Chettinad Recipes

Ingredients:
Chicken-tender (washed & cleaned) – 1/2
Rice (washed) – 11/2 cups
Warer – 12 cups
Spring onions (chopped) -1-2
Salt – to taste
Pepper – to taste
Ajinomoto – pinchful

Method: Cover the chicken with water and bring to a boil. Simmer for about 2112 hours until tender. Drain and reserve the stock.
Debone the chicken and sprinkle with salt. Cook thE rice in the reserved chicken stock on a low flame unti: tender. Add chicken. Also add the remaining ingredient1 along with seasoning. Serve hot.

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.