Tandoori Chicken.
Combine remaining 6 tablespoons turbinado sugar and remaining 1/4 cup oil in cleaned 10-quart pot and cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes.Add pigeon peas, rice, and remaining 1 cup onion and cook, stirring constantly, until onions are translucent and mixture is coated with caramelized sugar, about 5 minutes; season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.. Stir together reserved cooking liquid from the meat with coconut milk, adding water to mixture as needed to equal 8 cups total.
Add meat and cooking liquid mixture to rice mixture and bring to a simmer over medium heat.Reduce heat to low and stir in Scotch bonnet and bay leaves; season with remaining 2 1/2 teaspoons salt and remaining 3/4 teaspoons pepper.. Cover and cook until liquid is completely absorbed and rice and beef are tender, about 35 to 40 minutes; serve immediately.(The "bun bun" at the bottom of the pot is a special treat.).(Keep screen awake).
1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour.2 tablespoons minced fresh ginger.
2 medium red onions, thinly sliced.
1 1/2 teaspoons cumin seeds.What are you doing now as a business leader to make sure that the blue collar workers at the apron factory are taken care of?.
Every time we could afford it, we've expanded our core benefits as a business.I had never had health care as a line cook.
When we began offering health care benefits to our team, some had worked at big companies, and they're like, "That's great, thanks."Other people had never had health care benefits.
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