This happens to be HD’s favorite rice recipe. He is normally not someone who showers a lot of praises. I have keep my eyes open to see how much he loves what I serve, with the amount that he eats! 😀 There are so many instances where he has eaten very limited and then tells, “It is good”, giving me all sorts of doubts on whether it is actually good enough. But I have cooked this puloa a few times and each time, I have seen him hog and then literally unable to breath. 😀 Maybe, he really loves it… hehe…
The best part about the pulao is the green marinade. It gives a totally lovely flavor to the chicken and the rice as a whole. Try to marinate the chicken for the longest time for maximum flavors. The challenge while making this rice is the water added. I always end up getting slightly sticky rice, even if I reduce the water. I guess that’s because you are not able to gauge the liquid already in the pan, coming from the marinade and the stock. Since I have folks at home who love overcooked rice, I usually have no problem as such, but if you like your rice to really stay out, then I suggest to reduce the water a little bit and cook on really low flame for longer to have better cooked rice and chicken. Nonetheless, all I can say is that this is really delicious. We sometimes don’t even have anything to eat at sides! 😀
If you love “green”, do check out the other hara masala recipes on the blog:
Green Mutton Masala (a personal favorite)
- 900 gm chicken, cleaned and cut into medium peices
- 1 tbsp ghee
- 1 tsp cumin seeds
- 2 cardamoms, pounded
- 3 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp peppercorns
- 1 sprig curry leaves
- 1 tsp ginger-garlic paste
- 1 onion, thinly sliced
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt and pepper to taste
- 2 cup basmati rice, washed, soaked for 30 minutes and drained
- 3¼ cup hot water
- FOR GRINDING:
- ½ bunch coriander leaves
- ⅓ bunch mint leaves
- 2 sprigs curry leaves
- 3 green chillies
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 tsp salt
- Grind all ingredients in the "for grinding" section and coat it generously on the chicken. Set aside for marinate for at least an hour. The more, the better.
- In a saucepan, heat ghee. Splutter cumin seeds and fry the whole spices briefly.
- Add the curry leaves and ginger garlic paste and saute till raw smell is gone.
- Add the onion along with a pinch of salt and saute till wilted.
- Add in the masala powders and saute for a minute.
- Add in the chicken along with all the marinate and cook on simmer for ten minutes, stirring it constantly. The chicken will start releasing its fluid,
- Add the drained rice and coat well with the masala. Stir carefully for around 5 minutes.
- Pour in the water and keep on high flame. Adjust seasoning and allow it to come to a rolling boil.
- Reduce the flame to simmer and leave undisturbed on a tight lid for around 20 minutes, or until rice is fully cooked and the chicken is tender.
- Switch off the flame and leave it that way till the time of serving. Fluff up with a fork and serve hot with a raita and pickle!