ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
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Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Friday, August 07, 2020

CHICKEN PALAU / PILAF

 


A SIMPLE CHICKEN PALAU / PILAF ( in a Pressure Cooker)

Ingredients 

1/2 kg Chicken (Curry Cut)

1 cup or glass Basmati Rice or any other raw rice

2 large tomatoes chopped 

1 cup chopped mint leaves

2 large onions chopped finely 

3 or 4 green chillies chopped

Salt to taste 

1 teaspoon chillie powder

1/4 teaspoon turmeric powder 

2 tablespoons ginger and garlic paste 

4 cloves, 3 cardamoms, 3 pieces of cinnamon

1 Bay leaf 

1/2 cup oil and ghee mixed together


Parboil then chicken with 2 cups of water, a pinch of turmeric, salt, 1/2 teaspoon chillie powder and 1/2 teaspoon ginger garlic paste till just done. Remove the boiled chicken from the soup and keep aside.


Heat the oil and ghee in a pressure cooker and sauté the Onions and whole spices to light brown. 

Add the ginger garlic paste and fry for a few minutes. 

Add the chillie powder and turmeric powder and fry for a few minutes. Add the salt, mint leaves and chopped tomato or purée and fry for a few minutes. 

When the oil leaves the mixture, add the cooked chicken and mix well. 

Cook for a few minutes, for the chicken to draw in the flavours.

Add one and half cup or measure of the left over chicken stock and bring to boil.

When nicely boiling, add the rice and mix well.

Close the pressure cooker and cook on high heat for 5 to 6 minutes or 2 whistles, then switch off the heat.

Let the pressure settle, then open the pressure cooker.

Carefully mix the Palau with a fork so as not to break the rice

Leave aside for at least 10 minutes before serving

Serve with salad and Chicken Curry or Pork Vindaloo.