From brent@hplbct.hpl.hp.com Mon Sep 22 14:33:33 1997 Date: Wed, 17 Sep 1997 11:51:49 -0700 From: Brent Thompson To: chile-heads@hplbct.hpl.hp.com Subject: [CH] another Indian recipe: chicken pullao While searching the egg halwa recipe, I also came across this one I'd gotten in India that looks very good, though I've never made it (being "lost" for so many years and all). --- Brent Chicken Pallaw (Mrs. Sharalava, in the Mysore Poultry Farmers' Association Poultry Cookbook, c.1968) 4 onion, large, chopped 1 garlic clove, large 2 inch ginger 4 chillies, green 4 chillies, red, dry 1 bunch coriander, green 2 tsp. jeera (cumin) 1 tsp. dhania (coriander seeds) 3 tsp. khas-khas (white poppy seeds) 1 tsp. haldi (turmeric) 1 tsp. cloves 1 tsp. cardamom 2 inch cinnamon stick 2 tsp. black pepper mint 250 gms ghii 1 chicken, skin removed, cut into pieces 1 C. dahi 250 gm. 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 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).