Chicken pallaw

1 Servings

Ingredients

Quantity Ingredient
4 Onion; large, chopped
1 Garlic clove; large
2 Inch ginger
4 Chiles; green
4 Chiles; red, dry
1 bunch Coriander; green
2 teaspoons Jeera (cumin)
1 teaspoon Dhania (coriander seeds)
3 teaspoons Khas-khas (white poppy seeds)
1 teaspoon Haldi (turmeric)
1 teaspoon Cloves
1 teaspoon Cardamom
2 Inch cinnamon stick
2 teaspoons Black pepper
Mint
250 grams Ghii
1 Chicken; skin removed, cut into pieces
1 cup Dahi
250 grams Tomato; chopped
Salt to taste
1 Coconut (the extracted milk is needed here)
1 kilograms Rice; soaked in water to cover for at least 30 minutes
½ Lime; juice of

Directions

(Mrs. Sharalava, in the Mysore Poultry Farmers' Association Poultry Cookbook, c.1968)

Grind 2 onions and all the garlic, ginger, chillies, coriander, jeera, dhania, khas-khas, and haldi to a paste.

Heat ghii and fry remaining 2 onions, sliced, and the cloves, cardamom, cinnamon, black pepper, and mint, until onions are slightly brown. Add masala paste and fry a few more minutes. Add the chicken, dahi, tomato, and salt, and cook 15 minutes.

Add coconut milk, bring to a boil, and mix in the rice and lime juice. Cook until done (20-30 minutes).

Posted to CHILE-HEADS DIGEST V4 #127 by Brent Thompson <brent@...> on Sep 17, 1997

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