Mughlai Pulao: Try The Variant Recipe

800 Views Updated: 03 Oct 2018
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Biryani is already an yummy treat & when it’s Mughlai Pulao, it’s like a double yumminess for us. 

This Pulao is one of the best rice recipes you would ever find. You could make this tasty Mughlai cuisine for the friends & family on the special events and festivals such as Eid.

Total Time: 45m

Preparation Time: 15 m

Calories: 605

Servings: 10

Ingredients for Mughlai Pulao:

- chicken-750 gm

- cashews-15

- pistachios-2 tablespoon

- ghee-3/4 cup

- ginger paste-1 1/4 tablespoon

- fennel seeds-1/2 tablespoon

- salt-1 tablespoon

- cinnamon stick-2

- green cardamom-4

- rice-3 cup

- black cardamom-2

- ghee-1 tablespoon

- blanched almonds-3 tablespoon 

- raisins-2 tablespoon

- onion-2

- cumin seeds-1 tablespoon

- coriander seeds-1 tablespoon

- bay leaf-2

- clove-8

- black pepper-10 

- cup water-6

- garlic paste-1 1/4 tablespoon

For Marination:

- tikka masala-3 tablespoon

- lemon juice-2 tablespoon

How to prepare Mughlai Pulao:

Step 1) Initially marinate the chicken with tikka masala & lime juice for around two to three hrs.

Step 2) Now put a frying vessel over a moderate flame & heat ghee into it. Once the ghee is melted, fry almonds, raisins, pistachios & cashew nuts into it. Once it has done, put beside.

Step 3) In the similar vessel, heat a slight ghee & drop the marinated chicken. Stir fry, till it modifies colour & is half done; then put beside.

Step 4) Then in the same oil, drop chopped onions & fry till brown. Post the onions are sauteed & are translucent, drop garlic-ginger paste & saute them.

Step 5) Now, drop coriander seeds (crushed), cumin seeds, salt, bay leaves, fennel seeds, cinnamon stick, black cardamom, green cardamom, black peppercorns and cloves. Saute them & provide a proper mix & fry it for three to four mins.

Step 6) Include rice & mix it finely. Now pour water & stir. Now drop fried chicken into it & close & cook with high flame till most of the water dries.

Step 7) Lastly, drop fried nuts in the vessel & close with a lid. Allow it to steam cook for ten to fifteen mins with low flame. Mughlai pulao is ready, have instantly with pickle or raita.

The Author is born & brought up in Ahmedabad. He is into sales field work & so he keeps wandering to several places. So, he tries new food recipes at every food places he goes to. He writes about the Punjabi foods like chicken, rajma, etc. He likes to experience and then write his food mania into the articles.

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Drpadmapriya is the Best Gynecologist in Chennai Tamil Nadu. She has 16+ years experience in Gynecology, Obstetrics, fertility services, and menopause.

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