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Thursday, 15 August 2013 15:16

Murg Pulao Recipe

 

Ingredients

Boneless chicken,1 1/2 inch pieces

600 grams



Basmati rice,soaked

1 1/2 cups



Red chilli powder

1 teaspoon



Salt

to taste



Ginger paste

2 tablespoons



Garlic paste

2 tablespoons



Oil

4 tablespoons



Cumin seeds

1 teaspoon



Cloves

6-8



Green cardamoms

6-8



Bay leaves

2



Cinnamon

2 inch stick



Onions,sliced

2 medium



Tomatoes,chopped

3 medium



Yogurt

1/2 cup



Chicken stock

3 cups



Method
Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves 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.

- See more at: http://www.sanjeevkapoor.com/chicken-pulao.aspx#sthash.9GGcnDjp.dpuf

Last Updated on Thursday, 15 August 2013 15:24
 

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