Best 3 Chicken Pulao Murgh Pulao Recipes

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Indulge in the delightful flavors of Chicken Pulao, a cherished dish from the realm of Mughlai cuisine. This delectable one-pot meal combines aromatic basmati rice, succulent chicken, and an array of fragrant spices, resulting in a symphony of flavors that will tantalize your taste buds. Originating from the kitchens of the Mughal Empire, Chicken Pulao has become a beloved staple in many households across India and beyond.

Embark on a culinary journey with our comprehensive collection of Chicken Pulao recipes, carefully curated to cater to various preferences and skill levels. Whether you seek a classic rendition or a contemporary twist, our selection of recipes promises to guide you in creating this flavorful dish with ease.

Delight in the simplicity of our basic Chicken Pulao recipe, featuring tender chicken, fluffy rice, and a harmonious blend of spices that will leave you craving for more. For a richer and more indulgent experience, try our Hyderabadi Chicken Pulao, renowned for its aromatic layers of rice and succulent chicken pieces marinated in yogurt and a melange of spices.

If you're pressed for time, our Instant Pot Chicken Pulao recipe offers a quick and effortless way to enjoy this delectable dish. With the convenience of a pressure cooker, you can savor flavorful Chicken Pulao in a fraction of the time.

For those seeking a vegetarian alternative, our Vegetable Pulao recipe offers an explosion of flavors and textures, combining an assortment of vegetables with fragrant rice and aromatic spices.

And for those with a sweet tooth, our Sweet Pulao recipe is a delightful treat, featuring fragrant rice infused with the goodness of jaggery, nuts, and dried fruits.

With our detailed instructions and helpful tips, cooking Chicken Pulao has never been easier. So embark on this culinary adventure, explore our diverse collection of recipes, and let the captivating aromas and flavors of Chicken Pulao transport you to a world of culinary bliss.

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

CHICKEN PULAO (MURGH PULAO)



Chicken Pulao (Murgh Pulao) image

Make and share this Chicken Pulao (Murgh Pulao) recipe from Food.com.

Provided by philip dreger

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces boneless chicken breasts, cut into chunks
2 teaspoons ginger-garlic paste
1 teaspoon garam masala
2 bay leaves
onion salt, to taste
2 tablespoons sunflower oil
1 1/4 cups basmati rice, washed and drained
3 tablespoons mixed nuts, and
raisins

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.

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

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

MURGH TIKKA PULAO (BARBECUED CHICKEN PULAO)



Murgh Tikka Pulao (Barbecued chicken pulao) image

Make and share this Murgh Tikka Pulao (Barbecued chicken pulao) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 34m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 kg boneless chicken, cut into 4 cm cubes
1 tablespoon cream
1 pinch saffron
1 onion, sliced
1 teaspoon garlic paste
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups basmati rice
1 teaspoon salt
2 -3 tablespoons butter
2 egg yolks, beaten
1/2 teaspoon black pepper
1/2 teaspoon whole black peppercorn
cherry tomatoes

Steps:

  • Mix the marinade ingredients with the chicken.
  • Set aside for 4 hours.
  • Mix the saffron with the cream.
  • Thread the chicken pieces onto a skewer.
  • Brush the pieces with some of the saffron-cream mixture.
  • Wash the rice and soak for 1 hour.
  • Cook the rice with salt in 5 cups of boiling water.
  • Drain.
  • Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
  • Place the rice back on low heat.
  • Cook for 4-5 minutes.
  • Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
  • Place rice on a platter.
  • Arrange chicken on skewers on top of the rice.
  • Garnish with the peppercorns and whole cherry tomatoes and serve.

Nutrition Facts : Calories 713.5, Fat 30.5, SaturatedFat 11, Cholesterol 207.6, Sodium 1304, Carbohydrate 75.9, Fiber 3.8, Sugar 2.1, Protein 32.3

Tips:

  • Use high-quality ingredients for the best flavor. Organic chicken, fragrant basmati rice, and fresh vegetables will make a world of difference.
  • Rinse the rice thoroughly before cooking to remove any starch and prevent it from becoming sticky.
  • Soak the rice for 30 minutes before cooking. This will help it cook more evenly and absorb the flavors of the other ingredients.
  • Use a heavy-bottomed pot or Dutch oven for cooking the pulao. This will help distribute the heat evenly and prevent the rice from burning.
  • Add the chicken and vegetables to the pot in layers. This will help them cook evenly.
  • Do not stir the pulao while it is cooking. This will break up the rice and make it mushy.
  • Once the pulao is cooked, let it rest for 5 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Chicken pulao is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect pot of chicken pulao that will impress your family and friends.

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