Chicken Pulao With Lemon And Onion Food
CHICKEN PULAO (MURGH PULAO)
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
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.
CHICKEN PULAO
Make and share this Chicken Pulao recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
- Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
- Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
- Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
- Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
- Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.
Nutrition Facts : Calories 672.8, Fat 12.4, SaturatedFat 2.4, Cholesterol 106.2, Sodium 115.5, Carbohydrate 89.8, Fiber 3.8, Sugar 5.2, Protein 47.2
CHICKEN PULAO WITH LEMON AND ONION
From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.
Provided by FLKeysJen
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the rice and double the quantity of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve.
- Meanwhile, heat the oil in a wok. Fry the onion. When translucent, remove half of the slices and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately.
- Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds.
- Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink.
- Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through.
- Remove from the heat, add the lemon juice and season with salt.
- Gently stir in the cooked rice.
- Sprinkle the golden fried onions on top and serve hot.
Nutrition Facts : Calories 459.2, Fat 15.6, SaturatedFat 3.2, Cholesterol 45.4, Sodium 62.4, Carbohydrate 58.3, Fiber 3.4, Sugar 2.4, Protein 20.9
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