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    You are in: Home / Recipes / Murgh Tikka Pulao (Barbecued chicken pulao) Recipe
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    Murgh Tikka Pulao (Barbecued chicken pulao)

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    4 mins

    30 mins

    Charishma_Ramchandani's Note:

    Aamazingly gorgeous!

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    Ingredients:

    Servings:

    Units: US | Metric

    For marinade

    For the rice

    For garnishing

    Directions:

    1. 1
      Mix the marinade ingredients with the chicken.
    2. 2
      Set aside for 4 hours.
    3. 3
      Mix the saffron with the cream.
    4. 4
      Thread the chicken pieces onto a skewer.
    5. 5
      Brush the pieces with some of the saffron-cream mixture.
    6. 6
      Wash the rice and soak for 1 hour.
    7. 7
      Cook the rice with salt in 5 cups of boiling water.
    8. 8
      Drain.
    9. 9
      Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
    10. 10
      Place the rice back on low heat.
    11. 11
      Cook for 4-5 minutes.
    12. 12
      Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
    13. 13
      Place rice on a platter.
    14. 14
      Arrange chicken on skewers on top of the rice.
    15. 15
      Garnish with the peppercorns and whole cherry tomatoes and serve.

    Ratings & Reviews:

    • on May 30, 2008

      55

      I loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Murgh Tikka Pulao (Barbecued chicken pulao)

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 713.4
     
    Calories from Fat 274
    38%
    Total Fat 30.5 g
    46%
    Saturated Fat 11.0 g
    55%
    Cholesterol 207.5 mg
    69%
    Sodium 1303.9 mg
    54%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.1 g
    8%
    Protein 32.3 g
    64%

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