Name: Maria Luz W. Papellero. Course: Specialty Cuisine 1&2.

Section: BSHM 3-1. Time/Day: MTF (4:30-9:30/4:30-5:30 PM).

PRACTICE

LABORATORY ACTIVITY 6 (Indian Cuisine)

Instructions: Search for the recipe of the two (2) dishes listed below in the menu. Using
the format in the table write the ingredients, quantity, Unit Cost and Unit Price of each of
the dish. And then write below the procedures, materials needed and then the picture of
the finish product (take note Photos should be the real dish with your individual self and
as a group holding the dish). Write your individual observation for at least one or two
paragraphs or more and then conclusion.

Each Serving will have at least four (4) servings per dish.

Menu: Spiced Coconut Lentils

Total Time: 8 hours 20 minutes Serves: 12

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 3 cups yellow 3 cups ₱ ₱

lentils, 14 oz ₱ ₱
coconut milk 1/4 cup ₱ ₱
 cilantro 1 tbsp ₱ ₱
 fresh ginger,
peeled and 2 tbsp ₱ ₱
chopped 2 tsp ₱ ₱
 curry powder 2 tsp ₱ ₱
 ground cumin 1 tsp ₱ ₱
4 pcs ₱ ₱
 ground
turmeric
1 pc ₱ ₱
 chili powder
 chilies, 5 cloves ₱ ₱
stemmed and 1/2 tsp ₱ ₱
seeded 28 oz ₱ ₱
 large onion,
chopped
 garlic
 sugar
 can
tomatoes,
diced Kosher
salt

Grand Total Cost: ₱

 PROCEDURES
1. Rinse lentil and drain well.
2. Add lentil into the slow cooker.
3. Add sugar, chili powder, turmeric, cumin, curry powder, ginger, garlic, onion,
and Serrano chilies into the food processor and process until mixture becomes
a paste.
4. Add into the slow cooker. Stir in tomatoes and 6 cups of water. Cover slow
cooker and cook on low for 8 hours.
5. Season with salt and stir well. Add coconut milk and stir well. Garnish with
cilantro and serve.

Materials Needed:
 Ladle
 Tong
 Measuring spoon & cups
 Knife
 Chopping board
 Plates
 Casserole
 Whisk

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
This soup is the best thing I've ever eaten. The combination of beautiful aromatic
spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just
perfect. There’s a subtle sweetness, a little testiness from lemon, and a healthy dose
of kale for additional fiber and protein.
Conclusions
I love lentils and I love coconut.   And there’s nothing more perfect than a bowl of hot
soup on a cold day.  This soup is very tasty with all of the spices that are in it and it’s
a nice change from traditional lentil soups.   The spices and the basil really jazz up
the lentils and give it a nice Indian flavor.  
Menu: Delicious Chicken Tandoori
Total Time: 8 hours 20 minutes Serves: 4

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 coconut milk 14 oz ₱ ₱
 chicken thighs 4 pcs ₱ ₱
 fresh ginger, 1 tsp ₱ ₱
grated 1 tsp ₱ ₱
 paprika 1 tsp ₱ ₱
 cayenne pepper 2 tsp ₱ ₱
 tomato paste 2 tsp ₱ ₱
1 tsp ₱ ₱
 garam masala
1 tsp ₱ ₱
 ground
coriander
 ground cumin

Grand Total Cost: ₱

PROCEDURES
1. Add all ingredients into the slow cooker and mix well.
2. Cover and cook on low for 8 hours. Serve and enjoy.
Materials Needed:
 Pot
 Frying Pan
 Ladle
 Measuring Spoon & Cups
 Chopping Board
 Knife
 Electric Stove
 Mixing Bowl
 Whisk
Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Tandoori Chicken is an iconic restaurant style smoky grilled chicken dish, that is
so easy to prepare, tastes incredibly delicious and is seriously the best! Make
this Tandoori Chicken in the oven, on the grill or in pan on stovetop, air fryer and
even in the instant pot, you are going to love it in every way. A perfect healthy,
gluten-free and keto friendly chicken recipe great for meal prep, holiday tables or
gatherings.
 Conclusions
In conclusion, tandoori chicken can be a healthy choice, provided you make smart
choices when preparing it. It’s a great source of lean protein and antioxidants, and it’s
relatively low in calories. However, it can also be high in sodium, so it’s important to
keep an eye on your intake. With these tips in mind, you can enjoy this delicious and
nutritious dish without compromising your health.

