Murgh Pulao (Indian Chicken With Basmati Rice)

READY IN: 1hr 10mins
Recipe by noway

Posted for ZWT6. Adapted from Sanjeev Kapoor's website.

Top Review by IngridH

This was good! I had a craving for Indian food, and this definitely met it. I cut this in half, as only two of us were eating. I used fresh garlic, ginger, and bay leaf; but otherwise made as directed. The quantity of oil seemed very heavy to me, and while the onions were cooking, I ended up draining off almost 3/4 of the oil that I'd started with, so next time I'll cut it down to 1 Tablespoon for a half recipe. I used boneless skinless breast, but next time I'll use thighs, as they have more flavor, and also add more cumin and cardamom- personal preference; and less cayenne- again, just personal preference. Thanks for posting a very yummy dish!

Ingredients Nutrition

Directions

  1. Cut chicken into 1 inch pieces and place in a bowl.
  2. Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
  3. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
  4. Add onions and sauté until lightly browned.
  5. Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
  6. Add tomatoes, salt, yogurt and continue to sauté for two minutes.
  7. Add rice, marinated chicken pieces and cilantro and mix well.
  8. Add chicken stock (or vegetable stock) and bring it to a boil.
  9. Cover, reduce heat and let it cook till both the chicken and rice are done.
  10. Serve hot.

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