Chicken Green Pulao
This Chicken Green Pulao is not just a tasty meal; it’s packed with nutrients that support your immune system, help with digestion, and give you a healthy dose of iron. It’s an all-in-one nutritious meal that can easily become a part of your regular diet!

1 bowl
For 4 people
Difficulty
Taste
Spicy
Health Benefits
High in Protein: The chicken and rice combination provides a good amount of protein, supporting muscle growth and repair.
Rich in Iron: Spinach and coriander are rich in iron, which helps improve circulation and prevent anemia.
Boosts Immunity: The presence of mint and ginger-garlic helps in strengthening the immune system.
Supports Digestion: The fiber content in rice and spinach aids in digestion and keeps your gut healthy.
Anti-inflammatory: The spices used, including turmeric, cinnamon, and cloves, have anti-inflammatory properties that support overall health.
350 kcal
in 245g
Protein:
22g
Fats:
12g
Carbs:
40g
Cholesterol:
45mg
Sodium, Na:
200mg
Potassium, K:
400mg
This Chicken Green Pulao is a vibrant and flavorful one-pot meal that combines the goodness of spinach, mint, coriander, and aromatic spices. Not only does it taste delicious, but it's packed with nutrients that can give you a healthy boost. Whether you're looking for a light meal or something to impress your guests, this Chicken Green Pulao will satisfy all your cravings!
Ingredients
4
1 cup Coriander leaves
half cup Mint leaves
200 grams Spinach
1 piece Star anise
1 inch Cinnamon Stick
5 pieces Green chillies
2 tbsp Oil
1 piece Bay leaf
2 pieces Green cardamom
1 piece Black cardamom
4 pieces Black Peppercorns
4 pieces Cloves
1 piece Javetri
1 piece Onion
1 tablespoon Ginger garlic paste
250 grams Boneless Chicken Breast
1 cup Basmati Rice
half teaspoon Turmeric powder
1 tablespoon Coriander powder
half teaspoon Garam masala
Salt as per taste
2 cups Water
Tips
Replace chicken with tofu or paneer for a vegetarian version of this dish.
Adjust the green chillies according to your spice tolerance.
Directions
In a mixer grinder, combine coriander, mint, blanched spinach, star anise, cinnamon, green chillies, and a little water to make a smooth masala paste. Set aside.
In a pressure cooker, heat oil. Add the bay leaf, green cardamom, black cardamom, black peppercorns, cloves, and javetri. Sauté for a few seconds until aromatic.
Add the thinly sliced onion and sauté until golden brown. Add the ginger-garlic paste and cook for another minute until fragrant.
Stir in the prepared masala paste and cook for 2-3 minutes until the oil separates from the masala.
Add the chicken pieces and sauté until they turn white and cook slightly.
Add the soaked rice, turmeric powder, coriander powder, garam masala, and salt. Mix well to combine.
Pour in the water, mix, and cover the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 2 more whistles.
Once done, open the cooker and fluff the rice gently. Serve hot with raita.
Notes
People who are allergic to any of the ingredients, particularly mint or coriander, should avoid this recipe.
Those with a sensitivity to spices, especially green chillies or garam masala, may need to adjust the spice levels.
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