Description
Easy Chicken Pulao that tastes almost like Bangalore’s famous Donne Biryani. Made in green masala, this is spicy, aromatic and satisfying!
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Ingredients
Rice
2CupsJeera Sambar Rice, or any short grain rice (see note 1)
2CupsWater
Chicken Marinade
500GramsChicken, bone in, skinless, cut into 1.5 inch pieces (see note 2)
½CupCurd
½TablespoonGinger Garlic Paste
½TeaspoonTurmeric Powder
½TeaspoonSalt
Wet Masala
1TablespoonOil
15ClovesGarlic
2InchGinger, cut into chunks
3Onion, cut into chunks
6Green Chillies, slit lengthwise (see note 3)
½cupfresh grated Coconut, thaw if using frozen
1CupCoriander, leaves and stem, loosely packed
1CupMint Leaves, loosely packed
Biryani Masala
2TablespoonsGhee + 1 tsp Ghee, divided
2TablespoonsOil
4podsCardamom
4Cloves
1InchCinnamon stick
12Whole Black Peppercorn
1Bay Leaf
½TeaspoonTurmeric Powder
1TablespoonCoriander Powder
2Tomatoes , cubed into half inch pieces
¼CupTomato Puree
1TeaspoonSalt
1sprig Curry leaves
Instructions
Rice
Rinse the rice three times and soak it in water. Ensure the rice is fully submerged in two cups water
- Do this step and then start your prep, allowing the rice to soak while you prep everything else – about 20-30 minutes.
Chicken Marinade
- In a mixing bowl, combine washed chicken, curd, ginger garlic paste, turmeric powder and salt. Cover and allow to marinade for 30 minutes.
Wet Masala
In a kadai, heat 1 tablespoon oil on medium flame. Once hot, add ginger and garlic and lightly fry for 30 seconds. Add onion and chilli and fry for 4 – 5 minutes or until onions soften. Add coconut and fry for a minute or two. Add coriander and mint leaves and saute until soft, about a minute.
Remove from heat and allow to cool. Once cool, grind to a slightly coarse paste. Keep aside.
Biryani Masala
- Heat oil and ghee over medium heat in a pressure cooker. Once it becomes hot, add cardamom, cloves, cinnamon, bay leaf, peppercorn and fry for 30 seconds to a minute.
- When it becomes aromatic, add the ground wet masala and saute till the oil separates, about 5 – 7 minutes. Add turmeric powder and coriander powder and fry for 2 minutes.
- Add tomato puree and marinated chicken and saute for 2-3 minutes on a medium high flame. Add cubed tomatoes and mix.
Add all the rice along with water and salt and mix to combine. Sprinkle a few curry leaves and a teaspoon of ghee on top.
Stovetop
- Bring the mixture to a quick boil and then reduce the flame, and cover and cook for 20 minutes. Rest covered for 10 minutes before serving.
Pressure Cook
- Cover the pressure cooker lid and seal with the whistle. Cook on high for 10 – 12 minutes or 2 whistles. Turn off the heat and allow it to rest for 10 minutes before serving.
Instant Pot
- If using the Instant Pot or an electric pressure cooker, cook the chicken under pressure for 4 minutes. Quick release, mix the chicken once, then add rice and water (making sure the rice is submerged completely under water) and pressure cook again for 5 minutes. Quick release and open immediately.
