First prepare the chicken mixture:-
Cook 250 grams of boneless chicken cubes adding 1/4 tsp. of turmeric powder, 1/2 tsp. of pepper powder and 1/2 tsp. of salt. Shred the cooked chicken and set aside. Heat 2 tbsps. of oil and add 2 medium onions (finely chopped), 3 greenchillies (finely chopped), 1 big garlic clove (minced) and 1 tsp. of minced ginger. Cook till the onion turns golden brown in colour. Stir in 1/4 cup of grated carrot and cook till it turns soft. Add 1 tsp. of Kashmiri chilly powder, 1/4 tsp. of turmeric powder and 1 tsp. of coriander powder and cook for 2 minutes on low heat. Add 3 pureed tomatoes and little salt and cook for 10-15 minutes or till oil starts to separate. Add the shredded chicken and 1/4 tsp. of garam masala powder. Cook for 1-2 minutes. This mixture would be very tangy but tastes perfect when you have it along with the other layers.
Next prepare the rice layer:-
Soak 1 cup of basmathi rice in water for 30 minutes. Drain water from the rice. Melt 1 tbsp. of butter and add 1/2 of a medium onion (finely chopped) & 3 spring onions (chopped). Cook till onion turns golden brown in colour. Keep aside. To the same pan, add 1 more tbsp. of butter and fry the rice for 3 minutes. Add 2 cups of boiling water and 1 tsp. of salt. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes. Add the cooked onion mixture to the rice and mix carefully.
Then prepare the green sauce:-
Boil and peel 1 small potato. Cut the boiled potato into bite size cubes. Grind together 1-2 greenchillies, 1/4 cup of frozen peas, 1/2 a small bunch of cilantro and 1/4 small bunch of mint leaves to a smooth paste adding little water. In a pan, heat 2 tbsps. of butter and 2 tbsps. of flour and cook for 2 minutes on low heat. Add 1/2 cup of milk and mix. Stir in the prepared green puree and 1/4 cup of water. Cook till mixture turns thick. Stir in salt and potato cubes. Switch off heat.
Next prepare the special rotis:-
Beat together 1 large egg, 1/4 cup of milk, 1 tbsp. of oil and 1/2 tsp. of salt. Add this to 1 cup of wheat flour and knead into a soft dough. Keep the dough aside for 15 minutes. Divide into 3 equal portions. Roll each dough portion into a big circle (27cm. dia.). The rotis would be a bit thick. Heat the tawa and cook both sides of the roti. You will have 3 big, slightly thick rotis.
Finally assemble and bake:-
Preheat the oven to 180C.
Beat together 2 eggs with 3 pinches of salt and 1/2 tsp. of Kashmiri chilly powder.
Grease a 28cm. dia. oven proof dish.
Place a cooked roti in the dish. Apply little beaten egg mixture over the roti with a pastry brush. Spread the entire tangy chicken mixture over the roti. Place the second roti over the chicken mixture. Brush it with the beaten egg mixture. Spread the rice over the roti. Place the last roti over the rice layer and apply beaten egg on top of the roti. Spread the green sauce-potato mixture. Pour the left over beaten egg mixture over the green sauce.
Bake at 180C for 25 minutes. Let it cool slightly. Cut into wedge and serve. Enjoy fusion food at it’s best.
Source:- Lily Babu Jose