Murgh Pulao Indian Chicken With Basmati Rice Recipes

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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

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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  • 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.
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