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@CHEFMASAROOR
A flavorful and spicy Pachi Mirchi Chicken Pulao, a traditional Indian rice dish made with chicken, green chilies, and aromatic spices, cooked in a pressure cooker for convenience.
Total Time
45 mins
Servings
4
Calories
670
Difficulty
medium
for frying green chilies and garlic
for making paste
optional
for pressure cooker
small pieces
sliced
for cooking with chicken
chopped
chopped, for cooking with chicken
prepared from earlier step
as per taste
soaked
for garnish
for garnish
Heat 2 tablespoons of oil in a wok or kadai.
Add 4 green cardamom and 4 cloves to the hot oil and fry until aromatic.
Add 18 garlic cloves and fry until they turn golden brown.
Add 20 green chilies and stir well until their raw smell disappears.
Add 1 pinch of turmeric powder and mix thoroughly.
Add 0.5 bunch of fresh coriander and stir-fry.
Optionally, add 60 grams of spinach and stir until it wilts.
Transfer the fried ingredients to a bowl and blend them into a smooth paste.
In a pressure cooker, add 2 tablespoons of oil and 1 tablespoon of ghee.
Add 4 cardamom, 4 cloves, 1 stone flower, 2 cinnamon pieces, 1 mace, 1 star anise, and 1 teaspoon of shah jeera. Fry until fragrant.
Add 1 sliced medium onion and fry until it becomes translucent.
Add 3 green chilies and stir.
Add 400 grams of chicken curry cut pieces and stir well.
Add 1 tablespoon of ginger garlic paste and mix thoroughly with the chicken.
Add 1 tablespoon of chopped mint and 1 tablespoon of chopped coriander to the chicken mixture.
Add 2 tablespoons of the previously prepared Pachi Mirchi paste and mix everything together until the chicken is coated.
Pour in 0.5 cup of yogurt and stir to combine with the chicken and paste.
Season with 1 teaspoon of salt, 1 teaspoon of coriander powder, 0.5 teaspoon of garam masala powder, and 1 teaspoon of kasoori methi. Mix well.
Add 1.5 cups of soaked basmati rice to the cooker and gently stir to combine with the chicken mixture.
Pour in 2 cups of water and bring the mixture to a boil.
Close the pressure cooker lid and cook for 3 to 4 whistles.
Once cooked, open the lid and gently fluff the Pachi Mirchi Chicken Pulao.
Serve the Pulao in a bowl.
Garnish with 1 tablespoon of chopped fresh coriander, 1 tablespoon of brown onion, and 1 tablespoon of fried cashews.
Per serving (4 servings)
Calories
670
Daily Value
34%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
for frying green chilies and garlic
for making paste
optional
for pressure cooker
small pieces
sliced
for cooking with chicken
chopped
chopped, for cooking with chicken
prepared from earlier step
as per taste
soaked
for garnish
for garnish
Heat 2 tablespoons of oil in a wok or kadai.
Add 4 green cardamom and 4 cloves to the hot oil and fry until aromatic.
Add 18 garlic cloves and fry until they turn golden brown.
Add 20 green chilies and stir well until their raw smell disappears.
Add 1 pinch of turmeric powder and mix thoroughly.
Add 0.5 bunch of fresh coriander and stir-fry.
Optionally, add 60 grams of spinach and stir until it wilts.
Transfer the fried ingredients to a bowl and blend them into a smooth paste.
In a pressure cooker, add 2 tablespoons of oil and 1 tablespoon of ghee.
Add 4 cardamom, 4 cloves, 1 stone flower, 2 cinnamon pieces, 1 mace, 1 star anise, and 1 teaspoon of shah jeera. Fry until fragrant.
Add 1 sliced medium onion and fry until it becomes translucent.
Add 3 green chilies and stir.
Add 400 grams of chicken curry cut pieces and stir well.
Add 1 tablespoon of ginger garlic paste and mix thoroughly with the chicken.
Add 1 tablespoon of chopped mint and 1 tablespoon of chopped coriander to the chicken mixture.
Add 2 tablespoons of the previously prepared Pachi Mirchi paste and mix everything together until the chicken is coated.
Pour in 0.5 cup of yogurt and stir to combine with the chicken and paste.
Season with 1 teaspoon of salt, 1 teaspoon of coriander powder, 0.5 teaspoon of garam masala powder, and 1 teaspoon of kasoori methi. Mix well.
Add 1.5 cups of soaked basmati rice to the cooker and gently stir to combine with the chicken mixture.
Pour in 2 cups of water and bring the mixture to a boil.
Close the pressure cooker lid and cook for 3 to 4 whistles.
Once cooked, open the lid and gently fluff the Pachi Mirchi Chicken Pulao.
Serve the Pulao in a bowl.
Garnish with 1 tablespoon of chopped fresh coriander, 1 tablespoon of brown onion, and 1 tablespoon of fried cashews.
Per serving (4 servings)
Calories
670
Daily Value
34%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.