Murgh Rangrez Pulao is a delectable Pakistani dish that marries the aromatic flavors of seasoned rice with succulent pieces of chicken. Originating from the rich culinary traditions of Pakistan, this pulao is known for its vibrant colors and tantalizing aroma. The dish features a harmonious blend of spices such as cumin, coriander, and garam masala, which infuse the chicken and rice with a rich, savory depth. The addition of yogurt and tomatoes adds a tangy touch, balancing the spices perfectly. Murgh Rangrez Pulao is a beloved dish for its comforting nature and its ability to bring people together over a hearty meal. Its popularity lies in its simplicity and the way it captures the essence of traditional Pakistani flavors.
Murgh Rangrez Pulao
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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
3 Grams
Saturated Fat
60 Mg
Cholesterol
400 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, ginger, garlic, cumin, coriander, and garam masala for 30 minutes.
Step 2
Heat oil in a pot and sauté onions until golden brown.
Step 3
Add tomatoes to the onions and cook until soft.
Step 4
Add marinated chicken to the pot and cook until the chicken is browned.
Step 5
Add rice to the pot and stir well to combine with the chicken and spices.
Step 6
Add water, cover, and cook until the rice is tender and all the water is absorbed.
Step 7
Fluff the rice with a fork and serve hot.
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