Chicken Pulao Recipe

Murgh Pulao
Spiced Basmati Rice with Chicken
Submitted By: Taz


½ lb Boneless/Skinless Chicken Breast (Murgh) - cut into small bite sized pieces
2 cups Basmati Rice (Chawal)
2 Medium Tomatoes (Tamatar) – halved and sliced
1 Medium Potato (Aloo) - cut into ¼ inch cubes
1 medium Onion (Pyaz) - sliced
½ cup Green Peas (Mutter)
2 cloves Fresh Garlic (Leh-sun) – grated into a paste
½ inch piece Fresh Ginger (Adrak) – grated into a paste
3 Curry Leaves (Kaddi Patta)
⅛ tsp Nigella Seeds (Kalonji)
⅛ tsp Black Mustard Seed (Rai)
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Ground Coriander (Dhania)
6 Tbs Ghee (Indian clarified butter)
1 ½ tsp Kosher Salt (Namak) or to taste
2 Fresh Green Chiles (Hari Mirch) - diced
4 Tbs Fresh Coriander Leaves (Dhania Patta) – finely chopped
3 Cups Water

  1. Rinse Basmati Rice in a sieve under cold water until water runs clear – Place rice in enough clean water to cover and set aside to soak for 30 minutes
  2. Heat ghee in a large, heavy bottomed pan with a tight fitting lid over medium-high heat
  3. Once ghee is hot, add onion and fry until golden in color (apx 7 minutes)
  4. Reduce heat to medium-low - Add garlic, ginger, curry leaves, nigella seed, mustard seed, red chile powder, ground coriander, and salt - Stir fry for 2 minutes
  5. Add tomato, potato, peas, and chicken to pan - Thoroughly combine
  6. Drain rice and add to pan – Thoroughly combine
  7. Add green chile and fresh coriander leaves - Thoroughly combine and allow to cook for 2 minutes
  8. Add water and bring to a boil
  9. Reduce heat to medium-low - Cover pan and cook for 20 minutes
  10. Remove from heat and leaving the cover in place, let stand 10 minutes (DO NOT REMOVE LID)
  11. Fluff with fork and serve hot along with cucumber raita

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