Malvani Rassa by Parichay

Add 1 piece cut Onion, 10 Washed Mint Leaves, 10 stems Coriander Leaves (roots cut), 6 g peeled Ginger, 8 peeled Garlic cloves, and 20 ml Water to The Upliance jar. Select blend mode to create a smooth paste for 10 minutes at low heat. Remove and set aside. In a bowl, combine 500 g Chicken (Biryani cut) with 1 tsp Malvani Masala, 1 tsp Salt, and 0.5 tsp Turmeric. Marinate and set aside.

Add 4 tbsp Refined Oil, 150 g cut Onion, 100 g Grated Coconut, 4 pieces Clove, 10 peeled Garlic cloves, 1 inch Cinnamon Stick, 6 g peeled Ginger, and 1 Dried Red Chilli (stem removed) to The Upliance jar. Select sauté mode for 6 minutes at high heat. Once aromatic, add 2 hand-chopped Onions and sauté for 12 minutes at high heat until golden brown. The Upliance will automatically stir.

Add the marinated chicken from your bowl to The Upliance jar. Add a pinch of Kashmiri Mirch and 3 tsp Salt. Stir well for 10 seconds at low speed. Then, add the previously prepared masala paste and 200 ml Water. Set The Upliance to cook for 15 minutes at high heat with automatic stirring, followed by another 10 minutes at high heat to simmer the curry to perfection.

Once cooked, The Upliance will signal the completion. Garnish your Malvani Rassa with 2 minced stems of fresh Coriander Leaves. The dish is ready to be served hot with steamed rice, naan, or appam.