How to make Pudina Chicken Pulao -
Pudina Chicken Pulao is food for the soul. Heart-warming, this pulao is comfort food can be made in a jiffy and is utterly satisfying too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Chicken (चिकन)
Cuisine : Indian
Course : Rice
For more recipes related to Pudina Chicken Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Risotto Verde Chilkewali Dal Khichdi Herb Risotto with Leftover Rice Gatte Aur Tomato Ka Pulao
Pudina Chicken Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pudina Chicken Pulao Recipe
Basmati rice , soaked for 30 minutes and drained 1 1/2 cups
Chicken , cut into 1 1/2 inch pieces on the bone 600 grams
Mint (pudina) chutney 1 cup
Ghee 2-3 tablespoons
Cinnamon 1 inch
Black peppercorns 5-6
Bay leaf 1
Green chillies , slit 2-3
Garlic , chopped 1 tablespoons
Onions , sliced 2 medium
Ginger , cut into thin strips 1 inch
Yogurt 1 cup
Coriander powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves , chopped 1/4 cup
Fresh mint leaves , chopped 1/4 cup
Fresh mint sprig to garnish
Raita to serve
Papad , roasted to serve
Method
Step 1
Heat ghee in a deep non-stick pan, add cinnamon, black peppercorns, bay leaf, green chillies and garlic, mix and sauté till fragrant.
Step 2
Add onions and ginger, mix well, cover and cook till golden brown.
Step 3
Add chicken pieces and mix well. Add green chutney and yogurt, mix well, cover and cook for 5-10 minutes.
Step 4
Add coriander powder, turmeric powder, garam masala powder and salt, mix and cook for 1 minute.
Step 5
Add coriander leaves, mint leaves and rice and mix well. Adjust salt and 3 cups water, mix, cover and cook till rice is fully done.
Step 6
Transfer into a serving bowl, garnish with a mint sprig and serve hot with raita and roasted papad.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
