Dhakai Nawabi Murg Pulao Recipe

Cooking Directions

• STEP 1.Heat ghee in a large pan and add whole spices like cinnamon, cardamom, cloves, and bay leaves.
• STEP 2.Add sliced onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chicken pieces and cook until they are browned on all sides.
• STEP 5.Add yogurt, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 6.Add soaked basmati rice and water. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
• STEP 7.Cook for about 15-20 minutes, or until the rice is cooked and the chicken is tender.
• STEP 8.Garnish with fried onions, chopped coriander leaves, and mint leaves.
• STEP 9.Serve the Dhakai Nawabi Murg Pulao hot with raita or a side salad.

Cooking Tips

• You can marinate the chicken in yogurt and spices for a few hours before cooking to enhance the flavor.
• Make sure to soak the basmati rice for at least 30 minutes before cooking to ensure even cooking.
• You can add saffron strands soaked in milk for a rich and aromatic flavor.

Storage and Serving

• Dhakai Nawabi Murg Pulao is best served hot.
• You can store any leftover pulao in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.