Ingredients
-
1 1/2
-
1 1/2
-
1
-
-
2
-
2
-
4
-
1
-
6 - 8
-
6 - 8
-
2
-
2
-
2
-
3
-
1/2
Directions
Murgh Pulao (Indian Chicken With Basmati Rice), Posted for ZWT6 Adapted from Sanjeev Kapoor’s website , This was good! I had a craving for Indian food, and this definitely met it I cut this in half, as only two of us were eating used fresh garlic, ginger, and bay leaf; but otherwise made as directed The quantity of oil seemed very heavy to me, and while the onions were cooking, I ended up draining off almost 3/4 of the oil that I’d started with, so next time I’ll cut it down to 1 Tablespoon for a half recipe used boneless skinless breast, but next time I’ll use thighs, as they have more flavor, and also add more cumin and cardamom- personal preference; and less cayenne- again, just personal preference Thanks for posting a very yummy dish!
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Steps
|
1
Done
|
Cut Chicken Into 1 Inch Pieces and Place in a Bowl. |
|
2
Done
|
Add 1/2 Tsp Cayenne, Salt, Half the Ginger Paste, Half the Garlic Paste and Mix. Marinate For Fifteen to Twenty Minutes. |
|
3
Done
|
Heat Oil in a Pan, Add Cumin Seeds, Cloves, Green Cardamoms, Bay Leaves and Cinnamon. Saut Till Fragrant. |
|
4
Done
|
Add Onions and Saut Until Lightly Browned. |
|
5
Done
|
Add the Remaining Ginger Paste, Garlic Paste and Cayenne. Stir and Saut For Two Minutes. |
|
6
Done
|
Add Tomatoes, Salt, Yogurt and Continue to Saut For Two Minutes. |
|
7
Done
|
Add Rice, Marinated Chicken Pieces and Cilantro and Mix Well. |
|
8
Done
|
Add Chicken Stock (or Vegetable Stock) and Bring It to a Boil. |
|
9
Done
|
Cover, Reduce Heat and Let It Cook Till Both the Chicken and Rice Are Done. |
|
10
Done
|
Serve Hot. |
