【TBSJ] Human recipe.Recipe 1 Tsune Nagasaka (Schema Architectural Planning)
Biryani to eat with beer on the riverbank in the evening.

(1) Preparation.
Slice onions (100 g) for candy onions along the fibers. Thinly slice the red onion (30 g) for the salad so as to break the fibers, run it under water, and soak it in water to remove the pungency. Remove the skin from the chicken (250 g) and reserve it for boiling the rice , cut the meat into bite-sized pieces. Soak the basmati rice (185 g) in water for 30 minutes.

(2) Saute the onions.
Make the candy onions . Put more olive oil (about 2 tablespoons) in a pan and fry onions over high heat. The key is not to move the onions too much, but to fry them as if you were frying them. When the onions start to brown, add water (a little at a time), stirring to evaporate and scrape off any excess water as you fry.

(iii) Curry.
Put the tomatoes (80 g) in a saucepan and sauté over high heat, stirring constantly, to remove the water and puree the tomatoes. Turn off the heat and add the curry powder (20 g) to the pan and blend. Add the garlic (6 g) and ginger (6 g) and blend again, then add the chicken and saute over medium heat, gradually adding water (as needed) and scraping it off. When the color changes to some extent, add a little more water (80 ml) , and give it a curry-like texture. Add salt (appropriate amount) and honey (8g), and when it comes to a boil, cover and cook over low heat for 10 minutes.

Boil rice.
Prepare a separate pot of boiling water for the rice , and boil the rice in it. Put the chicken skin and a pinch of salt in the pot, add the soaked rice, and boil it. 6 minutes later, drain the water in a colander, and drain the rice in the colander. . The key is to drain the water well here. Remove the chicken skin from the inside of the rice.

(5) Cook up.
Check the amount of water in the curry and, if necessary, increase the heat and stir to drain off the water, making the ratio of roux to ingredients about 1:1. Tear and add the pak choi (5 g) and mint (3 g). Put the cooked rice into the pot and flatten the surface as if covering it with rice , to seal in the herb aroma. Cook the rice over medium heat for 5 minutes , low heat for 15 minutes, and steam for 10 minutes.

. 6) Place a salad on top and complete the dish.
Open the pot and mix the rice as if cutting it . Mix sparsely so that the white parts remain , so that you can enjoy different tastes in different parts. Place on a plate and prepare the salad. Put drained red onion and torn pak choi (5 g) in a bowl and season with white vinegar (10 g) and olive oil (10 g). Serve on a plate to complete the dish.