Murgh Tikka Pulao Barbecued Chicken Pulao Recipes

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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

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)



Murgh Pulao (Indian Chicken With Basmati Rice) image

Make and share this Murgh Pulao (Indian Chicken With Basmati Rice) recipe from Food.com.

Provided by noway

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless chicken
1 1/2 cups uncooked basmati rice, soaked
1 teaspoon cayenne pepper (to taste)
salt, to taste
2 tablespoons ginger paste
2 tablespoons garlic paste
4 tablespoons oil
1 teaspoon cumin seed
6 -8 cloves
6 -8 green cardamoms
2 bay leaves
2 inches cinnamon sticks
2 medium onions, sliced
3 medium tomatoes, chopped
1/2 cup yogurt
3 cups chicken stock
fresh cilantro, a few sprigs

Steps:

  • Cut chicken into 1 inch pieces and place in a bowl.
  • Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
  • Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
  • Add onions and sauté until lightly browned.
  • Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
  • Add tomatoes, salt, yogurt and continue to sauté for two minutes.
  • Add rice, marinated chicken pieces and cilantro and mix well.
  • Add chicken stock (or vegetable stock) and bring it to a boil.
  • Cover, reduce heat and let it cook till both the chicken and rice are done.
  • Serve hot.

Nutrition Facts : Calories 585.5, Fat 29.9, SaturatedFat 7.2, Cholesterol 91.4, Sodium 269.3, Carbohydrate 48.6, Fiber 3.1, Sugar 6.5, Protein 29.7

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