Chicken Pulao Murgh Pulao Food

CHICKEN PULAO (MURGH PULAO)

Chicken Pulao (Murgh Pulao) image

Make and share this Chicken Pulao (Murgh Pulao) recipe from Food.com.

Provided by philip dreger

Categories Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces boneless chicken breasts, cut into chunks
2 teaspoons ginger-garlic paste
1 teaspoon garam masala
2 bay leaves
onion salt, to taste
2 tablespoons sunflower oil
1 1/4 cups basmati rice, washed and drained
3 tablespoons mixed nuts, and
raisins

Steps:

Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
Heat the oil and add rice, stir until it changes color.
Pour the chicken and stock mix into the rice.
Cover and cook until the chicken and rice are done, 15 to 20 minutes.
Serve sprinkled with the nuts and raisins.

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

Murgh Pulao (Indian Chicken With Basmati Rice) image

Make and share this Murgh Pulao (Indian Chicken With Basmati Rice) recipe from Food.com.

Provided by noway

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs boneless chicken
1 1/2 cups uncooked basmati rice, soaked
1 teaspoon cayenne pepper (to taste)
salt, to taste
2 tablespoons ginger paste
2 tablespoons garlic paste
4 tablespoons oil
1 teaspoon cumin seed
6 -8 cloves
6 -8 green cardamoms
2 bay leaves
2 inches cinnamon sticks
2 medium onions, sliced
3 medium tomatoes, chopped
1/2 cup yogurt
3 cups chicken stock
fresh cilantro, a few sprigs

Steps:

Cut chicken into 1 inch pieces and place in a bowl.
Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
Add onions and sauté until lightly browned.
Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
Add tomatoes, salt, yogurt and continue to sauté for two minutes.
Add rice, marinated chicken pieces and cilantro and mix well.
Add chicken stock (or vegetable stock) and bring it to a boil.
Cover, reduce heat and let it cook till both the chicken and rice are done.
Serve hot.

Nutrition Facts : Calories 585.5, Fat 29.9, SaturatedFat 7.2, Cholesterol 91.4, Sodium 269.3, Carbohydrate 48.6, Fiber 3.1, Sugar 6.5, Protein 29.7

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