The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Bidirinalli Beyisida Koli – Chicken Cooked in the hollow of a Bamboo, served with Coconut Rice and Akki Roti

 

Bidirinalli Beyisida Koli

Bidirinalli Beyisida Koli

 

Ingredients:                                                                                                                                                                                 

For the Chicken

Chicken Leg Boneless – 150 Grams
Lemon – 1 Number
Salt – 2.5 Grams
Cumin Powder – 2 Grams
Turmeric Powder – 2 Grams
Kachi Pulli – 5 Grams
Green Chili – 5 Grams
Coconut Oil – 30 ML
Curry Leaves – 5 Grams
Coriander Leaves – 5 Grams
Ginger – 5 Grams
Garlic – 5 Grams

 

For the Coconut Rice

Jeera Rice – 50 Grams
Water – 100 grams
For tempering
Coconut oil – 15 ML
Mustard seeds – 2 Grams
Urad dal Split – 2 Grams
Bengal gram – 2 Grams
Cashews – 5 Grams
Dry red chilies – 5 Grams
Green chilies – 2 Grams
Asafetida (hing) – 1 Grams
Curry leaves – 2 Grams
Fresh coconut – 100 Grams
Salt as required – 5 Grams

 

For Akki Roti

Rice flour – 60 Grams
Water – 100 ML
Salt – 2 Grams
Cooking oil – 5 ML

 

Method:

For Chicken:
Step-1: Take a chicken leg boneless and clean it nicely by removing fat and skin if any.
Step-2: Wash Clean Chicken leg boneless, cut it into 50 gram cubes and dry off extra water by resting it on strainer for five minutes
Step-3: Clean and chop curry leaves, coriander leaves, green chilies, ginger and garlic.
Step-4: take a clean bowl and prepare marinate for chicken by adding chopped curry leaves, coriander leaves, green chilies, ginger and garlic along with lemon juice, salt, turmeric powder, Kachi pulli and coconut oil.
Step-5: Mix the entire ingredient well to extract the juices and make a tasteful marinade.
Step -6: Add the Prepared marinate to chicken and leave it for rest in chiller for thirty minutes.
Step-7: Light the Charcoal grill and Sear the chicken on the grill till half done.
Step-8: prepare and clean bamboo and put grilled chicken inside the bamboo.
Step-9: put stuffed bamboo with chicken one the charcoal grill and let it cook slowly to well done.
Step-10: Serve Hot with coconut Rice and Akki Roti

For Coconut Rice:
Step-1: Soak 1 cup regular rice or basmati rice in enough water for 30 minutes.
Step-2: Also soak 1/2 tbsp urad dal and 1/2 tbsp chana dal in hot water for 30 minutes.
Step-3: Later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding gives a good taste to the coconut rice.
Step-4: Grate half of a medium to large coconut and keep aside. you should be able to get about 1.5 cups tightly packed grated coconut.

Cooking rice
Step-5: After 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles.
Step-6: When the pressure settles down on its own, open the lid and fluffs the rice. For a softer texture in the rice, pressure cook for 3 whistles.
Step-7: Take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

For the tempering 
Step-8: Heat 1.5 tbsp coconut oil in a pan. You can also use sesame oil or any other oil. Crackle 1 tsp mustard seeds.
Step-9: Add the chana dal and urad dal, Stir and sauté for about a minute.
Step-10: Then add chopped cashews.
Step-11: Stir and sauté till the cashews turn golden. The dals would also turn golden by then.
Step-12: Add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafetida.
Step-13: Stir and sauté till the red chilies change color.

For coconut rice
Step-14: Next add grated coconut. stir very well.
Step-15: Saute the coconut for 3 to 4 minutes. the coconut can be sautéed till a creamy color or a faint light brown color.
Step-16: lastly add the steamed rice and salt.
Step-17: stir the rice well and switch off the flame.
Step-18: serve coconut rice with chicken and Akki Roti.

For Akki Roti:
Step-1: Take water, salt and oil in a pan and keep it for boiling.
Step-2: Next when the water starts boiling add in rice flour, give a quick mix and switch off the stove.
Step-3: After switching off the stove, mix it well using a flat spatula, close the lid and keep it aside.
Step -4: When the dough is warm, knead it very well. Squeeze, punch, fold and knead it for five minutes. Better you knead, easy to make rotis.
Step-5: Once done with the kneading, dust fingers pinch and take big lemon sized dough. Again knead the dough using palms and make a soft flat ball.
Step-6: Dust the flour and roll the flat balls into thin rotis.
Step -7: Heat the tava or pan and transfer the rolled rotti or roti over the hot pan. Apply water on the roti using a clean and wet cloth. be gentle and quick.
Step-8: Once you start seeing the small bubbles, flip the roti and cook on the other side.
Step-9: Alternately, you can cook the roti directly over the flame. To do that, first cook the rotis over the pan for small duration and then transfer it directly over the flame, cook on both sides. Serve it with Chicken and coconut Rice.