Murgh Pulao Indian Chicken with Basmati Rice
Elevate your dinner table with the aromatic and flavorful Murgh Pulao, a classic Indian one-pot dish that brings together tender chicken, fragrant basmati rice, and a medley of warm spices. Perfectly spiced with cumin, cardamom, cinnamon, and cloves, this comforting dish is enriched with creamy yogurt and golden caramelized onions. Simmered to perfection, each grain of rice absorbs the rich flavors of the spiced broth, creating a harmony of taste in every bite. Ideal for weeknight meals or festive gatherings, this recipe is easy to prepare and comes together in just one pot. Serve it hot, garnished with fresh cilantro and optional green chilies, alongside cooling yogurt or raita for a complete and satisfying Indian feast.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in pieces, skinless)
- 300 grams Basmati rice
- 3 tablespoons Ghee (or vegetable oil)
- 2 medium Onions (thinly sliced)
- 1.5 teaspoons Garlic paste
- 1.5 teaspoons Ginger paste
- 4 tablespoons Plain yogurt
- 1 teaspoon Cumin seeds
- 4 pods Cardamom pods
- 1 2-inch piece Cinnamon stick
- 4 pieces Cloves
- 2 leaves Bay leaves
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1.5 teaspoons Coriander powder
- 1.5 teaspoons Salt
- 600 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 pieces Fresh green chilies (optional, sliced for garnish)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain and set aside.
Heat the ghee (or oil) in a large, heavy-bottomed pot over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté for about 1 minute until aromatic.
Add the sliced onions and sauté until they turn golden brown, stirring frequently to prevent burning.
Stir in the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Add the chicken pieces to the pot. Cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned.
Lower the heat and add the yogurt, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the chicken in the spices and yogurt.
Pour in the water and bring the mixture to a gentle boil. Cover the pot with a lid and let the chicken simmer for 10 minutes.
Stir in the soaked and drained basmati rice. Gently mix to ensure the rice is evenly distributed.
Cover the pot with a tight-fitting lid. Reduce the heat to low and let the pulao cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork. Garnish with chopped cilantro and green chilies (if using).
Serve hot with yogurt or raita on the side.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.9 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 456 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
