Best 2 Chicken Pulao Murgh Pulao Recipes

Chicken pulao, also known as murgh pulao is a flavorful and aromatic dish that combines tender chicken, fragrant rice and an array of aromatic spices. This classic dish is a staple in many Indian households and is often served on special occasions. The combination of succulent chicken, fluffy rice and the blend of spices creates a delectable dish that is sure to tantalize your taste buds. This article will guide you on how to make the perfect chicken pulao murgh pulao, with easy-to-follow steps and tips for achieving the best flavor and texture.

Check out the recipes below so you can choose the best recipe for yourself!

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

Murgh Pulao (Indian Chicken With Basmati Rice) image

Make and share this Murgh Pulao (Indian Chicken With Basmati Rice) recipe from Food.com.

Provided by noway

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs boneless chicken
1 1/2 cups uncooked basmati rice, soaked
1 teaspoon cayenne pepper (to taste)
salt, to taste
2 tablespoons ginger paste
2 tablespoons garlic paste
4 tablespoons oil
1 teaspoon cumin seed
6 -8 cloves
6 -8 green cardamoms
2 bay leaves
2 inches cinnamon sticks
2 medium onions, sliced
3 medium tomatoes, chopped
1/2 cup yogurt
3 cups chicken stock
fresh cilantro, a few sprigs

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.

Nutrition Facts : Calories 585.5, Fat 29.9, SaturatedFat 7.2, Cholesterol 91.4, Sodium 269.3, Carbohydrate 48.6, Fiber 3.1, Sugar 6.5, Protein 29.7

CHICKEN PULAO RECIPE BY TASTY

Chicken Pulao Recipe by Tasty image

You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Provided by Priyanka Talari

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 lb bone-in chicken
2 cups basmati rice, washed, rinsed, and soaked in water, for 30 minutes
3 ½ cups water
2 tablespoons vegetable oil
2 bay leaves
4 cloves
4 cardamom pods
1 stick cinnamon
6 cashews
¼ cup red onion, sliced
2 green chiles, optional
1 sprig curry leaf, optional
1 teaspoon garlic, minced
1 teaspoon ginger, minced
salt, to taste
¼ teaspoon turmeric powder
5 mint leaves
2 tablespoons fresh cilantro, finely chopped
2 tablespoons red chili powder
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder

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.

Nutrition Facts : Calories 495 calories, Carbohydrate 90 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram

Tips:

Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma.
Be sure to wash the rice thoroughly before cooking. This will remove any dirt or debris and help the rice cook evenly.
Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning.
Add the rice, water, and salt to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and all of the water has been absorbed.
Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork.
To make the chicken pulao, simply cook the chicken in a separate pan until it is cooked through. Then, add the cooked chicken to the cooked rice and stir to combine.
Serve the chicken pulao immediately, garnished with cilantro, mint, and fried onions.

Conclusion:

Chicken pulao is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a one-pot meal that can be made in under 30 minutes. The combination of chicken, rice, and spices makes for a flavorful and satisfying dish. Chicken pulao can be served with a variety of sides, such as raita, salad, or yogurt. It is also a great dish to take for lunch or dinner on the go.