Menu: Tasty Chicken Tikka Masala

Total Time: 6 hours 25 minutes Serves: 6

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 chicken thighs,
skinless and
boneless, cut into
2-inch pieces
 frozen peas,
thawed
 heavy cream
 cornstarch
 sugar
 can tomatoes
 ginger, grated
 garam masala
 red pepper flakes
 garlic minced
 onion, diced
 vegetable oil
 plain yogurt
 ground cumin
 ground coriander
 kosher salt
2 lbs. ₱ ₱
10 oz ₱ ₱
1 1/2 cups ₱ ₱
1 tbsp ₱ ₱
1 tbsp ₱ ₱
28 oz ₱ ₱
1 tsp ₱ ₱
3 tbsp ₱ ₱
1/2 tsp ₱ ₱
6 cloves ₱ ₱
1 large ₱ ₱
2 tbsp ₱ ₱
1 cup ₱ ₱
1 tbsp ₱ ₱
1 tbsp ₱ ₱
1 tsp ₱ ₱

Grand Total Cost: ₱

PROCEDURES
1. In a large bowl, combine together chicken, yogurt, cumin, ground coriander,
and salt.
2. Marinade for 10 minutes. Heat 1 tbsp oil in the pan over medium-high heat.
Place marinated chicken into the pan and cook until lightly brown on both the
sides.
3. Transfer chicken into the slow cooker. In the same pan, heat remaining oil.
4. Add onions, red pepper flakes, and garlic and sauté for 5 minutes. Add ginger,
garam masala, and salt and cook for 1 minute.
5. Add sugar and tomatoes, turn heat to high and bring to boil. Transfer into the
slow cooker.
6. Cover and cook on low for 6 hours. Whisk together 1/4 cup heavy cream and
 cornstarch and add to the slow cooker along with remaining peas and heavy
cream.
7. Stir to mix and cover and cook for another 10 minutes. Serve and enjoy.

Materials Needed:
 Ladle
 Electric Stove
 Measuring Spoons and Cup
 Bowls
 Plates
 Knife
 Chopping Board
 Pot
Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
One of the largest differences I can tell right away is the texture. Tikka masala still has
small pieces of crushed tomatoes and onions, while butter chicken is one smooth
blend. This makes butter chicken seems much creamier, almost like a thick soup.
Conclusions
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a
spiced sauce. The sauce is usually creamy and orange colored. 
Menu: Vegetable Samosa

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

VEGETABLE SAMOSA
FILLING:
1 Tablespoon ₱ ₱
 vegetable oil 1 small/3 ozs ₱
 onion about, thinly ₱
sliced ¼ teaspoon ₱
 ginger paste ₱
¼ teaspoon ₱ ₱
 garlic paste ½ cup ₱
 green peas cooked ₱
1 cup ₱ ₱
 mashed potatoes ½ teaspoon ₱
 cayenne pepper ₱
¼ teaspoon ₱ ₱
 smoked paprika ½ teaspoon ₱
 chopped green ₱
chile ¼ teaspoon ₱
 ground cumin ₱
1 teaspoon ₱ ₱
 salt 3 Tablespoons ₱
 coconut milk ₱

SAMOSA DOUGH:

 all-purpose flour 1 ½ cup ₱ ₱

 salt 1 teaspoon ₱ ₱
 dried thyme 1 teaspoon ₱ ₱
 water ½ cup ₱ ₱
 vegetable oil 3 Tablespoons ₱ ₱

FOR FRYING:

 oil for deep frying 2 cups ₱

₱

FOR SERVING:

 Mint-cilantro
chutney
 Sweet Chili sauce
 Raita

Grand Total Cost: ₱

PROCEDURES
MAKE FILLING:

1. In a large skillet over medium heat, add two tablespoons of oil, then add sliced
onions and sauté for 3-5 minutes or until lightly browned, then reduce the heat
to medium-low.
2. Stir in the ginger paste, and garlic paste, and sauté for 1 minute.
3. Then add the peas, potatoes, cayenne pepper, paprika, green chile, cumin,
and salt and stir to combine.
4. Add coconut cream and cook for another minute, then set aside the filling and
allow it cool.

