Murgh Kabuli Pulao by Zarnak Sidhwa
Jul 03, 2014
Views: 2460
Ingredients:
- Boneless chicken cubes 1/2 kg
- Boiled chickpeas 100 gm
- Onion 1
- Salt to taste
- Rice 300 gm
- Butter 3 tbsp
- Bay leaves 2
- Black peppercorns 6
- Saffron a pinch
- Chicken stock 1 tbsp
- Carrot 1 small
- Dark raisins few
- Pistachios few
- Almonds few
- Fried onion 1/2 cup
- Black cumin seeds 1 tsp
- Coriander leaves to garnish
Method:
- Place carrots, almonds, pistachios, raisins, chicken, onions and hot water in a large pot.
- Boil it for 10-15 minutes. Add salt to taste.
- Remove chicken, reserving stock and discard cooked onions.
- Soak saffron in chicken stock.
- In another pan, add butter, black cumin seeds, black peppercorns and bay leaf, stir for 30 seconds and then add chicken and fried onion
- Stir for a minute. Add the dry fruit, carrot, and stock water.
- Cook them till boiling point and then add soaked rice with Kabuli chickpeas, cover lid and let it cook.
- Check consistency, add saffron water, and cover the lid.
- Cook for 15 to 20 minutes.
- Garnish with coriander leaves. Serve hot.
Recipe of Murgh Kabuli Pulao by Zarnak Sidhwa in Food Diaries on Masala TV