Murgh Anarkali Pulao

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Cook Time
45 mins
Chef's Pick

Fresh Every Time

Serving
4 Persons

Categories :

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.

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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