Miss Alone
Prime VIP
Ingredients
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
Method
Step 1
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.
Step 2
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.
Step 3
Add onions and sauté till golden.
Step 4
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.
Step 5
Add remaining garlic to the pan, mix and sauté well. Add the chicken pieces, mix and sear well.
Step 6
Add green paste and mix well. Add half cup of water and mix well.
Step 7
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.
Step 8
Transfer the pulao into a serving plate and serve hot garnished with mint sprig.
