Cashew Rice with Roasted Chicken and Eggs

Hi Everybody !!
I know the name of this recipe is quite too long :) but what to do, I couldn't think of a better name for my own creation..So we'll go on with "Cashew Rice with Roasted Chicken and Eggs".








Ingredients:
Rice                 1kg (basmati)
Margarine            100g
Oil                  1/4 cup
Turmeric Powder      1 1/2 tsp (1.5 tsp)
Cashew Nuts          100g (or as required)
Eggs                 Half dozen
Black Pepper Corn    8-10
Cloves               6
Cardamom             4
Cinnamon Stick       1
Chicken Stock Cubes  2 cubes
White Vinegar        1 tbsp
Salt                 As required

Chicken Whole        (should be around 1-1.5kg)
Vinegar              1 cup
Oil                  (to fry the chicken)
Ginger Paste         1 tsp
Garlic Paste         1 tsp
Red Chili Powder     2 tsp
Salt                 As required
Food Color (orange)  1 pinch or equivalent drops


Preparation:
Rice > First of all, wash and soak rice for 10-15 mins. Then take a pot, put margarine and oil together. When the mixture gets hot, put black pepper corn, cloves, cardamom and cinnamon sticks. Allow them to fry till slightly brown. Now add water (required for a kg of rice). Add vinegar, salt, turmeric powder and chicken stocks, then let the water boil.
Soon as the water starts boiling add rice in it, and cook it.
Fry cashew nuts and boil eggs to dress the rice.


Chicken > Make slight cuts on the chicken, in order to deep fry it (you may see it in the picture above). Now take a big bowl, so that you can dip the whole chicken in the marinate.
To prepare the marinate, mix vinegar, ginger and garlic pastes, salt, food color in a litre of water. Now put the chicken in the marinate and leave it for 6-8 hours in a refrigerator. The bowl should be covered.
After 8 hours strain the marinate and let the chicken dry completely. After it's dried apply chili powder on it.
Now deep fry the whole chicken in a fryer or a frying pan.


Serving:
Your Cashew Rice with Roasted Chicken and Eggs is ready to be served :) You can use your skills to decorate the dish. Well, how I dressed it up you can see in the picture.
Additionally, you can serve it with a salad and chili paste.

Kiribath (Milk Rice)

Introduction:
Kiribath is a traditional Sri Lankan dish, made from Rice and Coconut Milk. In Sinhalese (Sri Lankan language) the word "Kiri" means Milk and "Bath" means Rice.
It is usually made on very special occasions like Wedding Ceremonies, New Years, Religious Festivals etc. It's also served for breakfast on the first day of every month.
Ingredients:
1. Rice (Unpolished)     500g
2. Coconut Milk (Thick)  500ml
3. Water                 As required
4. Salt                  According to taste

Preparation: 
Clean and wash the rice, put them into cooking pan and then put water to cook the rice. Keep your index finger on the surface of rice and put water upto second joint of your finger. Cover and cook in low heat.
When you're done with rice then add coconut milk and salt, stir and cook for few minutes. When the milk is absorbed into the rice then turn off the stove. Now take a tray and place a banana leaf on it, and then put the prepared kiribath on the leaf and flatten it using a spatula or a flat spoon, then cut it into diamond or square shapes and serve with bananas, jaggery and Lunu Miris (a Sri Lankan chilli paste). I'll discuss the Lunu Miris later :)