The first look of it reminded me of chakli/ muruku.In fact I enjoyed it so much that I could not resist trying to make it at home.Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone.Serve hot Approximate preparation and cooking time: 30 minutes Makes: 4 sandwiches Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking.Remove from flame and when the mixture is still hot add the cheese spread and grated well.This recipe for a boneless chicken biryani looked easy and tempting too.Add the paneer pieces and mix well until all the paneer is coated with the gravy.
Cut the paneer pieces into bite sized pieces and keep aside.
Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt.
Cover and cook until the rice is done and all the water absorbed.
Found a recipe for it on it was so very easy to make.
Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.
Roll the fried churros in the sugar mixture until well coated.