Chicken Gassi Pulao

Gassi is a very traditional Mangalorean dish, which is consumed on a special occasion with Roti (rice crisps). My recipe brings together the traditional flavour of Mangalorean Gassi in form of pulao, breaking the monotony of having rice and Gassi every time. Also, it is a recipe which you can use it with leftover Gassi from the previous day (needless to say chicken curry in any form tastes better the next day).


  • 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

  1. 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.
  2. 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.
  3. 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).
  4. Once the masala is cooked add rice, add coconut milk and water and salt as per taste.
  5. Rice to water (with coconut milk) ratio should be in the ratio of 1:2.
  6. Add two stems of lemongrass (beat the lemongrass with the blunt side of the knife for it to release its flavour).
  7. Once the water boils on a high flame, Turn the flame to medium-low and cook the rice.
  8. 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)
  9. 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.