MAKE THE SAMOSA DOUGH:

1. Prepare the dough by combining flour, salt, and dried thyme.

2. Add the water and vegetable oil.
3. Combine until a rough dough form.
4. Knead for 4 minutes until the dough is firm and springy.
5. Cover the dough with a clean kitchen towel and allow it to rest for 10 minutes.

FILL SAMOSAS:

1. Divide the dough into eight equal parts.

2. Roll each dough into a ball, then flatten using a rolling pin.
3. Roll each into a 6-inch diameter circle.
4. Starting with 1 dough circle, brush the edges with water.
5. Place one tablespoon of filling into the far end of the circle.
6. Fold the two ends to form a triangle and seal with water.
7. Fold the end of the triangle and seal with water.
8. Brush the seam line with water to seal permanently and repeat with the
remaining filling and dough.

FRY SAMOSAS:

1. In a cast-iron pan over medium-high heat, add the oil and bring it to 340
degrees F.
2. Gently add a few of the samosas, then reduce the heat to medium-low heat and
fry until golden brown.
3. Repeat with some of the samosas by turning up the heat to 340 degrees, adding
the samosas, reducing the flame, and cooking until golden brown.
4. Transfer the samosas to a paper towel-lined plate.

SERVE:

1. Serve with store-bought dipping sauces like mint-cilantro chutney, sweet chili
sauce, or raita.

Notes
● When adding water to make the dough, only use as much as needed. Too much
moisture will make air pockets in the crust and will prevent them from turning crispy. 
● Don’t overcrowd when frying the samosas in the pan, add about 3 to 4 at a time
because they will not cook evenly. 
● You can shape the samosa and freeze them for up to 3 months until ready to fry.
● Fried samosas can be kept at room for about 24 hours, but best to store in an air-
tight container in the fridge for up to 3 days. To reheat, warm them in a pan or in a
preheated oven at 350-degree Fahrenheit for 5 minutes.
 Materials Needed:

 skillet
 oven
 rolling pin
 measuring cups and spoons
 liquid measuring cup
 cutting board
 chef's knife
 baking sheet
 mixing bowl
 Cast-iron pan
 pastry brush

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
A samosa is with a savory filling, including ingredients such as spiced potatoes,
onions, and peas. It may take different forms, including triangular, cone, or half-moon
shapes, depending on the region.
Conclusions
Vegetable Samosa is a popular snack and street food with a long history and cultural
significance in the Indian subcontinent.

Menu: Chapati Traditional Indian Flatbread

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 flour all-purpose, 2 cups ₱ ₱
whole wheat or a
 mix
 Pinch of salt
 warm water 1 cup ₱ ₱
 Oil non-flavored oil
is best

