Chicken Pulao Murgh Pulao Recipes

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.

Steps:

• Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
• Add cashews and sauté until light golden brown.
• Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
• Add minced garlic and minced ginger. Fry until the raw smell goes off.
• Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
• Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
• Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
• Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
• Serve hot with cucumber or onion raita.

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.