Chettinad Recipes

Ingedients
Basumathi rice – 1 kilo
Green chillies – 15
Garlic – 100 gms
Ginger – 100 gms
Coconut – 1 Big
Tomatoes – 1/2 kilo
Big onions – 1/4 kilo
Khus khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 100 gms
Cinnamon sticks – 1 Inch
Bay leaves – 2
Cardamom – 6
Cloves – 6
Turmeric powder – 1 Teaspoon
Salt – To taste
Ghee or oil – 200 ml.

Method
Soak cleaned and washed rice in enough water for 1/2 hour.
Fry the green chillies in a little oil till white, remove, add peeled garlic and ginger, grind to a fine paste.
Grind khus khus, somph and cashewnuts to a paste.
Cut onions and tomatoes fine.
Grate the coconut and take the first and second milk 200 ml, 2nd milk 200 ml.
Heat a thick bottom vessel, add the ghee or oil, season first with cinnamon, cardamom, cloves, then add turmeric powder the cut onions, cook till brown then add ginger garlic paste and cook till the raw smell goes, then add tomatoes, cook till tomatoes are well cooked, keep stirring so that the parts do not stick at the bottom, then add the soaked rice and fry well, then add the 1st & 2nd coconut milk 400 ml then add 1400 ml water so roughly 7 glasses of water, then mix well and put on slow fire to cook, add salt to taste, you can cook on a slow fire or re-cook for 15 minutes remove, Garnish with coriander leaves.

Ingredients
broiler chkken, cut into medium sized pieces – 1 kg.
jeera or basmati rice – 1/2 kg.
3/4 cup refined oil
Whole spices: 1 stick cinnamon,
2 cardamoms,
2 cloves.
medium sized onion. sliced – 2
garlic ginger paste – 1 tbs.
1 small bunch coriander leaves, chopped
10 mint leaves, chopped
chilli powder – 2 tsp.
turmeric powder – 1/2 tsp.
2 green chillies. slit
1/2 large lime
salt – to cook chicken – 2 1/2 tsp.
salt – to cook rice -1 tbs. -
3/4 cup water

Method:
1. Heat the oil in a pressure cooker. Add whole
spices, then the sliced onions, fry lightly for a minute.
2. Add garlic ginger paste, fry for 1 minute.
3. Add chopped coriander and mint leaves, fry for
a minute.
4. Add chilli powder, turmeric powder, slit green
chillies and lime juice. Stir and fry for 1 minute.
5. Add chicken, 2 1/2 tsp. salt and 3/4 cup of water. Stir well, close the cooker and cook chicken fur;) minutes.
6. In the meanwhile, cook rice as ordinary rice, \vlth 1 tbs. salt. When 3/4 cooked, strain the rice.
To assemble the Pallav:
1. Put one layer of rice, then one layer of chicken and curry. Repeat this.
2. Keep on high flame for 3 minutes & on low
name for 15 to 20 minutes till rice IS done.

Ingredients
jeera sambar – 1/2 kg
rice cooked vvith – 1 tbs.
salt – 1 kg.
broiler chicken, with skin cut into medium sized pieces
Masalas ground to a paste:
large stick cinnamon -1
cardamoms – 2
doves – 2
medium sized onions – 2 together
green chillies – 10 ground
ginger -1 1/2 inch to a
medium sized pods of garlic – 2 paste
medium sized bunch -1
coriander leaves
mint leaves – 5 stalks
coconut -1/4
turmeric powder -1/4 tsp
cup water – 3/4
salt – 2 tsp.
lime – 1
small bunch mint leaves, chopped – 1

Method:
1. Heat 1/2 cup oil in a pressure cooker. Add all ground masalas, fry for 3 minutes, stirring well.
2. Add turmeric powder, raw chicken pieces, 3/4 cup water and 2 tsp. salt. Close the cooker and cook for 4 minutes.
3. In the meantime, cook jeera rice, as usual as white rice, with 1 tbs. salt. When almost cooked, strain the rice.
4. Put the rice into the pressure cooker and mix it into the chicken curry.
5. Squeeze lime juice and add a little more salt, if required.
6. Close lid and put on slow flame for 10 minutes.
7. Garnish with chopped mint leaves.