Name: Goan Cafreal Chicken Pulao
Prep time: 120 min
Cook time: 30 min
Total time: 270 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, soaked for 20 mins; 200 g Boneless Chicken, cut into chunks; 1 cup Coriander Leaves, tightly packed with stems; ¼ cup Mint Leaves, fresh; 4 Green Chili Pepper, provides the sharp heat; 6 clove Garlic, peeled; 1 inch Ginger, roughly chopped; 1 inch Cinnamon Sticks, whole stick; 4 Cloves, whole; 1 tbsp Tamarind Extract, adds the essential tang; 2 tbsp Cooking Oil, for pan roasting; 1 tsp Salt, to taste

4 hr 30 mintotal

2 hr 30 min hands-on2 hr hands-off

Prep 2 hr · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a blender, combine the fresh coriander (with tender stems), mint, green chillies, garlic, ginger, cinnamon, cloves, tamarind extract, and salt. Grind into a smooth, vibrant green Cafreal paste using a splash of water.
Thoroughly coat the chicken chunks with three-quarters of this green paste and let it marinate as per the pre-prep instructions. Save the rest of the paste for the rice.
Heat the oil in a wide pot. Add the marinated chicken and sear it hard on medium-high heat until the green coating fries, darkens a little and clings to the meat.
Once the chicken is mostly cooked, add the remaining reserved green paste into the pot. Sauté for another minute to wake up the raw flavors.
Drain the soaked basmati rice and tip it into the pot. Stir gently, allowing the rice grains to absorb the vivid green color and the aromatic oils.
Pour in the required amount of hot water to cook the rice. Bring everything to a rolling boil, adjust seasoning if necessary.
Cover with a tight lid, reduce the heat to the lowest setting, and simmer for 12-15 minutes until the rice is perfectly cooked and has absorbed all the tangy, herbaceous moisture.
12–15 min
Turn off the flame. Let the Pulao rest for 5 minutes before gently tossing it. The dish should look incredibly vibrant and smell intensely of fresh herbs.
5 min

How to tell it's done

A striking, deeply green-tinted rice dish bursting with herbal freshness, featuring pan-roasted chicken bites enveloped in a thick, tangy, spicy crust.

Getting it right

Tip

Using the tender stems of the coriander, not just the leaves, is crucial for an authentic Cafreal paste—they hold maximum flavor and natural oils.

What to serve it with

Enjoy hot with a side of simple Goan cabbage foogath and potato wedges. A squeeze of fresh lemon right before eating elevates the herbaceous tang.

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Ingredients