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.
Murgh Shahi 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
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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