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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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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