Chicken Pulao Recipe

 Chicken Pulao is mildly spiced dish from Pakistani cuisine. Murghi Pulao is made from rice, chicken as the major ingredients seasoned with cinnamon, black pepper, cumin seeds, cloves, chili powder, salt, and yogurt. Chicken Pulao gets its traditional aromatic taste due to these amazing ingredients. Chicken Pulao is a perfect main course meal for dinner parties, or special occasions to serve your guests. Chicken Pulao is served with raita, curry Salan, or salad. Pakistani families are dearly of Pulao and among them; Murghi Pulao is of great importance. You can prepare Chicken Pulao (Murghi Pulao) online along with the required ingredients and method so you can note them and prepare it with ease

Ingredients:

8 oz. rice

yellow colouring

1 chicken

¾ pint (U.S. 2 cups) chicken stock 1 teaspoon chilli powder

½ teaspoon ground cinnamon

1 teaspoon black pepper, crushed

½ teaspoon ground cummin seeds

½ teaspoon ground cloves

1 carton yoghurt

Salt to taste

Oil for frying

½ teaspoon saffron, soaked in a little lemon juice

2 oz. raisins

2 oz. almonds

8 oz. onions, sliced

4 oz. potatoes

1 teaspoon garam masala

Seasoning

FOR THE GARNISH

4 oz. cooked peas.

Methods:

Wash rice and soak for 30 minutes and then par¬boil. Add yellow colouring to half the rice and keep aside. Simmer the chicken gently in the stock until tender. Remove the chicken from the pan, save the liquid, joint the chicken. Now mix the next five ingredients with the yoghurt and salt. Coat the chicken pieces with the mixture. Put a little oil in a frying pan and fry the chicken gently. Add half the saffron, remove the mixture from the pan and set aside. Fry raisins and almonds. Fry onions and potatoes.
Put layers of yellow-coloured rice, half the onions, potatoes and white rice, each sprinkled with a little garam masala, into an oven-proof dish. Top with the chicken joints. Cover with ½ pint (U.S. 1 ¼ cups) of the reserved chicken stock, season and cover with lid or foil. Cook in a moderate oven (350° F. — Gas Mark 4) till rice is cooked and all liquid absorbed. Transfer to a serving dish and add the peas.