RCI-RC.001.0129.001
Mughlai Chicken Pulao
Ethnicity - Mughlai, North Indian Type of meal - Party, Lunch, Dinner
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- chicken cleaned and cut1 unit
- 1 kg
- 2 cups
- big sized onion (pyaj) minced4 unit
- ¼ kg
- ½ kg
- ½ tsp
- few sliced and fried almond (badam)1 unit
- 4 unit
- " long piece cinnamon (tuj/dalchini)1 unit
- (lavang)10 cloves
- 10 unit
- 18 unit
- 3 unit
- " long piece ginger (adrak)1 unit
- 1 tsp
- 2 tsp
- cumin seed powder (jeera)1 tsp
- ¼ tsp
Method
1
Soak saffron in ¼ cup warm water for 15 minutes to release its color and flavor.
2
Rinse rice under cold water until the water runs clear, then drain thoroughly and set aside.
5 minutes
3
Pound garlic pods and ginger together into a fine paste using a mortar and pestle.
4
Heat 1 cup clarified butter in a heavy-bottomed pan over medium heat, then add minced onions and fry until golden brown and crispy, stirring frequently.
12 minutes
5
Reserve half the fried onions for garnish, then add minced mutton to the remaining onions in the pan along with the garlic-ginger paste and cook for 3-4 minutes until fragrant.
4 minutes
6
Stir in red chili powder, coriander seeds powder, cumin seed powder, and turmeric, then add curd and mix well to coat the meat evenly.
7
Cover the pan and simmer the mutton mixture over medium-low heat for 15-18 minutes until the meat is partially cooked and the gravy is reduced.
17 minutes
8
In a separate heavy-bottomed pot, heat the remaining 1 cup clarified butter over medium heat, then add bay leaves, cinnamon, cloves, cardamom, and peppercorns and let them infuse for 2-3 minutes until fragrant.
9
Add cleaned and cut chicken to the spiced ghee, then seal the pot and cook over medium heat for 8-10 minutes, stirring occasionally, until the chicken begins to release its juices.
9 minutes
10
Add the partially cooked mutton mixture to the chicken pot and mix carefully, then layer the rinsed rice evenly over the meat mixture.
11
Pour the saffron-soaked water over the rice, sprinkle the reserved fried onions and sliced fried almonds on top, cover the pot with aluminum foil, then place the lid firmly on top to create a seal.
1 minutes
12
Cook the pulao over medium heat for 35-40 minutes until the rice is tender and fully cooked, the meat is cooked through, and all liquid is absorbed; do not stir during cooking to keep the grains intact.
38 minutes