Recipes

Ingredients

2 cups jareesh

4-6 boneless chicken breasts

2 tomatoes peeled and cut

1 large chopped onion

2 grated garlic cloves

1 package chopped green coriander

1 packet is chopped

2 chilies (optional)

1 tablespoon tomato paste

Half teaspoon crushed dorsi

1 tablespoon seasoned spices

1 teaspoon ground black lemon

Salt and black pepper

The amount of boiling water fills two-thirds of the pot

3 tablespoons of margarine

Instructions

1. Put all the ingredients, except the jareesh and salt in a deep saucepan, then add the boiling water and leave on medium heat for 15 minutes
2. Add the grits and let it boil for 10 minutes, then reduce the heat to be low
3. Cover the pot with occasional stirring to avoid sticking the bottom to the bottom
4. Leave on low heat for an hour or until the chicken and jareesh are fully cooked. Add water whenever necessary
5. Add the salt and mix with the electric stirrer or a large wooden spoon
6. Add the beaten margarine, stirring and then serve in a deep dish with a smear on the face