Ingredients

• 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

• 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.
• Wash coriander and green chillies, grind them together to a stiff green paste. Keep aside.
• 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.
• Now add the washed long grain basmati rice, 1 tsp salt and peas, stir for about 5 minutes and keep at a low flame.
• 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.
• Stir fry for few minutes, add 1 tsp ginger and garlic paste.
• Increase heat and add the chicken.
• Add the green paste and stir well.
• 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.
• Add salt to taste (be on the saltier side, as the rice will reduce the salt later).
• 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).
• Cap the cooker and keep on medium flame till you hear two whistles.
• Switch off. Open after pressure reduces.
• Serve hot.