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Indian - Chicken Pullao Post by :Bill_Bradley Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1486

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Indian - Chicken Pullao

2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 cups Basmathi rice (about 1/2 kg. (1 kilogram = 2.2 lbs.))
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1" piece Ginger
1/2 cup Coconut powder
3 tsp. Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1" Cinnamon stick
1 cup Yogurt
2 tblsp. Butter
1 lb. Boneless chicken

Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger and garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken, salt, yogurt and fry for one minute. Add mint, coriander leaves. Cover and cook until the gravy becomes semi-solid.

Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve
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1/2 teas. cumin 3 tabs garlic paste 3 tabs ginger paste 4 teas. besan/ gram flour 1/2 teasp. ground cardamon 4 tabs. lemon juice 1/2 teasp. ground mace 1 teasp. chilli powder (or to taste) 1/2 teaspoon turmeric powder 1/2 teaspoon ground white pepper. 3 tabs plain yogurt mixed with all of the above Cut the chicken into small (1") pieces. Marinate for about 3 hrs. Skewer chicken and either bake, bbq or grill basting with marinade and some oil until cooked. This is loosely based on a recipe from "Indian Recipes- Tandoor" (no date) published by Blitz Editions, Enderby, UK.

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2 1/2 lb. cut-up chicken 2 c. yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp. paprika 2 tsp. fresh ginger, chopped 2 tsp. peanut or sunflower oil 2 tsp. ground coriander 1/2 tsp. ground chili 1 tsp. cumin seeds of 2 peeled cardamom pod 1 tsp. poppy seed 1 tsp. turmeric 1 bay leaf 2 Tbsp. fresh coriander, chopped Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. Heat oil in large heavy casserole; gently saute remaining onion and garlic for 1 minute. Remove and