Pandra Rassa
This easy-to-make, creamy Pandra Rassa is infused with a blend of aromatic spices and is ready in under an hour for a delightful family meal.
Ingredients
For the Paste:
- 30 g white poppy seeds khus khus
- 30 g cashew nuts
- 75 g fresh coconut grated
- Water as needed to form a smooth paste
For the Rassa:
- 1 Kg chicken cut into pieces
- Ghee or oil for cooking
- 200 ml coconut milk
- 2-3 green cardamom pods
- 1- inch piece of cinnamon
- 1-2 bay leaves
- 2 black cardamom pods
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 75 g onions finely sliced
- 2 tsp ginger garlic paste
- 1 chili
- 1 tsp salt or to taste
- sugar to taste
- Cilantro leaves for garnish
Instructions
Prepare the Paste:
- Soak the cashews and white poppy seeds in a bowl for 10 to 15 minutes.
- In a grinder or small blender, add the soaked mixture and grated coconut. Grind to a fine, smooth paste, adding water as necessary.
Cook the Rassa:
- In a large pot or Karai, heat ghee over medium heat. Add cumin seeds, cinnamon, green cardamom, black cardamom, bay leaves, and black peppercorns. Sauté until aromatic.
- Add onions, chili and ginger garlic paste; sauté until onions are softened.
- Add the chicken pieces, season with salt, and sauté until fully seared.
- Pour in boiling water until the chicken is covered, and reduce heat to a simmer, cover, and cook for 10 to 15 minutes.
- Stir in the prepared cashew and coconut paste and coconut milk. Continue to simmer for an additional 5 minutes or until the chicken is thoroughly cooked. Adjust seasoning with salt and a pinch of sugar, and consistency with water if needed.
- Garnish with cilantro leaves and serve hot.
Nutrition
Calories: 474kcalCarbohydrates: 18gProtein: 48gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 129mgSodium: 2676mgPotassium: 1242mgFiber: 3gSugar: 5gVitamin A: 143IUVitamin C: 19mgCalcium: 64mgIron: 4mg
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