Pathani Pulao


  • 1 chicken, cut into small pieces
  • 4 tsp Oil
  • 8 oz. (225g) onions, minced
  • 1 large piece ginger, grated
  • 4 cloves garlic, crushed
  • 4 cardamom pods
  • 2 cinnamon sticks
  • 8 cloves
  • 1 small bunch spinach, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fenugreek (methi) leaves
  • Ground masala (consisting of 4 green chillies, 1 clove garlic, ½ piece ginger, 1 tsp turmeric powder, 1 tsp cumin seed, 2 tsp coriander all ground together)
  • 150 ml yoghurt
  • 1 potato, boiled and diced
  • Salt and pepper
  • 225g basmati rice, washed and soaked
  • 150 ml milk
  • 2 hard boiled eggs, sliced


  1. Cut the chicken into small pieces and boil in salted water until cooked. Then set it aside.
  2. Heat the oil and fry the onions, ginger, garlic, cardamoms, cinnamon sticks and cloves until brown.
  3. Then add chopped spinach, dill, mint, and fenugreek and ground masala.
  4. Fry until the excess liquid evaporates and the mixture becomes dry.
  5. Stir in the yoghurt, chicken and potatoes and cook for a few minutes. Season with salt
  6. Cook the rice in 1 pint boiling water until almost cooked. Drain in a sieve and spread the rice over the chicken and masala.
  7. Pour the milk over the rice and cover with damp muslin cloth and a tight lid.
  8. Place in a low oven 170 C/325 F Gas 3 for about 30 minutes.
  9. Serve garnished with hard boiled eggs.


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