Ingredients

• 2 kg - chicken, skinned and cut into pieces
• 2 cups - thick curd, plain and unsweetened
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 1 - large onion, chopped
• 8 - whole cardamoms
• 1 tsp - whole cumin seeds
• 1 tsp - cloves
• 3 pieces - cinnamon
• 2-3 - green chillies, chopped
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1 cup - tomato puree or 2 cups - chopped tomatoes
• 1 cup - fresh mint leaves
• 1/2 cup - fresh coriander leaves
• 2 cups - basmati rice
• 2 tbsp - oil or ghee
• 2 cups - hot water

How to Make Minty Chicken Pulao

• 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.