Murgh polao

Name: Murgh polao
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 leg piece or (4-5 boneless chicken pieces); 1 cups uncooked basmati rice(soaked); 1 tbsp black pepper powder; to taste salt; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 4 tbsp ghee; 2-3 cloves; 2 green cardamoms; 1 bay leaf; 1/2 inches cinnamon sticks; 1 medium onions, sliced; 1 tbsp chopped pudina or coriander leaves; 1 1/2 cup yogurt; 1 1/2 cups chicken stock; 1/2 tsp garam masala powder

Piyali polley Roy @cook_12335150

KHARAGPUR

Murgh polao

Piyali polley Roy @cook_12335150

Saved

Ingredients

30 minutes

2 servings

2leg piece or (4-5 boneless chicken pieces)
1 cupsuncooked basmati rice(soaked)
1 tbspblack pepper powder
to tastesalt
1/2 tbspginger paste
1/2 tbspgarlic paste
4 tbspghee
2-3cloves
2green cardamoms
1bay leaf
1/2 inchescinnamon sticks
1medium onions, sliced
1 tbspchopped pudina or coriander leaves
1 1/2 cupyogurt
1 1/2 cupschicken stock
1/2 tspgaram masala powder

Saved

Steps

30 minutes

1

Cut chicken into 1 inch pieces and place in a bowl.
Add salt, half the ginger paste, half the garlic paste and mix. Marinate for 15 to 20 minutes.
2

Heat ghee in a pan, add cloves, green cardamoms, bay leaves and cinnamon.
Add onions and saute until lightly browned.
3

Add the ginger paste, garlic paste and Stir and saute for 2-3 minutes.
Add salt, yogurt and continue to saute for 2 minutes.
4

Add rice, marinated chicken pieces and pudina or coriander leaves and mix well.
Add chicken stock or normal water and bring it to a boil.
5

Cover 10-15 minutes, reduce heat and let it cook till both the chicken and rice are done.
Serve hot with raita.