Rainbow chicken puttu recipe. Fusion food recipe

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Ingredients:

Jeera Rice
Chicken(boneless)
Carrot
Beetroot
Colour Capsicum
White onion
Lemon
Grated coconut
Fresh cream
Cashew paste
Oil
Crushed cardamom
Chicken masala
Black pepper powder
Cumin powder
Salt
Sweet paprika powder (optional)
Red chili powder(optional)
R(shangapushpam flower)(for blue colour) or tomato rice can be taken if first option not available


Process

1. Prepare rice with salt as per taste and keep aside.
2. Take the cooked rice and make it 3 portion.
3. One portion of rice should be added with the Asian pigeonwings flower(shangapushpam flower) and boil till rice is blue and drain the rice and remove the flower. (If flower not available, mix that portion of rice with tomato paste).
4. Second portion of rice should be mixed with grated coconut and little bit of crushed cardamom.
5. Third portion of rice should be mixed with lemon juice.
6. Steam the colour capsicums. Chop them and keep aside.
7. Grate the carrot and beetroot and saute on little oil or butter.
8. Chop chicken into tiny pieces and add ginger garlic paste, salt and lemon and keep for 15 minutes.
9. Take a pan and add little oil. Add small chopped onion and saute it. Once brown, add chicken into it and cook in medium flame for 15 minutes.
10. Divide chicken into 2 portion. In one portion add cashew paste and cook for 5 minutes. Off the flame and keep the chicken aside.
11. In the second portion of chicken,add black pepper, sweet paprika powder, Cumin powder, mint leaves and chicken masala and cook for 5 minutes. (If you need a little more spice you can add red chili powder as per your taste.) After 5 minutes, off the flame and keep chicken aside.


Assembling the dish

1. Take a puttu kutti (puttu bowl -available in all indian market).
2. In that, we first put in small amount of the blue coloured rice or tomato rice.
3. On top of that add little bit of chopped capsicums as the next layer.
4. Now add coconut rice for the third layer.
5. Add the spicy chicken on top as fourth layer.
6. Fifth layer will be of lemon rice.
7. Sixth layer will be of carrot.
8. Seventh layer is of the chicken cooked in cashew paste.
9. On top of that, add beetroot as the eighth layer.
10. Add a little more capsicums to the top
11. Pour little fresh cream on top which will get absorbed and put a leaf of corriander on top.
12. Now steam the puttu kutti for 6-7 minutes in low flame.
13. After 7 minutes, off the gas and take out the dish slowly and gently out of the puttu kutti.
14. Your dish is ready to be served hot. You can serve it alongside with papadam(papad), pickle or sweet chilli sauce.

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