How to make Green Masala Chicken Pulao - Green masala makes this chicken pulao absolutely delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on Bone, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Green Masala Chicken Pulao Recipe Card

Green Masala Chicken Pulao

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Green Masala Chicken Pulao checkout Chicken Biryani, Multigrain Pulao, Lagan ki Murgh Biryani. You can also find more Rice recipes like Seafood Risotto, Vaghareli Khichdi, Jasmine Rice, Cajun Rice With Beans.

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Green Masala Chicken Pulao Recipe

  • Chicken on Bone cut into 1 inch pieces on bone 450 grams

  • Basmati Rice soaked 1 1/2 cups

  • Spinach leaves cleaned 18-20

  • Fresh coriander leaves chopped 4 tablespoons

  • Fresh mint leaves 12-15

  • Green chillies roughly chopped 2

  • Ginger roughly chopped 1 inch

  • Garlic chopped 3 teaspoons

  • Salt to taste

  • Ghee 1 tablespoon

  • Cloves 3-4

  • Cinnamon 1 inch

  • Star anise 2

  • Black peppercorns 10-12

  • Green cardamoms 2

  • Bay leaf 1

  • Onions sliced 2 medium

  • A fresh mint sprig for garnishing


Step 1

Heat sufficient water in a deep non-stick pan, add spinach leaves and little salt and let the leaves blanch for two to three minutes. Remove from heat and place the leaves in a bowl of chilled water.

Step 2

Heat ghee in a non-stick pan, add cloves, cinnamon, star anise, seven to eight peppercorns, green cardamoms and bay leaf and sauté for a minute.

Step 3

Add onions and sauté till golden.

Step 4

Drain the spinach leaves and place in a blender jar, add coriander leaves, mint leaves, green chillies, ginger, two teaspoons garlic, remaining peppercorns and salt and blend into a fine paste.

Step 5

Add remaining garlic to the pan, mix and sauté well. Add the chicken pieces, mix and sear well.

Step 6

Add green paste and mix well. Add half cup of water and mix well.

Step 7

Add rice and mix gently. Add three cups of water, salt and mix well. Cover and cook for ten to fifteen minutes or till the rice is fully done.

Step 8

Transfer the pulao into a serving plate and serve hot garnished with mint sprig.