Kesar Murgh Chutney Pulao is a delightful fusion of aromatic saffron, tender chicken, and tangy chutney-infused rice, originating from the culinary traditions of Northern India. The dish combines the rich flavors of saffron, which imparts a luxurious aroma, with succulent pieces of chicken marinated in a zesty chutney. This pulao is cooked to perfection with fragrant basmati rice, making it a favorite for special occasions and festive gatherings. People love this dish for its vibrant taste profile and the perfect balance of spices, creating a mouth-watering experience that’s both comforting and exotic. It’s a meal that brings together the best of Indian cuisine in every flavorful bite.
Kesar Murgh Chutney Pulao
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
65 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Rinse the rice under cold water until it runs clear. Soak the saffron in 2 tablespoons of warm water and set aside.
Step 2
In a large pot, heat oil and sauté onions until golden brown. Remove half for garnishing.
Step 3
Add garlic and ginger to the pot, stirring for a minute. Add chicken pieces and cook until lightly browned.
Step 4
Mix in yogurt, green chutney, garam masala, and salt. Cook until chicken is tender and well-coated with spices.
Step 5
Add rice and water to the pot, stirring gently. Pour saffron water over the top. Cover and cook on low heat until rice is done.
Step 6
Fluff the pulao gently with a fork. Garnish with reserved onions and serve hot with a side of raita or salad.
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