Chicken Pulao In Green Masala ( Junglee Pulao )

Posted By : Joanna D'souza 

Pilaf / Pulao / Pulav

Some call this version of Pulao as Junglee Pulao ,

This particular Pulao is so Versatile you can literally make this from anything that you’ve got in your refrigerator , It’s the only Pulao where you have so many option you can do it with

Sukkah Bombil

Smoked Sausages or Mixed Cold Cuts

Chorizzo Sausages

Prawns / Shrimp

Chicken

Mutton

Beef

  

Chicken Pulao is one of our favourite dish for lunch especially when we don't feel like having curry along with rice .
The fresh green masala gives this Pulao very nice flavor and lovely colour,It taste very good with Roasted or Fried Papad With  some Veg Raita And Homemade Mango Pickle And best thing is it gets ready in few minutes incase You Are Cooking It in Pressure Cooker  .

So this is perfect dish when you want something yummy which gets ready in less time.if the masala is made and kept in fridge Then it barely takes time to prepare it .

Ingredients :

1 kg  chicken pieces cut Into medium size pieces

500 gms  fine basmati rice  washed cleaned & soaked in water for atleast ½ hour to 1 hour 

You need 2 Type of Masala     Cut Masala & Ground Masala

 Cut And Other Masala :

3 finely sliced  Onion

3 Finely sliced Tomatoes

1 Big size Peeled Potato cut into small quarters or cubes ( Deep Fried or Raw optional  )

Tej pata 3 to 4 pieces

1 Maggie cube  diluted in 1 large bowl of Hot water

Required amount of Ghee around  3 tablespoon 

Salt to taste

Lemon cut in halves 

A Small Bunch of Fresh  chopped green coriander leaves for garnish

1 large size Crispy  Deep  Fried  Onion coated with some Maida  ready for garnish ( deep fried caramalised brown onion  for garnish )  ( very very important )

1 Teaspoon Garam Masala powder

4 tablespoon of  Ghee or sufficient quantity of Oil 

Salt to taste

Ground Green Masala  : 

Grind this below ingredients to fine paste  ( Pls Note if you don’t like your whole garam masala ground to fine paste you can simply saute the whole garam masala choice is yours , The results are great both the ways to ground or not to ground  )  

1 inch piece  chopped ginger 

1 pod  chopped peeled garlic cloves 

6 to 7 green chillies

Handful Of fresh green coriander leaves kotmir

10 leafs of Mint leaves 

1 Tablespoon turmeric powder

1 Tablespoon Cumin Jeera seeds

2 stick of cinnamom

6 cardomoms

8  pieces of cloves

½ Tablespoon whole black peppercorns

1 juice of Lemon

1 ½ teaspoon  Salt

2 to 3 tablespoon Oil

( If you don’t like whole garam masala simply add powdered garam masala  1 tablespoon full to it ) In a Mixie grind all this to a Smooth fine paste .adding very little water

Method Of Preparation : 

Wash basmati rice 3 times gently under cold water , then Soak in water for about ½ to 1 hour 

Deep fry 1 whole finely sliced onion coated with some Maida until crispy caramalised  dark  brown  remove and set aside to garnish

Prepare the green masala by grinding these following ingredients into a mixer with very little water Grind the green chillies , green coriander leaves , ginger , garlic along with cumin seeds , cinnamom , cloves , cardamom , whole black pepper and turmeric powder to fine thick paste , remove and keep aside

Then take a mixing vessel place your chicken and pour the ground green masala and allow it to marinate in it for some time

Heat the vessel on a medium heat

Add some oil or ghee and  saute  Bayleafs for about 1 minute

Immediately add the chopped onions and fry them until rich golden brown

Then add the chopped tomatoes fry them too until soft and pulpy

Then add the marinated chicken in ground green masala  fry well

Stir gently cook on high heat , once the chicken catches up the green masala

Then add the diced raw potatoes cook them in this green sauce for a while

Next Add the washed soaked basmati rice and add the Hot Water ¾  inch to the level of rice just enough to submerge the rice

Add once again required amount of Salt and allow to come up to full  boil 

Simmer the pulao rice uncovered until most of the broth is absorbed and the level of the broth is the same as the rice and you can see little dimples forming on the surface almost dry

Remove from the heat and fluff up the rice with large spatula

Moving your Spatula only from the corners and edges of the vessel very important

Don’t Hit it from the center this will result in breaking the Rice

Sprinkle and add little bit of  Garam masala powder at this point

Garnish it with lots of chopped green coriander and caramalised deep fried onion very important

squeeze some lemon juice

Turn down the heat to very low , cover the pot with lid and aluminium foil

Set the Timer for 20  minutes and cook

The steam from the bottom must reach  the top layer of Rice once you notice steam escaping thru the closed lid 

Switch off the heat and allow to simmer for a while 

Unwrap the aluminium foil , Gently Mix using large Spatula 

Later serve this Chicken Pulao In Green Masala  with  sliced onion and lemon and preferably with Mix Vegetable Raita .