mughlai chicken pulao recipe

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MUGHLAI CHICKEN PULAO RECIPE

AUTHOR : Rehana Khambaty

ON : Thursday, 17 April, 2014

CATEGORY : Non-Vegetarian

COURSE : Main

CUISINE : Indian

TECHNIQUE : Steam

DIFFICULTY : Medium

SERVINGS : Serves 10

RATINGS : Rated 3 based on 100 votes

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INGREDIENTS 1 cleaned and cut Chicken1 kg - minced Meat2 cups - full Ghee4 large minced Onions1.5 - large Onions1.5 kg - Curd1.5 kg - good quality basmati Rice1.5 tsp - ground Saffrona handful - sliced and fried Almonds4 - Bay Leaves1" - long stick of Cinnamon10 Cloves10 Cardamoms18 peppercorns3 pods Garlic1" long piece of Ginger2 tsp - chilli powder2 tsp - coriander powder1 tsp - Cumin seed powder1.5 tsp - Turmeric

HOW TO MAKE MUGHLAI CHICKEN PULAO:

First of all, grind garlic, ginger, chilli powder, coriander-cumin powder, turmeric to a fine paste.Step 1

Now heat 4 tbsps of ghee and fry 2 onions till brown.Step 2

Add half the whole spices then put in the chicken and mince, and brown.Step 3

Add ground spices and fry for a few minutes along with chicken and mince.Step 4

Add 2 cups hot water, cover and cook till chicken is tender.Step 5

Beat the curd with saffron and add to chicken.Step 6

Cook uncovered for 10 mins.Step 7

Remove from fire and keep aside.Step 8

Now heat the remaining ghee, fry the bay leaves and remaining whole spices.Step 9

Add the onions and brown them well.Step 10

Add rice and fry till brown.Step 11

Add enough water to cook rice (add 1 tsp salt).Step 12

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Spread a layer of rice on a flat serving dish, then a layer of meat.Step 13

Repeat with one more layer of each. Garnish with almonds.Step 14

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mughlai chicken pulao recipe

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