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

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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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