Grand Total Cost: ₱

PROCEDURES
1. In a large bowl, whisk together the flour and salt. Pour in the water and stir until
dough forms.
2. Poke holes in the dough and pour a little oil in the holes. Cover the dough with a
towel and let it rest in a warm spot for 30 minutes to 2 hours.
3. After the dough has sat for an hour or so, knead it for a minute or two in the bowl
to incorporate the oil into the dough.
4. Then divide the dough into 8 equal sections.
5. Take a section of dough and roll it out on a lightly floured surface. You will
probably have to flip it over a few times. Make sure it doesn't get stuck to your
rolling surface.
6.  After you've rolled the dough into a thin, large circle, cut a slit in the dough from
the center to the edge. Using a pastry brush, brush a little oil all over the surface of
the dough.
7. Then using your hands, start from one edge of the slit and roll the dough up into a
cone. Take the last corner of the dough and push it into the center of the cone to
seal the dough.
8. Repeat steps 5-7 for the remaining sections of dough until you have 8 little
"flowers".
9. Place the "flowers" on parchment paper and try not to let them touch or they may
stick together. Cover the dough with a towel and let them rest for another 30
minutes.
10. Prepare to cook the Chapati. Start by preparing your cooking station. Preheat a
large skillet to medium heat. Have a small bowl of oil and a pastry brush nearby as
well as cooking spray and a plate with aluminum foil and a towel.
11. Roll out the dough one section at a time on a lightly floured surface. Again, be
sure to flip the dough over as you roll it out so that it doesn't stick to your rolling
surface. Add more flour if necessary. Roll the dough as thinly as possible.
12. Spray your heated skillet with cooking spray. Place the rolled-out dough onto the
skillet and turn it a little with your hand so that it doesn't stick. Quickly brush the
top surface of the dough with oil.
13. After you've brushed the top surface, flip the dough over and brush the top surface
of the dough again with oil. Soon bubbles will begin to form in the dough. Let the
dough cook for about 30 seconds while you use a fork to move it around and keep
it from sticking. After about 30 seconds, or once you see some brown spots on the
underneath part, flip the chapati over and let the other side cook for a while until
brown spots form.
14. Remove, stack and cover. After you have cooked both sides, carefully take the
chapati off the pan (I use a fork) and place it on your prepared plate with aluminum
foil. Fold more aluminum foil over top of the Chapati and cover it with a dish towel.
This keeps the Chapati warm and allows the oil to continue moistening the
Chapati.
15. Repeat steps 12-14 until all the sections have been rolled out, cooked and are
stacked on top of each other and covered with the aluminum foil and a dish towel.
16. Enjoy! Serve the Chapati warm or let them cool and store them in a zip-lock bag
in the fridge for 4-5 days.

Notes
 I don't recommend trying to decrease the amount of oil in this recipe. Adding oil
at different steps of this process is what makes chapati, well, chapati! The oil keeps
the bread soft and pliable.
 To reheat these flatbreads, you can wrap them tightly in aluminum foil and
place them in an oven preheated to 200 degrees until warm through.

Materials Needed:

 oven
 rolling pin
 measuring cups and spoons
 liquid measuring cup
 cutting board
 chef's knife
 baking sheet
 mixing bowl
 Cast-iron pan
 pastry brush

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Chapatti is a flattened circular flatbread also known as roti, poli, safari, and phulka,
usually baked on a hot iron griddle.
Conclusions
Chapatti is a round flat unleavened bread of India that is usually made of whole wheat
flour and cooked on a griddle.

Menu: Basmati Rice

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 Basmati Rice 2 cups ₱ ₱
 Water 4 cups ₱ ₱
 Ghee 2 teaspoons ₱ ₱
 Salt 1/4 teaspoon ₱ ₱

Grand Total Cost: ₱

PROCEDURES
1. Preparing the rice Take a deep pan. Add basmati rice to it. Fill it up with water. It
will be cloudy. Strain it. If you are draining rice along with water, that is no good.
Use a fine mesh Sieve/strainer and then put the rice in it. Now place this strainer
in the pan. Start washing the rice. This way, water will be strained but rice grains
will remain inside, with no wastage. You must wash the rice, till the water runs
clear through it, about 4-5 times.

2. SOAKING THE RICE Once the rice is washed till the water runs clear, Soak the
rice in 2 cups of water or just enough to keep the rice covered. Soak the rice for 30
minutes. This will extract out any further starch from Basmati.

3. COOKING THE RICE After 30 minutes, drain the water out from the rice. Take a
wide and deep pan. Add soaked rice, 4 cups of water, 2 tsp ghee and salt to the
pan. Bring the rice to a gentle boil on high heat. Lower the heat to medium low.
Give it a gentle stir. Cover with a lid and let the rice cook on low heat till all the
water is evaporated. It will take about 7-8 minutes. No need to stir the rice in
between. Switch off the heat. Remove the lid. Let the rice stand like that for
another 5-7 minutes. DO NOT TOUCH THE RICE AT ALL DURING THIS TIME.
Now take a FORK and gently & slowly fork the rice to fluff it up. Watch the video
above. Once fluffed, let stand for another minute or so. Serve it hot with the daal,
vegetable, korma, of your choice.

