Aromatic Green Chili Chicken Rice - Hari Mirchon Wala Chicken Pulao - Fusion With MK

 

If you’re looking for a flavorful, mildly spicy yet aromatic rice dish, Hari Mirchon Wala Chicken Pulao is a perfect choice. This recipe uses fresh green chilies for a unique flavor, balanced with fragrant whole spices, and tender chicken for a wholesome meal. Ideal for family dinners, special gatherings, or as a festive dish for Ramadan & Iftar.



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Ingredients


For soaking rice:


2 cups Basmati rice (soaked for 20–30 minutes)



Whole spices:


½ tsp cumin seeds


2 cloves


4–5 black peppercorns


1 bay leaf (tez patta)


1 star anise (badiyan)


2–3 green cardamoms


1 cinnamon stick


1 tsp crushed fennel seeds (saunf)


1 tsp crushed coriander seeds



Other ingredients:


3–4 tbsp cooking oil


1 large onion, sliced


1 tsp ginger-garlic paste


500g chicken (or any meat of choice)


3 thick green chilies + 3 thin green chilies (chopped or made into paste)


Salt to taste


1 tsp cumin-coriander powder


½ tsp black pepper powder


Fresh ginger slices (for garnish)


Whole red chilies (for garnish)


2 tbsp oil (for finishing & shine)




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Instructions


1. Prepare the rice:


Wash and soak 2 cups of Basmati rice for about 20–30 minutes.




2. Cook the spices:


Heat 3–4 tbsp oil in a deep cooking pot.


Add all the whole spices: cumin seeds, cloves, black peppercorns, bay leaf, star anise, cardamoms, cinnamon stick, crushed fennel seeds, and crushed coriander seeds. Sauté for a few seconds until fragrant.




3. Add onions & chicken:


Add the sliced onions and cook until light golden.


Mix in the ginger-garlic paste and stir for a minute.


Add chicken pieces and the chopped/paste green chilies.


Fry the chicken, adding water in small intervals to ensure it cooks evenly and absorbs the flavors.




4. Season & cook:


Add salt, cumin-coriander powder, and black pepper powder.


Cover and cook for 5–8 minutes until the chicken is tender.




5. Add rice:


Drain the soaked rice and add it to the pot. Fry gently for 1 minute.


Pour in enough water to cook the rice (usually 1½ to 2 cups, depending on rice quality).




6. Final touch:


Bring the mixture to a boil, then add sliced fresh ginger and whole red chilies on top.


Reduce heat, cover, and cook on dum until rice is fluffy and fully cooked.


Drizzle 2 tbsp oil on top for a glossy, commercial-style finish.






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Serving suggestion:


Serve hot with raita, salad, and fresh lemon slices for the perfect hearty meal.



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Estimated Nutrition per Serving


Nutrient Amount (approx.)


Calories 320–350 kcal

Protein 17–20 g

Carbohydrates 40–45 g

Fat 10–12 g

Fiber 2–3 g

Sodium 550–600 mg

Sugars 2–3 g




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Notes:


The oil quantity, chicken fat content, and type of rice can slightly affect the total calories. If you use less oil, both fat and calorie levels will decrease. This pulao is a good source of protein and complex carbohydrates, making it an energy-boosting meal for Ramadan.

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