Title: Chicken Pallaw
Categories: Chicken Indian
Yield: 1 Servings

4		Onion, large, chopped
1		Garlic clove, large
2		Inch ginger
4		Chillies, green
4		Chillies, 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 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

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