Kesar Murgh Masala Pulao

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Indian Recipes

Kesar Murgh Masala Pulao is a delightful Indian dish combining aromatic basmati rice with succulent chicken cooked in a rich, flavorful masala. Infused with the exotic scent of saffron, this pulao is a feast for the senses. Originating from the royal kitchens of India, it features a blend of spices such as cumin, coriander, and garam masala, which provide a warm, earthy flavor profile. The addition of yogurt and tomatoes adds a tangy depth, while the saffron lends a luxurious color and aroma. Popular for its rich taste and aroma, this dish is perfect for festive occasions or special family meals, loved for its aromatic spices and tender chicken.

Ingredients

Serving Size:

Chicken – 500 Grams
Basmati Rice – 2 Cups
Onion – 2 Cups
Tomato – 1 Cup
Yogurt – 1 Cup
Ginger Garlic Paste – 2 Tbsp
Garam Masala – 1 Tsp
Cumin Seeds – 1 Tsp
Saffron – 1 Pinch
Salt – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

25 Grams

Protein

10 Grams

Total Fat

3 Grams

Saturated Fat

40 Grams

Carbohydrates

2 Grams

Dietary Fiber

600 Mg

Sodium

5 Grams

Sugar

Directions

Step 1

Soak the saffron in 2 tablespoons of warm water and set aside.

Step 2

In a large pot, heat oil and add cumin seeds. Once they splutter, add onions and sauté until golden brown.

Step 3

Add ginger garlic paste and tomatoes, cooking until the tomatoes soften and the oil separates.

Step 4

Mix in the chicken pieces, yogurt, garam masala, and salt. Cook until the chicken is tender.

Step 5

Add the rice and 4 cups of water, stirring well. Bring to a boil, then reduce heat to low, cover, and simmer.

Step 6

Once the rice is cooked, pour the saffron water over it, gently fluffing the rice. Serve hot.

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Kesar Murgh Masala Pulao

Categories :

Ingredients

Nutrition