At home, our Sunday lunch is not complete with a non-vegetarian meal and "Chicken Pulav" is on our top ten list. My husband says that he cannot end Sunday without having "Chicken Biryani" or "Chicken Pulav" and long nap after lunch.
I have tried different variations of Chicken Pulav to please my husband because he is my toughest critic. The recipe below is called as "hara-bhara" chicken pulav because I have used lot of greens like green chilies, a big bunch of Pudina , some coriander leaves and Key limes.
Ingredients
1 kg Chicken, Cut on joints
3 cups Basmati Rice
3 Bay leaves
4 Cloves
4 Cardamom
1 stick of Cinnamon
2 Star Anise
1 Onion, cut length wise
4 cloves of Garlic
1 small piece of Ginger
6 Green Chilies
Big bunch of Pudina |mint
Small bunch of Cilantro
Salt
6 tsp Oil
3 Cups of water
For marinade-
1/2 cup Yogurt
1/2 tsp Red chili powder
1/2 tsp Pepper powder
1/2 Lime
1/2 tsp Salt
Method
- In a large bowl, marinade chicken with yogurt, red chili powder, pepper powder, juice of 1/2 lime and salt. Refrigerate for 1/2 hour
- Using a blender make a coarse paste of ginger, garlic and green chilies
- Again using a blender, maka coarse paste of Mint|pudina and Cilantro. Add very little water if required
- In a pot, heat a tsp of oil or ghee and add washed basmati rice. Fry in medium flame for 5 minutes until rice grains separates out. Keep it aside
- In a pressure cooker, heat oil, add bay leaf, cloves, cinnamon, cardamom, start anise and ginger-garlic-chili paste. Saute for few seconds
- Add onions and fry until it turns transparent
- Add marinated chicken
- Add mint-cilantro paste and cook for 5 to 10 minutes
- Add rice and adjust salt as per taste. and Add water and stir well
- Cook in medium heat setting for 1 to 2 whistles
- After cooker has cooled serve it with raita, lemon wedges or onion slices
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