIENTS AND METHOD FOR PREPARING KHAPSA RICE

1kg Basmati rice (soaked for 30mins and then boiled with whole garam masala)
1 packet Shaan Bombay Biryani malasa
2 Capcicum finely chopped
Fist full of Chopped Corriendor and mind leaves
Fist full of Birista
3-4 tbspn oil

*Heat oil and add in the capcicum followed by birista and biryani masala,chopped mint and Corriendor
*Fry for a min and Mix it with the boiled rice

For Assembling INDO CHINESE RAAN KHAPSA
*Layer a Thaal with Rice and in Center keep the Raan and Add the gravy over it
*Garnish with spring onion,tomato
slices,cucumbet,carrot and boiled egg
Serve Hot!!!!