This recipe uses a single green masala base to create two delicious dishes.
1. The Green Masala Base
Ingredients:
Ghee: 40g
Coriander Seeds: 3 tbsp
Cumin Seeds: 1 tbsp
Cashew Nuts: 2 tbsp (broken)
Green Chillies: 30 (adjust for heat)
Cilantro (Coriander): 1 bunch
Mint Leaves: 1/2 bunch
Yogurt: 150g
Preparation:
Roast coriander seeds, cumin, and cashews in ghee.
Add green chilies, cilantro, and mint. Sauté until the greens reduce in volume and darken.
Allow the mixture to cool completely.
Blend into a smooth paste using yogurt instead of water.
2. Hariyali Chicken Curry
Ingredients:
Ghee: 80g
Whole Garam Masala: 1 star anise, 1-inch cinnamon, 6 cloves, 1 tbsp Shah Jeera (caraway seeds)
Onions: 6 (sliced)
Ginger-Garlic Paste: 2 tbsp
Chicken: 1.6 kg (skinless, large pieces)
Spices: 1 tsp turmeric, 2.5 tsp salt, 1 tbsp homemade garam masala
Preparation:
Heat ghee and sauté whole spices and sliced onions until brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chicken, turmeric, salt, and homemade garam masala.
Pour in the prepared Green Masala Base.
Cover and cook on medium flame for 20 minutes (until chicken is 75% done).
3. Green Chicken Biryani (The “Dum” Process)
Ingredients:
Basmati Rice: 600g (soaked for 30 mins)
Water: 1.5 cups for every 1 cup of rice
Whole Spices: Star anise, cinnamon, cloves, Shah Jeera
Lemon Juice: 1 whole lemon (keeps rice fluffy)
Assembly:
Prepare Rice: Cook rice with whole spices, salt, and lemon juice until it is 75% done (water is mostly absorbed).
Layering: In a heavy-bottomed pot or pressure cooker, place a good portion of the 75% cooked chicken and its green gravy at the bottom.
Rice Layer: Top with the 75% cooked basmati rice and level it off.
Extra Flavor: Pour a bit more green gravy on top of the rice for moisture.
Dum: Close the lid tightly and cook on the lowest possible flame (Sim) for 20 minutes.
Finish: Fluff the rice gently. The grains should be separate and the chicken tender.
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