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Green Peas Chicken Pulao Recipe

Green Peas Chicken Pulao is a popular Indian Main
Author :
On :
Monday, 23 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 2 Kg - Chicken,skinned and cut into pieces
  • 2 cups- thick Curd (plain unsweetened yoghurt)
  • 2 tsp- each Garlic and Ginger paste
  • 2 large Onion chopped
  • 1/2 cup - Non-sweet Petit Peas
  • 3 whole Cardamoms
  • 2 tsp - whole Cumin seeds (jeera)
  • 3 Cloves
  • 3 pieces - Cinnamon
  • 18 Green chillies (small)
  • 2 tsp - Chilli powder
  • 1 tsp - Turmeric powder (haldi)
  • 1 cup - fresh Mint leaves (pudina)
  • 1 bunch- fresh Coriander leaves
  • 2 cups- long grain or Basmati Rice
  • 2 cups- Water
  • 5 tbsp- Oil or Ghee
  • 1 tsp -Garam masala powder
  • 1 tsp- Dhania powder
  • How to Make Green Peas Chicken Pulao:

    1. Mix cleaned chicken with curd, garam masala, dhania powder, chilli powder, haldi powder, 1 tsp of ginger and garlic paste, chilli powder, 1/2 tsp salt, 1/2 tsp black pepper in a bowl and set aside.
    2. Wash coriander and green chillies, grind them together to a stiff green paste. Keep aside.
    3. Take a large non stick pan and heat 2 tbsp ghee/oil and add 1 tsp cumin seeds, 1 small onion cut lengthwise, 2 cardamoms, 2 cloves, 2 pieces cinnamon and fry till the onions turn slightly brown.
    4. Now add the washed long grain basmati rice, 1 tsp salt and peas, stir for about 5 minutes and keep at a low flame.
    5. Meanwhile, heat oil in a large pressure cooker bottom. When the oil is warm enough, add onions, 1 cardamom, 1 clove, 1 stick cinnamon, 1 tsp cumin seeds, mint leaves.
    6. Stir fry for few minutes, add 1 tsp ginger and garlic paste.
    7. Increase heat and add the chicken.
    8. Add the green paste and stir well.
    9. Stir under low heat by partially closing a lid, till the chicken is just about cooked, care should be taken not to overcook the chicken.
    10. Add salt to taste (be on the saltier side, as the rice will reduce the salt later).
    11. Now add the rice and add water just about covering the surface of the whole mixture (the more the water from the surface, the softer the rice will turn out).
    12. Cap the cooker and keep on medium flame till you hear two whistles.
    13. Switch off. Open after pressure reduces.
    14. Serve hot.


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