Murgh Pulao Recipe | How to make Murgh Pulao

Murg Pulao Recipe (NON-VEG RECIPE)

Chicken Pulao is a one-pot hassle-free meal that can be served with raita and sliced cucumber. Today is the day before we going on our 1st trip with our Baby boy 'Chomchom'. And before any trip, I do the least grocery because if vegetables are left might be got rotten. So only a few pieces of chicken were in the freezer and some common vegetables like onion, ginger garlic, cucumber were in the kitchen basket. Got a half Dabba of curd in the freeze. So decided to make Chicken pulao, which will be our dinner for the last night before the trip. I cooked the Pulao in an earthen handi, which gave a rustic flavor to the polao.

Ingredients:

• 4 sprigs cilantro

• 3 chopped tomato

• 2 cup soaked basmati rice

• salt as required

• 2 tablespoon garlic paste

• 1 1/2 teaspoon cumin seeds

• 3 bay leaf

• 4 pieces cinnamon stick

• 2 pinches saffron

• 3 cup chicken stock

• 2 gm sliced onion

• 1 1/2 teaspoon cayenne pepper

• 2 tablespoon ginger paste

• 4 tablespoon refined oil

• 8 clove

• 8 green cardamom

• 2 kilograms chicken boneless

Recipe:

• Step 1

  Cut the chicken into pieces and marinate with 1/2 tablespoon of cayenne pepper, salt, and half the amount of ginger-garlic paste in a large bowl.

• Step 2

  Preheat a pan on medium flame and heat 2 teaspoons of oil in it. When the oil is hot enough, add cumin seeds, cloves, green cardamom along with bay leaves, and cinnamon it. Add sliced onion to the pan as well and saute till it has a fragrance.

• Step 3

  Add the marinated chicken pieces in the spices along with cilantro and washed and soaked rice. Mix all the ingredients well and cook for 2-5 minutes. Then, add the chicken stock to the pan and mix once again. Let the stock simmer for a few minutes.

• Step 4

  Simmer and cook till the rice is done and the chicken pieces are tender enough. Serve hot with curd or raita!