Best Murgh Tikka Pulao Barbecued Chicken Pulao Recipes

CHICKEN KABULI PULAO (AFGHANISTAN)

Steps:

• Place chicken pieces, onions and hot water in a large pot.
• Cover and simmer for about 1 hour.
• Add salt to taste.
• Remove chicken, reserving stock & discard cooked onions.
• Preheat oven to 325°F.
• Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
• Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
• Make stock sauce:
• Brown onions in butter and remove from heat.
• Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
• Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
• Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
• Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
• Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
• Place in oven for 35 minutes.
• Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
• There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
• Enjoy!

CHICKEN PULAO (MURGH PULAO)

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.

CHICKEN PULAO

Steps:

• Rinse the rice several times to help remove the starch. When the water starts to run clear, fill the container with cold water and 2 tsp salt until it is 2 inches about the level of the rice in the container. Set aside to soak.
• Remove the skin and extra fat from the chicken thighs and set the thighs aside. In a dutch oven, heat the oil on medium-high heat. Fry the skin and fat until the skin is crispy (about 5-8 minutes), turning several times. Place on paper towel to cool off. Set aside.
• In the same dutch oven on high heat, brown half of the chicken thighs until they are golden brown (6 minutes), turning once. Remove to paper towels to drain. Fry the other half of the chicken thighs. Remove to paper towel to drain.
• Lower heat to medium heat and stir fry the onions until they are opaque. Return all of the chicken to the dutch oven and add the tomatoes, parsnips and carrots. Cook until the tomatoes start breaking down (about 6 minutes).
• Stir in 3 cups water and 1 1/2 tsp salt, raise the heat to medium high heat and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes.
• Drain the rice and add to the dutch oven. Bring to a boil, cover tightly and then lower heat to medium and cook for 10 minutes. Lower again to simmer and cook for 30 minutes. At this point the chicken and the rice should be done. Check to see if the rice is and if it is not, take the cover off and allow to simmer for 5 minutes more.
• Set the dutch oven aside covered while you take the yogurt and pour it onto a cheesecloth lined colander. Allow the yogurt to drain for 10 minutes. Once it has drained, pour into a mixing bowl. Mix in remaining yogurt sauce ingredients and serve alongside pulao.
• Remove chicken thighs from rice. Pile rice on a serving platter, top with chicken thighs and fried chicken skin pieces.

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

Steps:

• Cut chicken into 1 inch pieces and place in a bowl.
• Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
• Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
• Add tomatoes, salt, yogurt and continue to sauté for two minutes.
• Add rice, marinated chicken pieces and cilantro and mix well.
• Add chicken stock (or vegetable stock) and bring it to a boil.
• Cover, reduce heat and let it cook till both the chicken and rice are done.
• Serve hot.

EGG PULAO

Steps:

• In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
• Add tomatoes.
• Cook until softened, stirring continuously, while it cooks.
• Add ginger-garlic paste.
• Saute for 2 minutes.
• Add a little water (about 1/8 cup).
• Add all the powdered spices (masalas).
• Fry for 2 minutes.
• Add coconut milk.
• Stir well.
• Add peas and corriander.
• Add salt, just enough for the mixture and the rice.
• Add 2 1/2 cups of water.
• Stir once.
• Bring to a boil.
• Strain the rice.
• Add to the boiling pot.
• Cook, partially covered, until all the water has been absorbed by the rice.
• Reduce heat to a simmer.
• Add potatoes.
• Lay the shelled eggs on top.
• Cover.
• Cook for 10 minutes.
• Serve hot with salad, yoghurt and pappadams!

MURGH TIKKA PULAO (BARBECUED CHICKEN PULAO)

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.