Kesar Nariyal Murgh Pulao is a delightful fusion of traditional Indian flavors with a rich and aromatic profile. This dish combines tender chicken pieces with fragrant basmati rice, infused with the exotic essence of saffron (kesar) and the creamy richness of coconut milk. The subtle sweetness of coconut pairs beautifully with the warmth of spices like cardamom, cinnamon, and cloves. Popular in many Indian households for its luxurious taste and aroma, this pulao is a crowd-pleaser at family gatherings and festive occasions. The saffron not only imparts a vibrant golden hue but also a distinctive flavor that makes this dish truly special, offering a perfect balance of spice and sweetness.
Kesar Nariyal Murgh 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
15 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
500 Mg
Sodium
35 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear and soak for 30 minutes.
Step 2
Heat ghee in a large pot. Add cardamom, cinnamon, and cloves. Sauté until fragrant.
Step 3
Add sliced onions, garlic, and ginger. Cook until onions are golden brown.
Step 4
Add chicken pieces and sauté until they are sealed and slightly browned.
Step 5
Add coconut milk, saffron, and salt. Stir well to combine.
Step 6
Bring to a simmer.
Step 7
Drain the rice and add to the pot. Pour in two cups of water, cover, and cook on low heat until rice is tender.
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