Murgh Pulao Indian Chicken With Basmati Rice Food
MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)
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
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
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.
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- Cut the chicken into pieces and marinate with 1/2 tablespoon of cayenne pepper, salt and half the amount of ginger-garlic paste in a large bowl.
- Preheat a pan on medium flame and heat 2 teaspoons of oil in it. When the oil is hot enough, add cumin seeds, cloves, green cardamom along with bay leaves and cinnamon in it. Add sliced onion to the pan as well and saute till it has a fragrance.
- Add the marinated chicken pieces in the spices along with cilantro and washed and soaked rice. Mix all the ingredients well and cook for 2-5 minutes. Then, add the chicken stock in the pan and mix once again. Let the stock simmer for a few minutes.
- Simmer and cook till the rice is done and the chicken pieces are tender enough. Serve hot with curd or raita!
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