Mughlai Pulao

Cuisines

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Recipe

Ingredients

	1 cup	Basmati rice
	200 grams	Chicken , cut into pieces
	1 medium	Onion , thinly sliced
	1 medium	Tomato , chopped
	1 tablespoon	Ginger-garlic paste
	1 cup	Yogurt
	2 tablespoons	Ghee
	1 tablespoon	Cooking oil
	2 pieces	Cardamom , green
	1 piece	Bay Leaf
	1 piece	Cinnamon stick
	4 pieces	Clove
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	0.5 teaspoon	Turmeric powder
	Salt	To taste
	2 cups	Water
	2 tablespoons	Cilantro , chopped
	2 tablespoons	Mint , chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat ghee and oil in a large pan over medium heat.
3. 3 Add cardamom, bay leaf, cinnamon stick, cloves, and cumin seeds. Sauté until fragrant.
4. 4 Add the sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. 6 Add the chicken pieces and cook until they are lightly browned.
7. 7 Mix in the chopped tomato, red chili powder, coriander powder, turmeric powder, and salt. Cook until the tomatoes are soft.
8. 8 Add the yogurt and mix well, cooking for another 2-3 minutes.
9. 9 Add the soaked and drained rice to the pan, stirring gently to combine with the chicken and spices.
10. 10 Pour in 2 cups of water and bring to a boil.
11. 11 Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
12. 12 Turn off the heat and let the pulao sit for 5 minutes.
13. 13 Garnish with chopped coriander and mint leaves before serving.