GREEN CHICKEN PULAO

As tasty as a Biryani (special-ocassion rice and meat or veg dish) but far simpler and quicker to prepare. Try it, you will defnitely like it!

Ingredients:

1. 1kg chicken pieces of your choice
2. 1 large bay leaf
3. A pinch of turmeric
4. 1 large bunch coriander, roots and thick stems removed (approximately 150 gms/ 0.33 lbs)
5. 1 large bunch mint, roots and thick stems removed (approximately 150 gms/ 0.33 lbs)
6. 3 tbsps vegetable/ canola/ sunflower cooking oil
7. 3 cloves
8. 3 large onions sliced thin
9. 1 tbsp garlic paste
10. 2 tsps ginger paste
11. 2 cups coconut milk (approx)
12. 2 cups Basmati rice
13. Salt to taste
14. Chopped fresh coriander to garnish
15. Lime/ lemon wedges to squeeze over Pulao and garnish

1. Wash and then grind the coriander and mint leaves together in a food processor to get a smooth paste. Add as little water as possible to do this.
2. Cook the chicken with 2 cups of water, salt to taste and a pinch of turmeric till tender. This is quickest when done in a pressure cooker.
3. When cooked, remove from the pressure cooker and keep the stock from the chicken aside.
4. Heat the oil in the pressure cooker, add the cloves and then the sliced onions. Fry onions till soft.
5. Add the ginger, garlic pastes and the mint-coriander paste. Stir and fry for 2 minutes.
6. Pour in the coconut milk and stock. The correct ratio is one cup of rice to 1 cup of stock and 1 cup of coconut milk. Bring to a boil
7. Once boiling, add salt to taste, the meat and rice.
8. Close the pressure cooker and cook on high till the first steam release (whistle). Reduce to a simmer and cook till another steam release/whistle.
9. Release steam and open pressure cooker.
10. Spoon onto plates, garnish with the chopped coriander and a squeeze of lime/lemon and serve.