Chicken Chutni Pulav

Chicken Chutni Pulav – A Fusion of Flavor

Servings: 8 People

Ingredients

• For Chicken Marinade:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste

• For Chutni:

  • 1 cup fresh coriander leaves
  • 1/2 cup mint leaves
  • 3-4 green chilies
  • 1 tablespoon lemon juice
  • Salt to taste

• For Pulav:

  • 3 cups basmati rice, soaked for 30 minutes
  • 2 large onions, thinly sliced
  • 3-4 green chilies
  • 1 cinnamon stick
  • 4-5 cardamom pods
  • 5-6 cloves
  • 2-3 bay leaves
  • 4 tablespoons oil or ghee
  • 1 tablespoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. Marinate the Chicken: Mix yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Add chicken pieces to the mixture and marinate for at least 1 hour.

2. Prepare the Chutni: In a blender, combine coriander, mint, green chilies, lemon juice, and salt. Blend until smooth. Set aside.

3. Cook the Chicken: Heat oil in a pan, add marinated chicken, and cook until tender and golden. Set aside.

4. Cook the Rice: In a large pot, heat oil or ghee. Add sliced onions, cinnamon, cardamom, cloves, and bay leaves. Fry until onions are golden brown. Add soaked rice, salt, and garam masala. Stir gently, then add water (2 cups of water for every 1 cup of rice). Cook until rice is fluffy and tender.

5. Layer the Pulav: In the same pot, layer half of the cooked rice, spread the chutni over it, and then add the cooked chicken. Add the remaining rice on top. Cover and simmer on low heat for 10 minutes.

6. Serve: Garnish with fresh coriander leaves and serve hot with a side of raita or salad.