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Dan Wickert
Chicken Pallaw
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains, Meats, Dairy
1
Servings
INGREDIENTS
4
Onion; large, chopped
1
Garlic clove; large
2
Inch ginger
4
Chiles; green
4
Chiles; red, dry
1
bn
Coriander; green
2
ts
Jeera (cumin)
1
ts
Dhania (coriander seeds)
3
ts
Khas-khas (white poppy seeds)
1
ts
Haldi (turmeric)
1
ts
Cloves
1
ts
Cardamom
2
Inch cinnamon stick
2
ts
Black pepper
Mint
250
g
Ghii
1
Chicken; skin removed, cut into pieces
1
c
Dahi
250
g
Tomato; chopped
Salt to taste
1
Coconut (the extracted milk is needed here)
1
kg
Rice; soaked in water to cover for at least 30 minutes
1/2
Lime; juice of
INSTRUCTIONS
(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
<[email protected]> on Sep 17, 1997
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