Anglo-Indians (Europeans such as Portuguese or Brits) favor GREEN CHICKEN PULAO:
It's really good, I have a really good friend and her mother makes this dish for Xmas:
1kg chicken pieces of your choice
1 large bay leaf
A pinch of turmeric
1 large bunch coriander roots and thick stems removed
1 large bunch mint roots and thick stems removed
3 tbsps vegetable/ canola/ sunflower cooking oil
3 large onions sliced thin
1 tbsp garlic paste
2 tsps ginger paste
2 cups coconut milk (approx)
2 cups Basmati rice
Salt to taste
Chopped fresh coriander to garnish
Lime/ lemon wedges to squeeze over Pulao and garnish
Wash and then grind the coriander and mint leaves together in a food processor to get a smooth paste. Add as little water as possible to do this.
Cook the chicken with 2 cups of water, salt to taste and a pinch of turmeric till tender. This is quickest when done in a pressure cooker. When cooked, remove from the pressure cooker and keep the stock from the chicken aside.
Otherwise simmer on the stovetop, until chicken is tender and juicy.
Heat the oil in the pressure cooker/pot, add the cloves and then the sliced onions. Fry onions till soft. Add the ginger, garlic pastes and the mint-coriander paste. Stir and fry for 2 minutes. Pour in the coconut milk and stock. The correct ratio is one cup of rice to 1 cup of stock and 1 cup of coconut milk. Bring to a boil. Once boiling, add salt to taste, the meat and rice.
Close the pressure cooker and cook on high till the first steam release (whistle). Reduce to a simmer and cook till another steam release/whistle. Release steam and open pressure cooker. Otherwise simmer on the stovetop until the rice has absorbed all the liquid and is cooked.
Spoon onto plates, garnish with some chopped coriander leaves and a squeeze of lime/lemon and serve.