Chicken Pulao With Lemon And Onion 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.

CHICKEN PULAO

Chicken Pulao image

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

Ingredients

500 g skinless chicken (cut into pieces)
4 -5 pieces garlic
1 teaspoon ginger, chopped
2 medium onions (chopped)
8 small whole cardamoms (Choti Ilaichi)
1 teaspoon whole dried coriander
1 teaspoon whole cumin seed (Saabut Sufaid Zeera)
1 teaspoon clove (Longs)
3 cinnamon sticks (Dal Cheeni)
2 -3 green chilies (Hari Mirch, chopped)
1 teaspoon red chili powder
2 tomatoes (Pisi Lal Mirch, chopped)
2 cups rice
2 tablespoons cooking oil
5 cups hot water

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

Chicken Pulao With Lemon and Onion image

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

Ingredients

1 1/2 cups basmati rice, washed and drained
2 tablespoons sunflower oil
1 large onions or 1 large red onion, finely sliced
2 teaspoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon chili powder
10 ounces chicken breasts, cut into 1-inch cubes
2 tablespoons lemon juice
salt (to taste)

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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