Chicken Pallaw
chicken, indian
4 onion, large, chopped
1 garlic clove, large
2 inch ginger
4 chillies, green
4 chillies, red, dry
1 bunch coriander, green
2 teaspoon jeera (cumin)
1 teaspoon dhania (coriander seeds)
3 teaspoon khas-khas(white poppy seeds)
1 teaspoon haldi (turmeric)
1 teaspoon cloves
1 teaspoon cardamom
2 inch cinnamon stick
2 teaspoon black pepper
1 mint
250 gm ghii
1 chicken, skin removed, cut
1 into pieces
1 cup dahi
250 gm tomato, chopped
1 salt to taste
1 coconut (the extracted milk
1 is needed here)
1 kg rice, soaked in water to
1 cover for at 30 minutes
1/2 lime, juice of
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).
(Mrs. Sharalava, in the Mysore Poultry Farmers' Association Poultry Cookbook, c.1968)
From: Brent Thompson Date: 17 Sep 97 Chile-Heads List Ä
Yield: 1 servings