Title: Chicken Pallaw
Categories: None
Yield: 1 Servings

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

(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