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
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 Cuppa Fried Rice - AK Khazana Chicken Khichdi Dahi Bhaat Pineapple Pulao
Green Masala Chicken Pulao Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 1785 Kcal
Carbohydrates : 255.5 gm
Protein : 142.7 gm
Fat : 21.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
