eglamkowski's Journal: slashdot cookbook

Still indian, but this week I move on to meat dishes. To start, chicken pullao:

6 tablespoons butter
1 medium onion, sliced
1/4 teaspoon mixed onion and mustard seeds
3 curry leaves
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon ground coriander
1 teaspoon chilli powder
1.5 teaspoons salt
2 tomatoes, sliced
1 medium potato, cubed
1/3 cup frozen peas
1.25 cups chicken, skinned, boned and cubed
2 cups basmati rice
4 tablespoons fresh coriander
2 fresh green chillies, chopped
3 cups water

1) Wash rice, soak for 30 minutes then drain.

2) In medium saucepan, melt butter and fry onion until golden.

3) Add onion/mustard seeds, curry leaves, ginger, garlic, ground coriander, chilli powder and salt. Stirfry for 2 minutes.

4) Add tomatoes, potato, peas, and chicken. Mix well.

5) Add the rice and stir gently to combine with other ingredients.

6) Add coriander and chillies. Mix and stir-fry for a further minute.

7) Pour in the water. Bring to a boil and lower the heat. Cover and cook for 20 minutes.

Note: If you don't have or can't find curry leaves, you can substitute bay leaves.