Sufiyani Murgh Pulao

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Sufiyani Murgh Pulao is a luxurious Pakistani dish renowned for its rich taste and fragrant aroma. Originating from the royal kitchens, this pulao combines tender chicken with aromatic basmati rice, infused with a medley of spices like cumin, cardamom, and cloves. The addition of yogurt and fried onions adds a delightful depth, creating a harmonious blend of flavors that is both savory and subtly sweet. Loved for its exquisite taste and elegant presentation, Sufiyani Murgh Pulao is often served at festive occasions and family gatherings. This dish embodies the essence of traditional Pakistani cuisine, making it a favorite amongst those who appreciate flavorful and aromatic meals.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
60 Mg
Cholesterol
500 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
3 Grams
Sugars
20 Grams
Protein

Directions

Step 1

Wash and soak the basmati rice for 30 minutes. Drain and set aside.

Step 2

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

Step 3

Add ginger-garlic paste to the pot and sauté for 2 minutes. Add chicken pieces and cook until lightly browned.

Step 4

Add yogurt, cumin, cardamom, cloves, and salt.

Step 5

Stir well and cook until the chicken is tender and the oil separates.

Step 6

Add the soaked rice and 4 cups of water. Bring to a boil, then reduce heat to low.

Step 7

Cover the pot and let it simmer for 15 minutes or until the rice is cooked. Garnish with fried onions before serving.

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