Kumy’s Mom, Shamim taught me this recipe and we love it with fresh, plain yoghurt. The name is a kind of a joke, since the rice gets a green “Martian” color from the cilantro and jalapenos. Mummy is a wonderful cook and has been the most loving person – a real blessing in my life.
4 cups rice – 95% cooked. (Just pull a piece of rice out and if it still has a tiny bit of hardness in the center it should be fine)
2 lbs. chicken cut into bite-sizes (I like to use a combo of boneless skinless breast and thighs.)
1 1/2 tsp crushed garlic
1/2 tsp crushed ginger
1 1/2 cups water
Bring to the boil in a large pot and let simmer until chicken is cooked through.
1 lb. fresh cilantro (yes, I know that’s a lot)
1 tsp salt
50 gms of jalapeno peppers, deseeded and cut into chunks (about 1 large or 1 1/2 smaller peppers)
Buzz the cilantro, salt and jalapeno peppers in a blender or food processor with 1 cup of the broth from the boiling chicken.
1 Tbsp Oil
Heat oil in a frying pan, and add the cilantro mix. Saute for a few minutes, stirring constantly. Add to the chicken mix and blend gently, then add the rice and stir gently again. Cover and cook on low heat for 15 minutes. Serve with fresh plain yogurt.