Murgh Tikka Pulao Barbecued Chicken Pulao Recipes
MURGH TIKKA PULAO (BARBECUED CHICKEN PULAO)
Make and share this Murgh Tikka Pulao (Barbecued chicken pulao) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 34m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the marinade ingredients with the chicken.
- Set aside for 4 hours.
- Mix the saffron with the cream.
- Thread the chicken pieces onto a skewer.
- Brush the pieces with some of the saffron-cream mixture.
- Wash the rice and soak for 1 hour.
- Cook the rice with salt in 5 cups of boiling water.
- Drain.
- Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
- Place the rice back on low heat.
- Cook for 4-5 minutes.
- Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
- Place rice on a platter.
- Arrange chicken on skewers on top of the rice.
- Garnish with the peppercorns and whole cherry tomatoes and serve.
Nutrition Facts : Calories 713.5, Fat 30.5, SaturatedFat 11, Cholesterol 207.6, Sodium 1304, Carbohydrate 75.9, Fiber 3.8, Sugar 2.1, Protein 32.3
CHICKEN PULAO (MURGH PULAO)
Make and share this Chicken Pulao (Murgh Pulao) recipe from Food.com.
Provided by philip dreger
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
- Heat the oil and add rice, stir until it changes color.
- Pour the chicken and stock mix into the rice.
- Cover and cook until the chicken and rice are done, 15 to 20 minutes.
- Serve sprinkled with the nuts and raisins.
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