PALLIPAALAYAM CHICKEN and MUGHAL VEG PULAO
#Pulao #CoconutOil #pallipaalayam #Chicken #spicy
THE COOK STORY:
This was an experimental dish which I cooked, getting inspired by a chef from Coimbatore, Tamil Nadu, India, which is, Pallipaalayam Chicken. Here is how I tried. Boil red dried chilies in water. After the water boils along with dried chilies, add lightly smashed garlic(let it boil together for 45 seconds). Cool it, and grind/blend it to paste. Now add coconut oil, add few dried Kashmiri chilies, good amount of curry leaves, and add finely chopped onions. Once the onions turn golden brown, add chicken and cook for 20 mins or till the chicken is cooked 70%. Add ginger garlic paste and cook till the raw smell disappears. Add the chili garlic paste(previously made), a small finely chopped tomato, few coconut flakes, some coriander powder, garam masala, a pinch of turmeric, cumin powder, fennel powder, one spoon of combination of chillli powder + ground black pepper. Add some water if needed. Cook well till the raw taste disappears and till the oil comes out. Add some chopped coriander/cilantro leaves and keep the lid closed for 10 mins)
Next is the best dish in almost all the good restaurants in South Asia: Pulao. I made this with a unique style of Mughals, using the spices for Biryani and infusing the same taste of Mughal Biryani into this Pulao, making it a Mughal Pulao. Cooking Mughal Pulao is same style of Biryani, as specified in post before, (No chicken here) add fried onions, dried rose petals, saffron milk and ghee, while adding rice to the masala mixture.
Serve hot with Pallipaalayam Chicken and feel heaven.