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Chicken Pulao
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You can eliminate dairy from this chicken and rice dish by using vegetable oil in place of butter and omitting the yogurt altogether. The gravy consistency will change but the flavor will still be great.

Serves: 4

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North Indian Meat Main Dish

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2 large onions, sliced
2 large chilies, cut in strips
2 cups basmati rice
1 large tomato, diced large
10-15 coriander leaves
5 mint leaves
1 clove garlic, minced
1-inch piece ginger
1/2 cup coconut powder
3 tsp salt
3-4 cloves
2 cardamom pods
1 bay leaf
1-inch cinnamon stick
1 cup yogurt
2 tbsp. butter
1 lb. boneless chicken, cut into 2 inch pieces


  1. Heat butter in a large skillet over medium heat.
  2. Gently fry bay leaf, cloves, cardamom and cinnamon to release aromas
  3. Add onions and chilies and fry until onions brown, about 8-10 minutes.
  4. Grind ginger and garlic together to make a paste. Add to onions and fry 5 minutes.
  5. Add tomato and fry briefly, until tomatoes soften, about 1 minute.
  6. Add chicken, salt, yogurt and fry for one minute, and then add mint and coriander leaves.
  7. Cover and cook until chicken is cooked through and gravy thickens, about 25 minutes.
  8. Prepare rice separately according to package directions, but only cook about 3/4 of suggested time.
  9. Add to chicken and continue cooking with chicken for remaining time (about 10 minutes), or until rice fully cooked.

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