Chicken Pulao Murgh Pulao Recipes
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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MURGH SAUSAGE PULAO | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Non-Vegetarian
- Boil the chicken sausages in water for 3-4 mins. , Remove and cut them into bite-sized chunks. , Heat oil and fry the sausages till brownish in colour. , Then remove it. , In the same oil, saute the onions till they are really brown. , Add the ginger and garlic paste and saute for a further 3 mins. , Now add in the tomatoes and mix well. , Saute on high heat for 3-4 mins, stirring constantly. , Reduce heat and add in all the dry masalas and green chillies. , Season using salt and adjust the other spices. , Cook till the oil surfaces on top. , Add in the fried chicken sausages and the kothmir.
- Add the garam masala to the water. , In the vessel in which you would cook the pulao, heat 1 tsp of oil. , Add 1/2 tsp of ginger and garlic each.
- Add in the washed and drained rice and saute for 5 mins. , Then add the boiled water and mix it lightly. , Cook the rice on medium heat till it is done. , Then add in the chicken sausage gravy and stir gently to mix. , Cover and cook on low heat till it is done.
CHICKEN PULAO RECIPE (ONE POT) STEP BY STEP + VIDEO ...
From whiskaffair.com
4.5/5 (6)Total Time 50 minsCategory Main CourseCalories 524 per serving
- Add chicken, yogurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl.
- Once the ghee is hot, add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.
CHICKEN PULAO RECIPE: HOW TO MAKE CHICKEN PULAO …
From recipes.timesofindia.com
3.8/5 (3)Category LunchCuisine South IndianTotal Time 50 mins
- Chicken Pulao adds life to every occasion or party. This traditional dish needs no introduction and is a delightful blend of spiced chicken, rice and aromatic herbs. There are several ways of preparing this dish and we have the simplest recipe to prepare this dish. Here’s how you go about preparing it at home with some easily available ingredients. Wash and peel the veggies, take a mortar-pestle and add garlic and ginger. Crush them coarsely into a paste. Now, take chicken and cut it into pieces.
- Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-garlic paste. Mix it well and the marinade is ready. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes.
- Now, heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green chillies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy and transparent.
- Now, add the marinated chicken and cook them until the ingredients are incorporated in the marinated chicken. Then, add yoghurt and cook for 3-4 minutes.
CHICKEN PULAO RECIPE, DELICIOUS CURRIED CHICKEN & RICE
From gosumitup.com
Cuisine IndianTotal Time 30 minsCategory Main CourseCalories 481 per serving
- Heat ghee or clarified butter in a thick-bottomed cooking vessel. I usually use a wide pressure cooker for this.
- Add dry spices including cumin seeds, bay leaves, cinnamon, cardamom, peppercorns, star anise and mace to hot ghee till the spices release their aroma.
MURGH PULAO RECIPE: HOW TO MAKE MURGH PULAO …
From recipes.timesofindia.com
- 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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