Kashmiri Murg Pulao

Name: Kashmiri Murg Pulao
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg basmati rice; 1 kg whole chicken cut into medium sized pieces; 1 range of dry fruit (cashew, raisins, almonds,); 1 whole pomegranate deseeded; 250 gms ghee; 1 cup milk; 2 Saffron strings; 1 tsp Rose water; Mithi itar; 1 cup curd; 3 large onions; 1 small pack of ginger garlic paste; 1 tsp Garam masala; 2 Green chillies; Salt and sugar as per taste

Somali Paul @cook_4101565

Kolkata, India

#Biryanirecipe
Kashmiri cuisine is influenced with central Asian and yeast European varieties. I've made an attempt to present a fusion of the same.

Somali Paul @cook_4101565

Kolkata, India

#Biryanirecipe
Kashmiri cuisine is influenced with central Asian and yeast European varieties. I've made an attempt to present a fusion of the same.

Saved

Ingredients

4 servings

1 kgbasmati rice
1 kgwhole chicken cut into medium sized pieces
1range of dry fruit (cashew, raisins, almonds,)
1whole pomegranate deseeded
250 gmsghee
1 cupmilk
2Saffron strings
1 tspRose water
Mithi itar
1 cupcurd
3large onions
1small pack of ginger garlic paste
1 tspGaram masala
2Green chillies
Salt and sugar as per taste

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Steps

1

Wash the chicken pieces and marinate with onions (grinded into paste),ginger garlic paste, a little bit of ghee and garam masala salt and sugar for three hours.
2

Mix the marinated chicken with curd and steam cook the same till becomes tender and the gravy dries.
3

Put the saffron strings into the cup of milk and allow to change colour.
4

Boil the rice and drain out the water when the rice seems well cooked.
5

In a deep based karai heat up the ghee.Add serially rice, chicken, dry fruit,pomegranate seeds,saffroned milk,Rose water,mitha itir and salt and sugar.Mix well.
6

Keep the well mixed content in the karai on a low flame for five minutes.
7

Serve hot with your favourite salad and dips.
8

Thank you.