Green Peas Chicken Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.

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