- For the Gassi Masala
- 500 gms Chicken or Leftover Chicken Gassi From the Previous Day
- 1 ½ Tsp Coriander Seeds
- 1 Tsp Cumin Seeds
- 1/4th Tsp Fenugreek Seeds
- 5 – 6 Garlic Cloves
- 6 – 7 Dried Bedgi Red Chillies
- 1 Tsp Coconut Oil
- Water as Required
- For the Pulao
- 1 ½ Cup of Rice
- 1 Tbsp of Ghee
- 1 Tsp Cumin Seeds
- 2 Bay Leaves
- 2 Onions (Finely Sliced)
- A Sprig of Curry Leaves
- 2 Tomatoes (Chopped)
- 2 Potato (Diced)
- 1/4th Cup Green Peas
- 3 Cups Water and Coconut Milk Mix (Preferably Extract Milk from Fresh Coconut at Home)
- Salt as Required
- Lemon Grass
- For the Garnish
- Fresh Grated Coconut
- Coriander or Chopped Green Onion
Prep: 20 minutes
Cooking: 60 minutes
- Roast 1 ½ tsp of Coriander seeds, 1 tsp of cumin seeds, a pinch of Fenugreek seeds, 5-6 garlic cloves, 1 tsp of black peppercorns, a small piece of cinnamon, a sprig of curry leaves, 6-7 bedgi red chillies in a tsp of coconut oil. Once the masala cools down to add a tsp of turmeric powder and grind it into a fine paste using water.
- In some ghee add a tsp of cumin seeds, 2 bay leaves, sliced onions, and a sprig of curry leaves. Sauté till it starts to brown at the edges then add 2 chopped tomatoes, and sauté till the mixture turns mushy.
- Add a potato which is diced into small pieces along with some green peas. Sauté for 3-4 mins and add ground Masala with very little water. (Ideally, you should add 500gms of chicken cut into small pieces at this stage and cook it with masala).
- Once the masala is cooked add rice, add coconut milk and water and salt as per taste.
- Rice to water (with coconut milk) ratio should be in the ratio of 1:2.
- Add two stems of lemongrass (beat the lemongrass with the blunt side of the knife for it to release its flavour).
- Once the water boils on a high flame, Turn the flame to medium-low and cook the rice.
- Take out the lemongrass once the water reduces by 80%. (I added the leftover chicken Gassi pieces once the rice was 80% cooked and gave it a very gentle stir)
- Once the entire water evaporates, top it with some freshly grated coconut and coriander leaves (I used spring onions since I ran out of Coriander). Enjoy while it’s hot.