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Minty Chicken Pulao Recipe

Minty Chicken Pulao is a popular Indian Main
Author :
 
On :
Friday, 24 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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