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Chicken Rice Pulao with Spinach and Cilantro

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chicken-pulao-with-spinachI made this dish today for a couple of reasons. My daughter and I are off to Seattle in a day and I needed to make a one pot, no fuss meal for everyone to enjoy. I also needed to use up some things in my fridge including green onions and cilantro. I really wanted to have a chicken and rice dish my Mom makes, but it is too labor intensive and I just didn’t have the time.  I started thinking what I could make… I then remembered a rice and pea dish my maternal Grandma made which my Mom and I cook all the time. It includes a green sauce made out of a little onion, lots of cilantro and some garlic. It is all blended together and then cooked with cumin seeds before the rice is added. I love eating the green rice! It brings back delicious childhood memories!
This dish is almost a combination of the two rice dishes. I bought thighs with bones to extract as much flavor as I could while the rice cooked. Although boneless meat is easier to handle, there are times when the flavor takes precedence over convenience! I started with browning the meat and then cooked the green sauce and cumin in the same oil. I added spinach to the green mixture. It is a clever way of incorporating a vegetable without anyone knowing. I also cooked the rice in chicken broth- another way of adding lots of flavor into the dish. Once the rice and chicken were cooked, I took the meat off the bone. It is easier to serve and I have to say, looked more appealing to the eye. I added raisins because I like them in my savory dishes! I love the contrast of sweet and savory in my mouth. The raisins are completely optional and will not take away anything from the dish…. so if you are not too keen on them, leave them out- although I would highly recommend it! Indians usually eat yogurt with most of their meals. I love a big bowl of Raita with this dish. It brings a nice cool brightness into your mouth.  Raita is a yogurt salad consisting of vegetables or fruits. It is served savory with salt, roasted cumin, mint, etc. You can go crazy with the different combinations but a simple combination is best.  I usually make my Raita with some tomatoes and cucumbers. In this case, I didn’t have a lot of fresh produce so I added salt, roasted cumin and some dried mint. It was delicious! My daughter loved the dish minus the raisins…

  • 1 pound skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup cilantro, chopped roughly
  • ½ cup frozen spinach
  • 4 green onions, chopped roughly
  • 3 garlic cloves
  • 1 shallot, chopped roughly
  • 1 tablespoon olive oil
  • ¼ cup water
  • 1 teaspoon cumin seeds
  • 2 cups chicken broth
  • 1 cup basmati rice (any other long grain rice will do)
  • 1 teaspoon salt
  • 1/3 cup golden raisins (optional)

In a heavy wide pot, heat 2 tablespoons olive oil. Sprinkle one teaspoon salt on the chicken thighs and place them in the pot. Brown each side for about 3 minutes on high heat. Take out and keep aside. In the meantime, blend cilantro, spinach, green onions, garlic, shallot, olive oil and water into a smooth paste. Add the green paste into the hot pan with the cumin seeds. Saute this mixture on medium high heat for about 15 minutes, stirring regularly (careful not to burn). Add the chicken pieces and broth and bring the mixture to a boil. Add the rice and salt. Bring to a boil and lower the heat to medium. Once holes appear on the top, lower the heat and cover. Cook for about 20 minutes till rice is done. Add the raisins on top and cover for another 5 minutes with the heat off.

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2 Comments
Leena
at

Thanks, Monica. I can’t wait to try this recipe! I will probably add roasted cashews as a garnish. Please post more one dish meals – they’re the best!

Shefali
at

Tried this last night, with brown rice because I had no white rice. Tasted great, just took about 5-8 mins longer to cook and needed a little more water. I would use white rice if I was making it for guests, I think it would taste better.

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