Best Chicken Pulao Murgh Pulao Recipes

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

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.

CHICKEN PULAO (MURGH PULAO)

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.

MURGH TIKKA PULAO (BARBECUED CHICKEN PULAO)

Steps:

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