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Murgh Pulao

Murgh Pulao


Chicken pilaf


Prep Time45 minutes


  • 400 g basmati rice, washed, soaked in water for 30 minutes, drained
  • 1 chicken, without skin, cut into 8 pieces
  • 100 g ghee / refined oil
  • 90 g onions, finely chopped
  • 1 ginger (adrak), finely chopped, 1" piece
  • 3 garlic (lasan) cloves, crushed
  • 12 g green chillies, finely chopped
  • 2 g turmeric (haldi) powder
  • 1 1⁄2 g red chilli powder
  • 4 1⁄2 g coriander (dhaniya) powder
  • 1 1⁄2 g black pepper (kali mirch) powder


1. Heat the ghee / oil in a heavy-bottomed pan over moderate heat; add the onions and saute until translucent. Then add the ginger, garlic, and green chillies; continue to fry until the mixture turns golden brown.
2. Add the chicken and increase the heat. Fry, turning them frequently, until they are golden all over Add the spice mixture and stir mixing tnem well. Cover the pan, lower heat and cook until the chicken is tender
3. Uncover the pan, increase heat to high and stir in the rice. Mix the rice and add 3 1/2 cups of very hot water Cover the pan and bring to the boil. Reduce heat to low and simmer until the rice is cooked and all the liquid has been absorbed.