June 5, 2014

Hara masala murgh pilaf/Coriander mint chicken pulav/Healthy chicken pulav with fresh mint and cilantro leaves/kottimeera pudina chicken pulav/Indian Non vegetarian one pot meals/Mahas own recipes/Step by step pictures/Arroz e frango cozido com folhas de coentro hortelã


Green is my most favorite color...I prefer to use cilantro and mint leaves frequently in cooking and this recipe also folded with this two fresh aromatic herbs...It is a chicken pulav which made with fresh green paste and rice...It was a recipe which I created on my own idea by using flavorful cilantro and mint  leaves.But you can try it with spinach too...Along with veggies cilantro and mint leaves are must in my list always.So,using those remained last 2 bunches I prepared this delicious pulav which is a one pot meals..More than the white rice and curry,I prefer this kind of one pot meals allot which are very easy to make and saves time...Oftenly I use small size drum sticks to cook,but this time DH encouraged to buy big size drum sticks to make biriyani...According to my taste,I tried this and if you are a non vegetarian lover,must try this for a change....


HEALTH BENEFITS OF MINT:

Allergies: Mint plants contain an antioxidant known as rosmarinic acid, which has been studied for its effectiveness in relieving seasonal allergy symptoms. Because of rosmarinic acid's anti-inflammatory properties, rosmarinic acid has been shown to be a promising treatment.4
Common cold: Mint contains menthol, which is a natural decongestant that helps to break up phlegm and mucus. Mint can also be effective, especially when combined with tea for relieving sore throats.
Indigestion: Mint is a calming and soothing herb that has been used for thousands of years to aid with upset stomach or indigestion. Mint is thought to improve the flow of bile through the stomach, which helps to speed and ease digestion.
Irritable bowel syndrome (IBS): The use peppermint oil has been found to be an effective and safe treatment for those suffering from abdominal pain or discomfort associated with IBS.2,5
Skin: When applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions.

HEALTH BENEFITS OF CILANTRO LEAVES:

Lightens Dark Lips

Combats Hair Loss

Good for Oily Skin

 Aids in Weight Loss

 Natural Deodorant

Heavy Metal Detoxifier


Digestive Aid


Facilitates Peaceful Sleep

Lowers Blood Sugar

Treats Anxiety


Beneficial for cardiovascular health


HEALTH BENEFITS OF CHICKEN

Build Muscles
Increases Appetite
Keeps Bones Healthy
Improves Immunity
Heart Healthy
Helps Children Grow 
 Cuts Risk Of Arthritis
Relieves Stress
 Reduces Rick Of Heart Attack
Soothes PMS Symptoms
Spikes Testosterone Levels


CATEGORY- ONE POT MEALS/CHICKEN/MAIN COURSE
PREPARATION TIME- 15 MINUTES
COOKING TIME- 30 MINUTES


WHAT YOU NEED

Basmati rice-2 cups
chicken leg pieces/drum sticks-7-8 big size

FOR GREEN PASTE/TO GRIND/FOR MARINATION 
fresh mint leaves-1 cup loosely packed
cilantro leaves-1 cup loosely packed
green chili- 4-5 
ginger garlic paste(GGP)-1/2 tbsp
curd-1/2 cup

FOR CURRY MAKING

Oil-2 tbsp
onion-1 big
tomato-1 big
1.green cardamom pods-2 crushed coarsely
2.cinnamon stick-2 inches
3.cloves-3-4
4.bay leaf-1 big
4.black cumin-1 tsp
6.fennel seeds/sompu-1 tsp
7.coriander powder-1 tsp
8.cumin powder-1 tsp
9.red chili powder- 1 tsp (as per your taste)
10.salt
11.garam masala-1 tsp (chicken masala)
freshly chopped cilantro leaves- few

FOR GARNISHING

Ghee roasted cashews and raisins-few
onion slices
lemon wedge
cucumber slices


HOW TO COOK

Wash rice twice and soak in water for 20-30 minutes.

Take all the ingredients in a blender (which mentioned in under list TO GRIND) and blend into smooth paste.

Wash chicken and put some slits on top using a sharp knife..Marinate with prepared (above)green paste.

Keep this in fridge for 1 hour minimum or maximum 1 day.

Next heat pressure cooker with oil and saute whole spices which given in above(*from 1-6)..Fry well and add chopped onion...Cook this til onion turns soft and add chopped tomato..

Mix well and after a half minute add all spice powders (*from 7-11) one by one and combine every thing well.

Now add marinated chicken and mix...Cook in high flame for 5 minutes and add soaked rice with enough water.Pressure cook for 10-15 minutes or for 3 whistles in medium flame.

Wait until it release the air and then serve hot with lemon wedge,onion rings,rasam and raita.


EASY TO DO WITH PICS:



MAHAS NOTES

1.With last collage(above image) you may get confusion..I will explain it...After pressure cooking chicken I took out few pieces and then by adding soaked rice cooked in pan separately instead of cooking rice with whole chicken..

2.It means you can cook this like curry with mainly prepared green paste or can cook with rice like a pulav..It`s your choice.

3.Careful while pressure cooking rice..Iam not an expert about the timings of it.

Serve always hot with raita..


THANKS FOR READING..TRY IT AND SHARE YOUR RESULT :)

HAPPY BLOGGING...HAPPY COOKING....

exactly!!!

Your`s lovingly,


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