Mughlai Chicken Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 cleaned and cut chicken
  • 1 kg - minced meat
  • 2 cups - full ghee
  • 4 large minced onions
  • 1.5 - large onions
  • 1.5 kg - curd
  • 1.5 kg - good quality basmati rice
  • 1.5 tsp - ground saffron
  • a handful - sliced and fried almonds
  • 4 - bay leaves
  • 1" - long stick of cinnamon
  • 10 cloves
  • 10 cardamoms
  • 18 peppercorns
  • 3 pods garlic
  • 1" long piece of ginger
  • 2 tsp - chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - cumin seed powder
  • 1.5 tsp - turmeric

How to Make Mughlai Chicken Pulao

  • First of all, grind garlic, ginger, chilli powder, coriander-cumin powder, turmeric to a fine paste.
  • Now heat 4 tbsps of ghee and fry 2 onions till brown.
  • Add half the whole spices then put in the chicken and mince, and brown.
  • Add ground spices and fry for a few minutes along with chicken and mince.
  • Add 2 cups hot water, cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 mins.
  • Remove from fire and keep aside.
  • Now heat the remaining ghee, fry the bay leaves and remaining whole spices.
  • Add the onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice (add 1 tsp salt).
  • Spread a layer of rice on a flat serving dish, then a layer of meat.
  • Repeat with one more layer of each. Garnish with almonds.

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