Kolhapuri Pandhra Rassa(Chicken in a white gravy) | How to make Kolhapuri Pandhra Rassa(Chicken in a white gravy)

By Bindiya Sharma  |  6th Apr 2016  |  
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  • Kolhapuri Pandhra Rassa(Chicken in a white gravy), How to make Kolhapuri Pandhra Rassa(Chicken in a white gravy)
Kolhapuri Pandhra Rassa(Chicken in a white gravy)by Bindiya Sharma
  • Prep Time

    90

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

181

0





Video for key ingredients

  • How to make Coconut Milk

About Kolhapuri Pandhra Rassa(Chicken in a white gravy) Recipe

A classic dish from Kolhapur, Maharashtra. Chicken/Mutton is cooked in a spicy coconut curry for a deliciously different experience!.

Kolhapuri Pandhra Rassa(Chicken in a white gravy) is a delicious dish which is enjoyed by the people of every age group. The recipe by Bindiya Sharma teaches how to make Kolhapuri Pandhra Rassa(Chicken in a white gravy) step by step in detail. This makes it easy to cook Kolhapuri Pandhra Rassa(Chicken in a white gravy) in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Kolhapuri Pandhra Rassa(Chicken in a white gravy) at home. This amazing and mouthwatering Kolhapuri Pandhra Rassa(Chicken in a white gravy) takes 90 minutes for the preparation and 30 minutes for cooking. The aroma of this Kolhapuri Pandhra Rassa(Chicken in a white gravy) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kolhapuri Pandhra Rassa(Chicken in a white gravy) is a good option for you. The flavour of Kolhapuri Pandhra Rassa(Chicken in a white gravy) is palatable and you will enjoy each and every bite of this. Try this Kolhapuri Pandhra Rassa(Chicken in a white gravy) and impress your family and friends.

Kolhapuri Pandhra Rassa(Chicken in a white gravy)

Ingredients to make Kolhapuri Pandhra Rassa(Chicken in a white gravy)

  • 750 gms Chicken pieces
  • 3 Cups Coconut Milk(Fresh/Canned)
  • 2 Medium Onions
  • 10 cashew nuts
  • 4 tablespoon Poppy seeds
  • 4 tablespoon Sesame seeds(white)
  • 1/2 teaspoon crushed black pepper
  • 5 Cinnamon sticks
  • 1 star anise
  • 7-8 Cloves(laung)
  • 5 Green Cardamoms(elaichi)
  • 1 tsp sugar
  • Coriander leaves(for garnishing)
  • 4-5 Green Chillies(chopped)
  • 2-3 tablespoon Oil/ghee for cooking
  • Salt to taste

How to make Kolhapuri Pandhra Rassa(Chicken in a white gravy)

  1. Soak cashewnuts, sesame seeds and poppy seeds in 1 cup Coconut Milk for 1 1/2 hrs.
  2. Heat oil/ghee in a pressure cooker and saute the onions lightly till pink but not coloured. Keep aside and let cool.
  3. In the same pressure cooker add the Chicken pieces and 6 cups of Water, along with the salt. Pressure cook for upto 2 whistles or till Chicken is cooked.
  4. Blend the cashewnut, sesame and poppy seed paste in a blender till smooth.
  5. Heat another pan over low heat, add the sauteed onions, pepper, cinnamon, cardamom, star anise, sugar, green chillies and mix well to combine. Add the boiled Chicken along with the stock and let it cook for a couple of minutes.
  6. Add in the cashewnut blended coconut Milk, as well as the plain coconut Milk and let it come to a bare boil. Taste and adjust seasoning.
  7. Garnish with coriander leaves and serve hot with rice.

My Tip:

You can use Mutton if that is your preference, but boil it for a longer time. Do not boil after adding Coconut Milk.

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