MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)
Make and share this Murgh Pulao (Indian Chicken With Basmati Rice) recipe from Food.com.
Provided by noway
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into 1 inch pieces and place in a bowl.
- Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
- Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
- Add onions and sauté until lightly browned.
- Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
- Add tomatoes, salt, yogurt and continue to sauté for two minutes.
- Add rice, marinated chicken pieces and cilantro and mix well.
- Add chicken stock (or vegetable stock) and bring it to a boil.
- Cover, reduce heat and let it cook till both the chicken and rice are done.
- Serve hot.
Nutrition Facts : Calories 585.5, Fat 29.9, SaturatedFat 7.2, Cholesterol 91.4, Sodium 269.3, Carbohydrate 48.6, Fiber 3.1, Sugar 6.5, Protein 29.7
AKHROT MURGH (INDIAN WALNUT CHICKEN)
Posted for ZWT6. Adapted from Sanjeev Kapoor's website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.
Provided by noway
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind walnuts into a fine powder using a food processor.
- Cut chicken into 1/2 inch pieces and place in a bowl.
- Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
- Heat oil in a pan, add onion and sauté till lightly browned.
- Add tomato puree, mix well and continue to sauté till oil separates.
- Add green chillies and continue to cook for two minutes.
- Add ground coriander and remaining cumin, mix well and cook for one more minute.
- Add the marinated chicken, mix well, cover and cook till done.
- Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.
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