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