Kesar Murgh Chutney Pulao

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Cook Time
45 mins
Chef's Pick

Fresh Every Time

Serving
4 Persons

Categories :

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.

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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