Gulabi Murgh Pulao is a delightful and aromatic Pakistani dish, characterized by its rich flavors and vibrant colors. Originating from the culinary traditions of the subcontinent, this dish combines tender chicken pieces with fragrant basmati rice, infused with a blend of warm spices. The word ‘Gulabi’ translates to ‘rosy’, which is attributed to the subtle pinkish hue the chicken acquires from the mixture of spices and yogurt. This pulao is often garnished with fried onions, fresh coriander, and a sprinkle of rose water, enhancing its aromatic profile. Loved by many for its balanced taste and elegant presentation, Gulabi Murgh Pulao is a festive choice, perfect for family gatherings and special occasions. Its unique taste leaves a lasting impression, making it a cherished recipe across generations.
Gulabi Murgh Pulao
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Onion – 2 Piece
- Ginger Garlic Paste – 2 Tbsp
- Green Chili – 3 Piece
- Cumin Seeds – 1 Tsp
- Coriander Powder – 1 Tsp
- cinnamon stick – 1 Piece
- Rose Water – 2 Tbsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Carbohydrates
18 Grams
Protein
2 Grams
Dietary Fiber
Directions
Step 1
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
Step 2
Heat oil in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half the onions for garnishing.
Step 3
Add ginger garlic paste, cumin seeds, and cinnamon stick to the pot. Stir for 1 minute.
Step 4
Add chicken pieces to the pot and fry until they are lightly browned. Mix in yogurt, coriander powder, and salt. Cook for 10 minutes.
Step 5
Add drained rice to the pot along with green chilies and water (about 3 cups). Mix gently and bring to a boil.
Step 6
Reduce heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes. Turn off the heat and let it rest for another 10 minutes.
Step 7
Gently fluff the rice, sprinkle rose water, and garnish with fried onions. Serve hot.
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