Murghpulaoindianchickenwithbasmatirice Recipes

CHICKEN PULAO (MURGH PULAO)

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.

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

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.