Disclaimer: This is my own creation, not an actual dish; and if it WERE an actual dish, it'd be a biryani, I GUESS, but I fail every time I make a biryani, so this is neither a biryani, nor is it a pullao. It's in the great tradition of 1970s one dish/casseroles, and I'm calling it "SURPRISE."
This dish is similar to a Kerala dish called "curry meen pullichatthu" where there is seasoned pearl spot fish, pan seared, then wrapped in banana leaf and steamed in the leaf on a tawa/skillet to finish. This is also NOT dissimilar from a Bengali dish, Bhekti Macher Paturi, but the only similarity is the fish is seasoned with a paste, and neither the paste nor the fish is cooked prior to being wrapped in banana leaf, then steamed on a tawa/skillet. All of these are merely variations on the same theme.
Rather than give an ingredient list, and then go into the process; I'm just going to list the process with the ingredients in each step. Oh, and there are SOME photos of the process.
Note: Right up until you get to the instructions for the rice and remainder of the recipe, what will be detailed is pretty much MY VERSION of what is known as Chicken Varuval.
that's TABLESPOON) of ground cashews or almonds (I
used Trader Joes brand) until it is this color. Set this aside.
1 T coriander seed
(*I may alter this measurement in future batches)
1-2 lbs of diced up boneless, skinless chicken thighs,
use parchment paper and set this up "en papillote,"
HOWEVER, you would be missing the subtle fragrance
with which the banana leaves imbue (YES IMBUE)
the tasty tidbits inside.
(Bake at 350 for about 30 minutes to steam in the leaves.)
Third layer: More rice.