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Minty Chicken Pulao

Recipe by
Total Time:
90-120 minutes
Rated 4 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make

  • Heat oil in a heavy and large pot. Add the onion and whole spices and stir-fry for a few minutes.
  • Add ginger and garlic paste.
  • Reduce the heat and add the powdered spices, taking care not to burn them.
  • Add the chopped tomatoes or tomato puree, then the curd and stir well.
  • Add the chicken pieces and mint leaves and stir again so that the curd mixture coats the chicken.
  • Cook for 30-40 minutes on medium heat until the chicken is done.
  • Spoon about 2 tbsp of fat/oil from the cooked chicken mixture into another pot.
  • Add 2 cups of rice and salt. Stir until the oil mixes with the rice.
  • Add half the chopped coriander leaves, one cup of gravy from the chicken mixture and two cups of hot water.
  • Cook on slow heat with the lid on until the rice is cooked (add a little hot water if needed).
  • To serve, place the rice in a large tray or platter.
  • Spoon the chicken mixture on top.
  • Sprinkle the remaining coriander leaves.
  • Garnish with fried cashews or almonds and sultanas.