Cilantro Chicken Pulav:

Kozhi Malli Saadham. Kothamalli-Kozhi Saadham. Kothamir-Kodi Annam. Coriander Biriyani. Coriander Chicken Biriyani.

Ingredients:

Short grained rice 1 cup (seeraga samba)/ basmathi(long grained)
Chicken 4 pieces (breasts and thighs)
Coriander leaves alone without stem 4 -6 cups
Ghee/butter 1 cup
Green chilies 6 (made into paste)
Ginger 3 inches (made into paste)
Garlic 5-6 cloves (made into paste)
Onion 1 chopped
Tomato 1 chopped
Salt
Cinnamon sticks 2
Cloves 3
Bay leaves 2-3

Method:

In a wide pressure cooker, heat ghee.

Once the oil is smoky hot….add cinnamon sticks, cloves and bay leaves to it.

Then followed by onions, green chili paste, ginger and garlic paste. Fry them till their raw smell is gone.

Now add tomato and fry till it looses its water content.

Add chicken pieces. Fryt ill they turn to opaque. Then cover and cook till it is tender. Do not add any water.

Now add rice and salt too. Let the rice get well coated with ghee.

In a blender add coriander leaves and water……make a green juice out of it.( if 1 cup of rice is used make 2 cups of green juice. Its the perfect ratio for cooking rice.)

Add this green juice to rice and pressure cook them till 2-3 whistles.

Serve this green rice along with onion raita or simply with curd.