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.
Murgh Zaiqa-e-Shaandar 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
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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