Murgh Pulao (Indian Chicken With Basmati Rice) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs boneless chicken |
1 1/2 cups uncooked basmati rice, soaked |
1 teaspoon cayenne pepper (to taste) |
salt, to taste |
2 tablespoons ginger paste |
2 tablespoons garlic paste |
4 tablespoons oil |
1 teaspoon cumin seed |
6 -8 cloves |
6 -8 green cardamoms |
2 bay leaves |
2 inches cinnamon sticks |
2 medium onions, sliced |
3 medium tomatoes, chopped |
1/2 cup yogurt |
3 cups chicken stock |
fresh cilantro, a few sprigs |
Directions:
1. Cut chicken into 1 inch pieces and place in a bowl.
2. Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
3. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
4. Add onions and sauté until lightly browned.
5. Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
6. Add tomatoes, salt, yogurt and continue to sauté for two minutes.
7. Add rice, marinated chicken pieces and cilantro and mix well.
8. Add chicken stock (or vegetable stock) and bring it to a boil.
9. Cover, reduce heat and let it cook till both the chicken and rice are done.
10. Serve hot.
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