Murgh Shahi Pulao

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Murgh Shahi Pulao is a regal dish from Pakistan, known for its rich and aromatic flavor profile. This exquisite pulao combines fragrant basmati rice with tender pieces of marinated chicken, making it a favorite at special occasions and family gatherings. The dish is infused with a blend of spices such as cardamom, cinnamon, and cloves, which impart a deep, warm aroma. Saffron and yogurt are added for a luxurious touch, while fried onions and nuts provide delightful texture. Loved for its royal essence and balanced flavors, Murgh Shahi Pulao is a cherished delicacy that captures the essence of traditional Pakistani cuisine.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
75 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes, then drain.

Step 2

In a large pot, heat 2 tablespoons of oil and fry the onions until golden brown. Remove half for garnishing.

Step 3

Add ginger, garlic, cardamom, cinnamon, and cloves to the pot.

Step 4

Fry for 1-2 minutes until fragrant.

Step 5

Add chicken pieces to the pot and cook until they are no longer pink.

Step 6

Stir in yogurt, saffron, and salt. Cook for another 5 minutes, then add 4 cups of water.

Step 7

Bring to a boil, add drained rice, and cook until water is absorbed. Cover and simmer on low heat for 15 minutes.

Step 8

Fluff the rice with a fork, garnish with reserved fried onions, and serve hot.

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