Minty Chicken Pulao

Recipe by
Total Time:
90-120 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.