Chicken Pallaw

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Chicken Pallaw Ingredients

4 Onion; large, chopped	2 Inch cinnamon stick
1 Garlic clove; large	2 ts Black pepper
2 Inch ginger	Mint
4 Chiles; green	250 g Ghii
4 Chiles; red, dry	1 Chicken; skin removed, cut
1 bn Coriander; green	1 c Dahi
2 ts Jeera (cumin)	250 g Tomato; chopped
1 ts Dhania (coriander seeds)	Salt to taste
3 ts Khas-khas (white poppy	1 Coconut (the extracted milk
1 ts Haldi (turmeric)	1 kg Rice; soaked in water to
1 ts Cloves	1/2 Lime; juice of
1 ts Cardamom

Instructions for Chicken Pallaw

(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 on Sep 17, 1997

Main Ingredient: ChickenCuisine: Uncategorized