Murgh Zaiqa-e-Shaandar Pulao

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Cook Time
45 mins
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Fresh Every Time

Serving
4 Persons

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Murgh Zaiqa-e-Shaandar Pulao is a flavorful Pakistani dish known for its aromatic spices and rich taste. Originating from the culinary heritage of South Asia, this dish combines tender chicken with basmati rice, infused with a blend of spices like cumin, cardamom, and cloves. The addition of yogurt and fried onions adds a creamy and slightly sweet undertone, making it a favorite at festive occasions and family gatherings. Loved for its balance of spices and textures, this pulao is a perfect choice for those who appreciate a hearty and satisfying meal. Its vibrant flavors are sure to captivate anyone who enjoys traditional Pakistani cuisine.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
4 Grams
Saturated Fat
30 Grams
Carbohydrates
2 Grams
Dietary Fiber
600 Mg
Sodium
5 Mg
Vitamin C

Directions

Step 1

Rinse the rice thoroughly and soak it in water for 30 minutes.

Step 2

Heat oil in a large pot and fry sliced onions until golden brown. Remove half for garnishing.

Step 3

Add ginger, garlic, cumin, cardamom, and cloves to the pot. Stir until fragrant.

Step 4

Add chicken pieces to the pot and cook until they are browned on all sides.

Step 5

Mix in yogurt and salt, and cook until the chicken is tender and the oil separates.

Step 6

Drain the soaked rice and add it to the pot. Pour in water, cover, and cook on low heat until rice is done.

Step 7

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

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