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Full Online Book HomeLearning KitchenIndian - Chicken Pullao
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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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