Green Chicken Pulao

Green Chicken Pulao 3

This is my Mother-in-law’s recipe and I distinctly remember overeating when she made it for me the first time! As tasty as a Biryani (special-ocassion rice and meat or veg dish) but far simpler and quicker to prepare. Try it, you will defnitely like it! Green Chicken Pulao is best made in a pressure cooker.


Chicken pieces – 1 kg
Large bunch coriander – 1[roots and stem removed]
Large bunch mint -1[rootsand thick stems removed]
Oil – 3 tbsp
Onions – 3
Cloves – 3
Garlic paste – 1tbsp
Garlic paste – 1 tbsp
Coconut milk – 2 cups
Basmati rice – 2 cups
Coriander – 3 tbsp [chopped]
Bay leaf -1
Turmeric powder – 1/2 tsp
salt to taste


1. Wash and then grind the coriander and mint leaves together in a food processor to get a smooth paste.
2. Add as little water as possible to do this.
3. Cook the chicken with 2 cups of water, salt to taste and a pinch of turmeric till tender.
4. This is quickest when done in a pressure cooker.
5. When cooked, remove from the pressure cooker and keep the stock from the chicken aside.
6. Heat the oil in the pressure cooker, add the cloves and then the sliced onions. Fry onions till soft.
7. Add the ginger, garlic pastes and the mint-coriander paste. Stir and fry for 2 minutes.
8. Pour in the coconut milk and stock.
9. The correct ratio is one cup of rice to 1 cup of stock and 1 cup of coconut milk. Bring to a boi.
10. Once boiling, add salt to taste, the meat and rice.
11. Close the pressure cooker and cook on high till the first steam release (whistle].
12. Reduce to a simmer and cook till another steam release/whistle.
13. Release steam and open pressure cooker.
14. Spoon onto plates, garnish with the chopped coriander and a squeeze of lime/lemon and serve. baseball jerseys wholesale 

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