Surprisingly my girls had a request for me today. They asked me to make something GREEN and YUMMY. So, I got to work and made this spicy  Haryali Chicken Pulao for our Sunday lunch. It was an instant hit with little tummies!! Happy Kiddos Happy Happy Mommy!!

Ingredients 

Olive Oil- 4 tbsp

Onion-1/4 cup thinly sliced

Salt to taste

Mint Leaves-1/4 cup

Shahi Jeera-1/2 tsp

Cinnamon-1 inch

Cloves-4

Cardamom-3

Sauf-1/2 to

Quinoa-1 cup

Brown Basmati Rice-1 cup

Boneless Chicken-1 cup cubed

(Marinate the chicken with 1/2 tsp salt and a pinch of turmeric and let it marinate for 30 minutes)

To Grind

Shallots-3

Garlic-4 pods

Ginger-1 inch

Tomato-1 small

Spinach-2 cups

Kale-1 cup

Cilantro- 1 cup

Mint leaves-1/2 cup

Fresh Coconut-1/2 cup

Garam Masala-1 tsp

Green Chilis-8

Grind everything into a very fine paste and set aside.

Method

Heat Oil and add Shahi Jeera, cinnamon, cloves, cardamom & sauf and let it turn golden brown. Now, add mint leaves and sliced onions and fry till the onions turn brown. Add the marinated chicken pieces and fry till the chicken turns white and then add the ground masala to it and fry for 7 mins. Now, add the rinsed rice and quinoa and mix well. Add 3 cups of hot water to it and bring everything to a boil and add green peas. Now check for the seasoning and adjust if needed. Close the lid and (make sure the steam does not escape) let it cook on medium flame for 10 mins and then on low flame for 10 mins and turn off heat. Let it sit on the stove covered for at least 10 mins before opening the lid.

Garnish with cilantro and I love to serve it with a dash of fresh lime juice and a side of sliced tomatoes.