Green Masala Chicken Pulao
Chicken cut into 1 inch pieces on bone 450 grams
Basmati rice soaked1 1/2 cups
Spinach leaves cleaned 18-20
Fresh coriander leaves chopped 4 tablespoons
Fresh mint leaves 12-15
Green chillies roughly chopped 2
Ginger roughly chopped 1 inch
Garlic chopped 3 teaspoons
Salt to taste
Ghee 1 tablespoon
Cloves 3-4 Cinnamon 1 inch
Star anise 2
Black peppercorns 10-12
Green cardamoms 2
Bay leaf 1
Onions sliced 2 medium
A fresh mint sprig for garnishing
Heat sufficient water in a deep non-stick pan, add spinach leaves and little salt and let the leaves blanch for two to three minutes. Remove from heat and place the leaves in a bowl of chilled water.
Heat ghee in a non-stick pan, add cloves, cinnamon, star anise, seven to eight peppercorns, green cardamoms and bay leaf and sauté for a minute.
Add onions and sauté till golden.
Drain the spinach leaves and place in a blender jar, add coriander leaves, mint leaves, green chillies, ginger, two teaspoons garlic, remaining peppercorns and salt and blend into a fine paste.
Add remaining garlic to the pan, mix and sauté well. Add the chicken pieces, mix and sear well.
Add green paste and mix well. Add half cup of water and mix well.
Add rice and mix gently. Add three cups of water, salt and mix well. Cover and cook for ten to fifteen minutes or till the rice is fully done.
Transfer the pulao into a serving plate and serve hot garnished with mint sprig.