Green Masala Chicken Pulao

Ingredients list for Green Masala Chicken Pulao

• 450 grams Chicken on Bone cut into 1 inch pieces on bone
• 1 1/2 cups Basmati Rice soaked
• 18-20 Spinach leaves cleaned
• 4 tablespoons Fresh coriander leaves chopped
• 12-15 Fresh mint leaves
• 2 Green chillies roughly chopped
• 1 inch Ginger roughly chopped
• 3 teaspoons Garlic chopped
• to taste Salt
• 1 tablespoon Ghee
• 3-4 Cloves
• 1 inch Cinnamon
• 2 Star anise
• 10-12 Black peppercorns
• 2 Green cardamoms
• 1 Bay leaf
• 2 medium Onions sliced
• for garnishing A fresh mint sprig

Method

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.
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.
3. Add onions and sauté till golden.
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.
5. Add remaining garlic to the pan, mix and sauté well. Add the chicken pieces, mix and sear well.
6. Add green paste and mix well. Add half cup of water and mix well.
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.
8. Transfer the pulao into a serving plate and serve hot garnished with mint sprig.

Nutrition Info