Minty Chicken Pulav: 20-Min Recipe

Mint, fried potatoes, fragrant Maharashtrian Indrayani rice and yoghurt elevates Hitesh Harisinghani's easy recipe to something glorious.

Ingredients

• 500 gm chicken with bone
• 3 onions, sliced
• 2 tomatoes, sliced
• 1 potato, peeled, sliced
• 150 gm yoghurt

Ingredients, continued

• 400 gm Indrayani rice
• 3-4 cups water
• 5-6 garlic pods
• 2-inch piece ginger
• 4 green chillies
• Juice of ½ lime
• 1 tsp haldi or turmeric powder

Ingredients, continued

• 1 tsp brown dhania or coriander powder
• 1 tsp red chilly powder
• 2 tsp garam masala
• Handful coriander leaves
• 10-12 pudina or mint leaves
• 3-4 tej pattas or bay leaves
• 8-10 peppercorns
• 6-7 lavang or cloves
• 2 green elaichi or cardamom
• 1-inch stick dalcheeni or cinnamon stick
• 5-6 tbsp oil

Method

• Make a coarse paste of the coriander leaves, ginger, garlic, green chillies.
  Marinate the chicken with the paste, salt, yoghurt, lemon juice.

Method, continued

• Fry the sliced potato, in a frying pan, over medium heat in 2-3 tbsp oil.
  Keep aside
• In a large saucepan or a kadhai, heat the remaining oil over medium heat.
  Fry the whole spices and onions for 5 minutes

Method, continued

• Add the tomatoes
  Add the salt, turmeric powder, red chilly powder, garam masala powder.
  Mix well.
• Add the marinated chicken and mix well.

Method, continued

• Add the rice and the water.
  Mix well
• Let it cook for 10 minutes, covered, over medium heat.

Method, continued

• Place the fried potatoes on top of the pulav.
  Add in the coriander leaves, mint leaves.
• Let it cook for another 2 minutes.
• Serve hot with a vegetable raita; Serves 3-4.