Murgh Anarkali Pulao is a vibrant and flavorful dish originating from the rich culinary traditions of Pakistan. This aromatic pulao combines tender chicken pieces with juicy pomegranate seeds, lending a unique sweet and savory taste profile. The basmati rice is infused with a delightful blend of spices such as cumin, cinnamon, and cardamom, which enhances the dish’s complexity. A favorite for festive occasions, this pulao is not only a feast for the taste buds but also visually appealing, with its striking contrast of colors. Loved for its fragrant aroma and delicious taste, Murgh Anarkali Pulao is a cherished dish that brings people together around the dining table.
Murgh Anarkali 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
450 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
55 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Wash and soak the rice in water for 30 minutes, then drain.
Step 2
Heat oil in a pot and fry sliced onions until golden brown.
Step 3
Add ginger, garlic, cumin, cinnamon, and cardamom to the onions.
Step 4
Cook until fragrant.
Step 5
Stir in chicken pieces and cook until they turn white.
Step 6
Add yogurt, salt, and a little water.
Step 7
Cook until chicken is tender.
Step 8
Mix in the rice and pomegranate seeds, then add water. Cover and cook until rice is done.
Step 9
Fluff the rice gently before serving hot, garnished with fresh pomegranate seeds.
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