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Murgh Yakhnee Pulao
Rice spiced with chicken and
spices
Serves: Four
Time required: One hour 30 minutes plus cooking
time |
| Ingredients |
How
to? |
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For the marinade:
- 250 g curd, beaten
- 30 g ginger paste, strained
- 15 g garlic paste,
strained
- 1 tsp chili powder
- 8 cardamoms
- 4 cloves
- 2.5 cm
cinnamon
- 2 bay leaves
- 60 g sliced onions,
fried
- 1/3 cup mint leaves, chopped
- 2 tbsp (30 ml)
lemon juice
- A few strands saffron, crushed
- Salt to
taste
- 70 g desi ghee (clarified butter)
For the
rice:
- 1 1/2 cups (300 g) rice
- Salt to taste
- 5
cardamoms
- 3 cloves
- 2 green chilies, slit lengthwise
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) milk
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- Mix all the ingredients for the marinade and rub the
chicken with this mixture.
- Keep aside for at least an hour.
- Ash and soak the rice for 45 minutes.
- Boil 1.5 litres water
in a pan.
- Add salt, cardamoms, cloves and green chilies.
- Stir
well.
- Remove the pan from heat. Add rice and bring to a boil.
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Add lemon juice and stir well.
- Remove half of the rice and
spread over the marinated chicken.
- Continue to cook the
remaining rice, stirring occasionally, until half cooked.
-
Drain and spread over the initially cooked rice.
- Sprinkle milk
over it.
- Cover with a lid and seal with atta (whole wheat)
dough.
- Pre-heat the tawa over medium heat.
- Put the sealed pan
on the pre-heated tawa and cook over medium heat for 35 to 40
minutes.
- Break the seal and serve from the pan itself with
dahi ki chutney.
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Nutritional value of each serving:
Calories: 783.1 k
cal., Proteins: 63.4 g, Fats: 26.3 g, Minerals: 4.9
g, Fibre: 2.3 g, Carbohydrates: 74.3
g
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