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Murgh Pulao

Servings 6
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 whole chicken cut into large pieces
  • 4 tbsp chopped onions
  • 1 tsp ginger paste
  • ½ tsp garlic paste
  • Salt to taste
  • 3-4 whole cardamom pods
  • 2 bay leaves
  • 3-4 green chillies
  • Oil as needed
  • 2 cups polao rice washed and soaked
  • 4 cups hot water
  • 1 tbsp raisins
  • 8-10 cashew nuts chopped or whole

Instructions

  • Prepare Chicken Base:Rub salt into chicken pieces and set aside.Heat oil in a deep pan.Fry chopped onions until golden brown.Add whole cardamoms and bay leaves; sauté for a few seconds.Add chicken pieces and cook until they start to brown slightly.Pour in 4 cups of hot water. Cover and cook until chicken is tender.Remove chicken pieces and set aside. Keep the broth.
  • Cook the Rice:Add washed polao rice to the same pan with broth.Add green chillies and salt to taste.Cook until water is mostly absorbed and rice is nearly done.
  • Combine and Layer:Gently place cooked chicken pieces back into the rice.Let everything steam together for a few more minutes.Once fully cooked, remove half of the pulao and set aside.Arrange the chicken pieces neatly on the remaining pulao in the pot.Cover with the reserved half of the pulao.
  • Garnish and Serve:Sprinkle raisins and chopped cashew nuts on top.Serve hot with salad or raita.

Notes

Murgh Pulao is a fragrant, mildly spiced rice dish made with tender chicken, “murgh” and aromatic kalijira rice. It is often prepared for celebrations, daawats and family gatherings. Unlike the heavier and more spice-loaded biryani, Murgh Pulao is known for its elegance, balance and subtle richness. Often made with kalijira rice, this pulao has a delicate texture and beautiful aroma. The rice stays fluffy and distinct, soaking up the chicken stock and spices. It’s perfect for those who prefer gentle flavour with depth.
Author: Sonia Imran
Course: Main Dish
Cuisine: Bengaldeshi