Inspired by the Donne Biryani and made with green masala, this Chicken Pulao Recipe will become a favourite! Spicy, aromatic, this is no regular pulao.
2CupsJeera Sambar Riceor any short grain rice (see note 1)
2CupsWater
Chicken Marinade
500GramsChickenbone in, skinless, cut into 1.5 inch pieces (see note 2)
½CupCurd
½TablespoonGinger Garlic Paste
½TeaspoonTurmeric Powder
½TeaspoonSalt
Wet Masala
1TablespoonOil
15ClovesGarlic
2InchGingercut into chunks
3Onioncut into chunks
6Green Chilliesslit lengthwise (see note 3)
½cupfresh grated Coconutthaw if using frozen
1CupCorianderleaves and stem, loosely packed
1CupMint Leavesloosely packed
Biryani Masala
2TablespoonsGhee + 1 teaspoon Gheedivided
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.
Video
Notes
Rice: Jeera Samba Rice is a variety of short grained rice that's almost the size of jeera (cumin seeds). You can substitute this with any other variety of short grain rice. Since this rice is so small in size, do not soak it for more than 30 minutes.
Chicken: I highly recommend bone in, skinless chicken for this recipe because of the cooking time. Cuts like chicken breast will dry out. If you prefer using boneless chicken, use chicken thighs
Chillies: We've used 6 green chillies here. You can go up to 12 for an extra spicy chicken pulao, or go down to 2 for a mild version.