Materials Needed:
 Frying pan
 Bowls
 Plate
 Rice cooker
 Measuring spoon & cup
 Chopping Board
 Knife
 Fork
 Strainer
Picture of your Finish Products (Attached/Paste)
 What are your observations of upon preparing and presentation the finished
product?
The Basmati grain is unique in that it expands more than twice its dry length during
cooking. Unlike other types of rice, the grains only expand lengthways, which allows
them to retain their characteristic length and slenderness when cooked.
Conclusions
Basmati is without a shadow of a doubt the King of all Rice’s in the world. Its long
slender shape and unmatched fragrance and aroma are reflective of the age-old
civilization that cultivates it. Basmati is non-glutinous and has a fine, smooth and silky
texture.

Menu: Masala Chai

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 green cardamom 5–7 pcs ₱ ₱
pods 3–4 pcs ₱ ₱
 whole cloves 1–2 pcs ₱ ₱
 star anise (optional) 5-7 pcs ₱ ₱
 peppercorns (optional 1 cup  ₱ ₱
) 2–3 slices ₱ ₱
 water
½ stick ₱ ₱
 ginger (or more! skins
ok)
 cinnamon split 2 pcs ₱ ₱
lengthwise (use your 1 cup ₱ ₱
fingers to separate) 2–3 teaspoons ₱ ₱
 Black tea bags
 milk
 maple syrup
Grand Total Cost: ₱

PROCEDURES
 Lightly crush cardamom pods, whole cloves, star anise and peppercorns, and
place in a small pot with 1 cup of water. Add ginger and cinnamon.  Muddle the
ginger a bit right in the pot.
  Bring to a simmer, simmer gently for 5-10 minutes covered, and turn off the
heat.
 Add the tea (Do not boil the tea, it can get bitter) and let it steep for at least 5-
minutes.
 Add your choice of milk. Bring to a simmer once more, turn off the heat.
 Stir in your choice of sweetener, taste, adding more sweetener to taste. If it
tastes bitter, you need more sweetener.  Strain into a chai glass or mug.
 Feel the love. xoxo
 NOTES
 TEA: Any dark, rich, robust black tea will work best here. Assam, Darjeeling,
etc.  You can also make the tea part as strong as you like. Start with one
tablespoon loose leaf tea and add more according to your taste. Use loose-leaf
or tea bags.
 SPICES: Whole spices are preferred here but, in a pinch, feel free to add or
sub ground spices to taste. You can add the ground spices at the end if you
like.
 MILK RATIO: Instead of the full cup of milk, I typically use a ratio of ½ water
and ½ milk. Many prefer the richness of a full cup milk, so feel free to adjust to
your taste.
 BATCH MAKING: You can make a big batch of the masala chai (without the
milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener
when ready to serve.
 You can add more whole spices and more black tea for an even stronger more
concentrated version

Materials Needed:
 Pot
 Measuring spoon & cup
 Chopping Board
 Knife
 Tea cup
 Spatula
 Strainer
Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Masala chai has the flavor and taste of the black tea in tandem with the milk, sugar
 and the spices or herbs used. The overall taste is determined by the kind and amount
of spices and herbs added. It has a fragrant, spiced, astringent and a strong flavor.
Conclusions
To sum up, masala tea is an incredible blend that deserves to be a part of all your
little moments. The best time to have masala tea might depend on your personal
preferences, but anything requiring energy boosts or social gatherings qualifies.

