Boil the green peas and keep aside. Then extract the juice of the lemons, and keep aside.
Grind the jeera, garlic, turmeric and ginger in a mixer and keep aside
Cut the chicken into pieces and keep aside. Then wash the rice and keep aside.
Now mix the chicken with ginger garlic paste and 1 cup of curd and marinate for 15 minutes.
Then heat two spoons of ghee in a pan and add the chicken to it. Let it cook in its own gravy. Add the lime juice and salt to taste.
Now heat ghee in a pan and brown the sliced onions and 3 sticks of cinnamon, 5 pods of cardamom and 10 cloves. Remove from the ghee and keep aside.
Then add the washed rice with two spoons of ghee in a vessel with water, 2 fingers above the rice, with 5 cloves, 2 pieces of cinnamon, 5 pods of cardamom and juice of 2 limes. Boil until the rice is half cooked.
In another vessel, spread half the rice, then spread the meat on it, then the fried onions, boiled peas and spread the remaining rice, the remaining curd, ghee, crushed cardamoms, cloves, blanched and slit almonds and plums on it.
Keep on a very slow fire, or alternately, put in the microwave oven, and cook till completely done, and the dish is dry.
Recipe Courtesy: Mangalorean Recipes.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.