Name: Hariyali Chicken Pulao
Prep time: 25 min
Cook time: 25 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked for 30 minutes; 200 g Boneless Chicken, cut into medium bite-sized pieces; 1 cup Coriander Leaves, packed, for green paste; ½ cup Mint Leaves, packed, for green paste; 4 Green Chili Pepper, adjust to taste, for green paste; 1 tbsp Ginger-Garlic Paste, divided; 3 tbsp Indian-Style Yogurt, thick; 1 large Onion, thinly sliced; 3 tbsp Ghee, adds richness; 1 tsp Garam Masala, aromatic blend; 1½ tsp Salt, divided; 250 ml Water, adjust based on rice quality

1 hr 20 mintotal

50 min hands-on30 min hands-off

Prep 25 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Make the Green Paste: Blend the fresh coriander, mint leaves, green chilies, half of the ginger garlic paste, and curd in a mixer into a smooth, vibrant green paste. Do not add extra water.
Marinate the Chicken: Coat the boneless chicken pieces thoroughly with the prepared green paste and a little salt. Let it rest while you prepare the base.
Heat ghee in a heavy-bottomed pot or cooker. Add the sliced onions and fry on medium heat until they turn a beautiful golden brown.
Add the remaining ginger garlic paste and sauté for 1 minute until fragrant.
1 min
Add the chicken with all its marinade. Fry hard on medium-high heat for 5-7 minutes, until the chicken turns opaque and the oil begins to separate.
5–7 min
Add the garam masala and the soaked, drained basmati rice. Gently fold the rice into the chicken masala for 1 minute so the grains are coated with ghee.
1 min
Pour in the water, check for salt (the water should taste slightly salty), and bring to a rapid boil.
Once the water level sits just above the rice, cover the pot with a tight lid, lower the flame to a minimum, and cook for 12 minutes.
12 min
Turn off the heat and let the pulao rest undisturbed for 10 minutes before fluffing gently to serve.
10 min

How to tell it's done

Succulent chicken chunks nested within long, perfectly cooked green-tinted rice grains.

Nutrition

Per serving, from 2 servings.

635kcal

Where the calories come from

Protein30.9 g20%
Carbohydrate73.1 g47%
Fat23.4 g33%

Saturated fat: 12.8 g
Fibre: 4.3 g
Sodium: 1823 mg
Calcium: 144 mg
Iron: 4.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Sautéing the marinated chicken well before adding water is crucial. It cooks out the raw smell of the greens and ensures a deep, rich flavor rather than a boiled taste.

What to serve it with

A visually stunning one-pot meal. Serve hot with a cooling Onion Tomato Raita and lemon wedges.

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