Hyderabad x Peru
Hyderabadi arroz con pollo
Lima's green rice and Hyderabad's hariyali dum share a pot and refuse to share the crust.
90 minTime
35 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original584kcalsame
35 gproteinsame
4 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Marinate the chicken in curd, ginger garlic paste, garam masala and 1 tsp salt for 30 minutes.
- 2Blend coriander, mint, green chilli and ají amarillo with 1/2 cup stock to a smooth green purée.
- 3Fry half the onion in the oil on medium heat for 10 minutes until deep brown and crisp. Lift out.
- 4Add the ghee to the oil in a heavy pot, add whole spices and bay leaf, then the rest of the onion. Cook 5 minutes. Add the chicken and its marinade and cook on medium high heat for 10 minutes.
- 5Stir in the green purée, peas and carrot and cook 2 minutes. Add the drained rice, the hot stock and salt and bring to a boil.
- 6Lay the red pepper strips on top, cover tightly, seal with foil and cook on the lowest heat for 20 minutes. Rest 10 minutes without opening.
- 7Check that the chicken has no pink at the bone. Fluff gently, add lemon juice and top with fried onions.
Serve it like this
Spoon the rice into a deep plate, pulling a chicken piece to the top. Lay two red pepper strips across, pile fried onions in the centre, and add a lemon wedge.
