Cook chicken with oil, ginger garlic paste and white pepper for 7 minutes. When chicken is tender, add butter, soy sauce and coconut powder. Dry excess water, if any.
Smoke chicken with a piece of red coal and few drops of oil. Chicken is ready.
For Tomato Basil sauce
Mix all ingredients of tomato basil sauce and blend into a smooth liquid.
Bring sauce to a boil and simmer for two minutes. Sauce is ready.
For veggie sauce
Mix all ingredient of veggie sauce together and set aside.
For Rice
Soak rice for 10 minutes.Then boil rice with salt until 80% cooked (1 kani). Strain rice and drain all water and set aside.
In the same rice skillet, heat oil, chicken cube, soy sauce, desiccated coconut and vinegar.Then add sugar. Now, add half rice. Mix lightly and carefully. Do not break the rice. Finally, add remaining rice and mix well.
Heat the rice on low flame with lid covered (dum) for about 7 minutes until steam is visible when lid is removed.
Assembling:
Make sure chicken, sauce, and rice all are hot at the time of serving. The recipe makes two plates of rice.
Fill rice in a large plate. Add smoky chicken in the center leaving the sides for vegetable sauce.
Now fill the sides of rice with vegetables sauce and finally pour tomato sauce on the rice.