Kesar Dhaniya Murgh Pulao is a fragrant and flavorful Indian rice dish that combines the richness of saffron (kesar), the freshness of coriander (dhaniya), and the succulence of chicken (murgh). Originating from the culinary traditions of North India, this pulao is known for its aromatic spices and the subtle sweetness imparted by the saffron. Tender chicken pieces are cooked with basmati rice, infused with whole spices like cardamom, cloves, and cinnamon, which create a symphony of flavors. The addition of fresh coriander leaves provides a refreshing contrast, making this dish a favorite for festive occasions and family gatherings. Loved for its vibrant colors and enticing aroma, Kesar Dhaniya Murgh Pulao is a complete meal that delights the senses.
Kesar Dhaniya 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
- Onion – 2 Piece
- Saffron – 1 Pinch
- coriander leaves – 1 Cups
- Ginger Garlic Paste – 2 Tbsp
- Green Chili – 2 Piece
- cinnamon stick – 1 Piece
- Cloves – 4 Piece
- cardamom – 3 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
450 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
22 Grams
Protein
Directions
Step 1
Wash and soak the basmati rice in water for 30 minutes.
Step 2
Heat oil in a large pan, add cinnamon, cloves, and cardamom. Sauté for a minute.
Step 3
Add sliced onions and cook until golden brown. Stir in the ginger garlic paste and green chilies.
Step 4
Add chicken pieces and cook until they turn white. Sprinkle salt and mix well.
Step 5
Drain the soaked rice and add it to the pan. Stir gently to combine with chicken.
Step 6
Pour 4 cups of water into the pan.
Step 7
Add saffron strands and cover the pan.
Step 8
Cook on low heat until rice is tender and water is absorbed.
Step 9
Garnish with fresh coriander leaves and serve hot.
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