Menu: Indian Chicken Biryani

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

For the chicken:

 ginger garlic paste, 2 teaspoons ₱ ₱

divided ₱ ₱
 turmeric powder 1 teaspoon ₱ ₱
 chilis, sliced 2 to 3 wholes
(jalapeno, serrano or ₱ ₱
cayenne) ₱ ₱
1/4 cup
 plain whole milk
yogurt ₱ ₱
1 teaspoon ₱ ₱
 olive oil
1 1/2 pounds ₱ ₱
 bone-in chicken
pieces (drumsticks or
whole thighs) 1 tablespoon ₱ ₱
 ghee (clarified butter)
or unsalted butter 1/3 cup ₱ ₱
 finely chopped red
onion 

For the rice:

2 cups ₱ ₱
 long grain basmati
rice 4 wholes ₱ ₱
 black cardamom pods 4 wholes ₱ ₱
 green cardamom
pods ₱ ₱
 cinnamon stick 2-inch ₱ ₱
 whole peppercorns 1 teaspoon ₱ ₱
 bay leaves 2 pcs
 Kosher salt, to taste

For the saffron milk:

₱ ₱
1/2 teaspoon ₱ ₱
 saffron threads 1/3 cup
 milk, cold or room
temperature

For the fried onions: ₱ ₱

1 cup ₱ ₱
 cooking oil 1 cup
 thinly sliced red
onion 
 To assemble the biryani: ₱ ₱
1 teaspoon ₱ ₱
 ghee (clarified butter)
or unsalted butter 1/4 cup ₱ ₱
 cilantro, coarsely
chopped 1/4 cup ₱ ₱
 mint, coarsely
1/4 cup
chopped
₱ ₱
 whole milk plain
₱ ₱
yogurt 1 1/2 teaspoons
 garam masala 3 tablespoons
 pomegranate
arils (seeds)

Grand Total Cost: ₱  

PROCEDURES
1. Marinate the chicken:

Combine 1 teaspoon of the ginger garlic paste, turmeric, sliced chilis, yogurt, olive
oil, and salt in a medium bowl. Add the chicken and massage well to coat with
marinade.

Cover and pop in the refrigerator to marinate for at least 30 minutes or up to 1 hour.

2. Prepare the rice:

Wash rice in 2 to 3 batches of water. Drain and set aside.

In a large pot, add the salt, the whole spices, and lots of water. There should be
enough water for the rice to float around freely when boiling (see How to Boil Rice ).
Bring it to a rolling boil.

Add the rice to the pot. Cook until the rice is 90 percent done and still slightly
crunchy in the middle; the rice will finish cooking in the dish.

Drain the rice through a sieve, then spread it on a baking sheet or a large plate to
cool. Set aside for later. Do not discard whole spices in the rice.

3. Make the saffron milk:

Stir the saffron strands into the milk. Cover and set aside for 30 minutes or until
ready to layer the biryani.

4. Fry the onions:

Heat the oil in a frying pan over high heat. Drop a strand of onion into the hot oil. If
it sizzles loudly, then the oil is hot enough. The pan should be wide enough to
accommodate all the onion slices without crowding. Set a plate lined with a paper
towel nearby for draining the finished onions.

Carefully drop the onions into hot oil (be careful as the oil might splatter). Cook for
2 to 3 minutes or until the onions are brown and crispy. It’s easy to overcook and
burn the onion so keep a constant eye on the pan.

Carefully remove all the onions with a slotted spoon or spider (that’s a ladle with a
 skimmer on it) and transfer to the paper-towel lined plate.

5. Cook the chicken:

Once the chicken has finished marinating, melt 1 tablespoon ghee in a medium-
sized pot or pan on medium heat. Add the remaining 1 teaspoon of ginger garlic
paste. Cook for a minute or until the paste begins to turn golden brown.

Add the finely chopped red onion. Cook for 3 to 5 minutes on medium heat until the
onion softens and begins to turn golden.

Add marinated chicken and the marinade. Stir well. Cover and cook on medium-low
heat for 8 to 10 minutes or until the chicken is about 90 percent cooked. The
chicken will finish cooking in the oven after being layered with other components of
the biryani.

6. Preheat the oven:

Preheat the oven to 350ºF.

7. Assemble the biryani:

Grease a 3-quart oval baking dish with 1 teaspoon ghee. Spread half of the rice in
an even layer on the bottom of the baking dish. Press down gently with your hand
to pack the rice layer.

