Chicken Pallau

Ingredients:

600g rice
500g chicken
3 tbsp. oil
2 onions
1 piece ginger root
1 clove of garlic
1 tsp. jeera/cumin (or garam masala)
½ red bell pepper
2 tbsp. quark/curd
2 tsp. salt or a chicken cube
1 chilli (or powder)
¼ can diced tomatoes
1l water
3 pieces of cardamom
6 cloves

Serves: 6-7

Preparation

Put the rice in cold water œ hour before you start cooking.

Peel the onions, chop. Peel garlic and ginger and grate finely.

Put oil into a saucepan, fry onions in it until golden brown, then add garlic and ginger.

After those are golden brown, too, add all the spices dry spices and 60ml water.

Cut the chicken into small pieces and add them as well as the salt. Fry for about 10 minutes until the chicken is golden brown. Add quark and fresh chilli and after a few minutes the bell pepper and tomatoes. Add the water and let it simmer for 10-15 minutes.

Remove the water from the rice and put the rice into the saucepan, mix it with the other stuff. Let it boil till there's no water left, then put on low heat and let it continue cooking with the lid on for five minutes.


Chicken Jalfrezi

Ingredients:

500g chicken breast
2 onions
1 clove of garlic
1 piece of ginger root
1 tbsp. curry powder or paste
2-3 chillies (or powder)
½ tsp. salt
2 tsp. garam masala
1 tbsp. coriander
3-4 pieces of cardamom
2 tsp. mustard
6-8 black peppercorns
2 tsp. shahi jeera (black cumin)
1 red bell pepper

Serves:4-5
The preparation is pretty much the same as for the pallau, except some steps are missing.

Also, this is pretty hot, I know a lot of Western people can't stomach all the chilli, but that's your call.