Boil 4 cups water in a pan along with 1 tsp salt. When water starts boiling, add 4 cups rice flour and mix well. Cook for a minute in low flame and switch off the gas. Allow this to cool down.
Meanwhile, heat a pressure cooker with 4 tbsp oil and add onions and cinnamon. Cook till the onions turn golden and then add ginger garlic paste. Saute till the raw smell goes.
Add red chilli powder and 1 tsp salt and cook for a minute. Then add the tomato puree and cook for about 5 minutes till oil starts separating.
Add curd and coconut paste and mix well.
Now add the chicken pieces along with coriander leaves, mint leaves, lemon juice and 2 cups water and mix well.
Close the lid of the pressure cooker and cook for 2 whistles.
When the dough is slightly warm, sprinkle water and knead to form a soft and firm dough. Add 4 tbsp oil and knead for a couple of minutes to get a smooth dough.
Divide the dough into 8 balls. From each dough ball make 6 small balls and from each small ball, pinch small coin sized ball and roll between your your left palm and right hand fingers to get a long shape. Press in the middle. It should be thick in the middle and thin on both ends.
This is one rice pasta. In the same way make the remaining rice flour pastas.
Boil 10 to 12 cups water in a large thick bottomed pan and add a tsp of salt.
When it starts boiling, add the pasta made from 2 dough balls. Do not mix otherwise the pasta will break.
While the pasta is getting cooked in water, make the second set of pasta ready.
Before adding it to the water, give a stir to the pasta already cooking in water and only then add the second set of pasta.
In the same way, cook the third set of pasta.
For the fourth set, add the pasta to the cooked gravy and cook for about 5 minutes.
Finally add the gravy to the pasta boiling in water and stir gently.
Close a lid and cook for about 2 minutes in low flame.
Switch off the gas, transfer to a serving dish and garnish with coriander leaves.
Delicious sutriyan is ready to be served.