Arrange the chicken and its sauce in a single layer on top of the rice, then top with
the cilantro, mint, half of the fried onions, the yogurt, and 1/2 teaspoon garam
masala.

Follow with the rest of the rice. Press down again gently to pack everything. Spread
the rest of the fried onion over the top and sprinkle with the remaining 1 teaspoon
of garam masala. Evenly pour the saffron milk over everything.

8. Bake:

Tightly cover the dish with 2 to 3 layers of aluminum foil. Place in the oven and
bake for 40 to 50 minutes, or until the rice and rest of the ingredients are cooked
through. The foil creates steam for the rice; just uncover a corner and check for
doneness by pressing rice between your thumb and index finger.

9. Let rest:

Transfer the biryani to a cooling rack and let it rest (covered) 10 to 15 minutes
before uncovering the dish.

10.Serve:

Gently use a fork to mix all the layers together before serving with a side raita
and/or a simple salad. Garnish with the pomegranate arils (seeds).

Materials Needed:

 oven
 measuring cups and spoons
  cutting board
 chef's knife
 bowl
 Cast-iron pan
 pastry brush
 baking pan

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice,
and aromatics that are steamed together. The bottom layer of rice absorbs all the
chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer
of rice turns out white and fluffy.
Conclusions
To conclude, there are endless reasons to love biryani. It has become quite easy to
cook biryani nowadays. After cooking the biryani, it can be stored in a hot box or a
casserole to keep it fresh, delicious, and retain the mouth-watering taste.

Menu: Raita for Biryani

Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 Greek yogurt 250g ₱
 garlic 1 clove ₱
 ginger, finely grated thumb-sized piece ₱
 coriander, chopped ½ small ₱
 mint, leaves chopped 0.25 small pack ₱
 juice 0.5 lime ₱
 garam masala, plus a
½ tsp ₱
little extra to serve
¼ ₱
 cucumber, grated and
lightly squeezed

Grand Total Cost: ₱

PROCEDURES
Mix all the ingredients and season. Serve sprinkled with extra garam masala.
Materials Needed:
 Mixing Bowl
 Measuring spoon & cup
 Chopping Board
 Knife

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Raita is essential for my dining as it's healthy and full of nutrition that adds
value to every bite. Whenever I prepare biryani then I also prepare raita and
salad to complete my meal. As the biryani is full of spices and heavy in eating
so to make it light raita is the most recommended add that will not only add the
taste but also give you healthy options to make your food nutritious and healthy.

Conclusions
Raita is one of the most popular dishes in Indian cuisine, and it is so easy to make, so
healthy, so delicious and so quick. 

Menu: Mango Lassi

Prep Time: 10 minutes
Ingredients Quantity Unit Cost Unit Price

Ingredients Quantity Unit Cost Unit Price

 chopped very 1 cup ₱ ₱
ripe mango (see how to
peel and chop mango),
frozen chopped mango,
or canned mango pulp ₱ ₱
 plain yogurt 1 cup  ₱ ₱
 milk 1/2 cup 
 honey or sugar, more or ₱ ₱
less to taste 4 teaspoons 
 Dash ground cardamom,
optional
 Ice, optional
Grand Total Cost: ₱
PROCEDURES
 Put all the ingredients apart from the lime juice in a food processor and blitz.
Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't
strong enough then add a little more, then pour into glasses with some ice
cubes and serve.
Materials Needed:
 Food processor
 Spoon
 Glass

Picture of your Finish Products (Attached/Paste)

What are your observations of upon preparing and presentation the finished
product?
Sweet lassi tastes like a creamy, sweet yogurt drink with notes of cardamom, saffron
and/or rose water which are optionally added. Yogurt is mixed with water, sugar and a
few other ingredients to become a refreshing, easy drink. The top of the lassi is
usually frothy.
Conclusions
Lassi is a powerhouse of nutrition and freshness; hence it gained a reputation as a
healthy and refreshing drink globally. It can be adapted to various flavors depending
upon individual preference without losing nutritional properties.