5/14/2016

MughlaiChickenPulaoRecipe

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MUGHLAI CHICKEN PULAO RECIPE

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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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MughlaiChickenPulaoRecipe

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:

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Beat the curd with saffron and add to chicken.

Step 7

Cook uncovered for 10 mins.

Step 8

Remove from fire and keep aside.

Step 9

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

Step 10

Add the onions and brown them well.

Step 11

Add rice and fry till brown.

Step 12

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

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MughlaiChickenPulaoRecipe

Step 13

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

Step 14

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

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