Hariyali Chicken Pulao (Chicken Rice Pilaf)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
For Hariyali Masala Paste
- 1 cup cilantro - aka coriander/dhaniya, roughly chopped (see imp Note A)
- ½ cup mint leaves - aka pudina, roughly chopped
- 6 cloves garlic - peeled
- 1 inch piece of ginger - peeled
- 3 small green chilies - I use Thai/Birds eye chilies, adjust to taste ⓘ
- 1 teaspoon whole coriander seeds - aka sabut dhaniya
- ½ teaspoon whole black peppercorns - aka sabut kali mirch
- 2 green cardamoms - aka choti elaichi
- 2 whole cloves - aka laung
For Pulao
- ½ cup cooking oil - any neutral oil
- 1 medium onion - finely chopped
- 1.5 teaspoons cumin seeds - aka safaid zeera
- 2 black cardamoms - aka bari elaichi
- 1 inch piece of cinnamom - aka dalchini
- 1 pound (500 g) bone-in chicken pieces - skinless, curry-cut
- ¼ teaspoon turmeric powder - aka haldi
- 2.5 teaspoons salt - I use regular white/table salt
- ¼ cup (60 g) plain yogurt - mix until smooth
- 1 chicken cube - aka chicken bouillon cube
- 1 small (100 g) tomato - thinly sliced, I use Roma tomatoes
- ½ inch piece of ginger - peeled and julienned (cut into fine matchsticks)
- 2.5 tablespoons lemon juice - fresh
- 6 small green chilies - whole, uncut, adjust to taste ⓘ
- 2 cups (400 g) sella/parboiled basmati rice - washed, soaked for 2 hours, then drained (Note B)
Instructions
- Add all the ingredients listed under "haryali masala paste", along with ½ cup cold water and 3 ice cubes to a blender, and process until completely smooth. Cold water and ice cubes help retain that vibrant green color and flavor of the herbs.
- Heat cooking oil in a large pot over medium heat. Add finely chopped onion and cook until it just starts to turn golden around the edges.
- Add cumin seeds, black cardamoms, cinnamon, and saute 1 minute. Add the chicken pieces. Stir and cook until they're no longer pink.
- Add the prepared "hariyali masala paste", turmeric, and salt. Stir for 2 minutes. Then mix in yogurt. Cover and cook over medium-low heat for another 8 to 12 minutes or until the chicken is almost done. Stir a few times.
- Pour in 2.5 cups of water. Crumble the chicken cube so it dissolves quickly, and add it in. Bring the liquid to a boil over medium-high heat.
- Once boiling, add sliced tomato, julienned ginger, lemon juice, and 6 whole green chilies (pull the stems out, but chilies should have no cuts or openings to avoid extra heat). Also add rice, gently stir to mix.
- Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 15 minutes. If using regular basmati instead of sella basmati, steam 10 minutes instead. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 15 minutes so it finishes cooking in residual heat.
- After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle, and enjoy.
Notes
Note A: Cilantro and Mint – When measuring the herbs, press them down tightly in the cup. It shouldn't be a loose, fluffy measurement.
Note B: Rice – Sella needs 2 hours of soaking time, but if you’re in a rush, soak it in warm, not hot, water for at least 1 hour. If using regular basmati instead of sella, soak for 30 minutes and steam for 10 instead of 15. Everything else stays the same.