Hari Chutney Pulao Recipe | Food Diaries | Chef Zarnak Sidhwa | Desi Food

Method:
Marinate the chicken with turmeric powder, half the chilli powder and salt. Take all the chutney ingredients in a blender and blend into a fine paste. Heat oil and add marinated chicken sauté till brown. Remove and set aside. In the same oil add onion and sauté on medium high till they turn light golden. Add remaining chilli powder, salt and coriander powder, sauté. Add the chutney, mix well and sauté on medium low till oil separates. Add the chicken pieces and mix well. Add tomato purée, water and cover and simmer. Heat clarified butter and splutter cumin seeds, cloves, bay leaves and green cardamoms. Drain water from soaked rice and add to pan. Add the prepared chicken, simmer. When rice is done, serve with cucumber raita.

Method:
Put the butter in a baking dish and put in the oven to melt. Remove and set aside. Mix the flour, chocolate chips, brown sugar, caster sugar and 2 tablespoons cocoa. In a jug combine the milk and vanilla. Pour the wet ingredients into the dry and stir until no streaks of flour remain. Dollop the batter over the melted butter in the baking dish but do not stir. The batter will sink and the butter will pool to the top. In a bowl, whisk together the remaining 5 tablespoons cocoa, 1/4 cup brown sugar and 2/3 cup caster sugar. Sprinkle evenly over the batter in the baking dish. Do not stir. Gently pour the boiling water over the layered mixture in the pan. Do not stir. Bake at 180 degrees C for 35-40 minutes or until the crust is formed and set on top. Cobbler may jiggle a little when removed from the oven. Let cool slightly before portioning warm cobbler to dishes; top with scoops of vanilla ice cream.