STEP 1.Marinating the chicken start by taking a bowl to add the yogurt, ginger-garlic paste, cumin powder, red chili powder, salt, tikka masala, black pepper powder, and mix them thoroughly until well combined. Then add the chicken pieces and coat them well with the mixture.
STEP 2.Rinse and soak the rice.
STEP 3.Now take a pot to add some oil, preheat the oil, and then add the almonds, raisins, pistachio, and stir and fry them well. Once done, take it out from the oil.
STEP 4.Add 2 tbsp more oil to the remaining oil and add the marinated chicken, fry them well on medium and take out the chicken pieces as well.
STEP 5.Final step, add ¼ cup more oil into the pot and add the sliced onions, fry them until golden brown. Now add cumin, black powder, green cardamom, star anise, black cardamom, and stir until the aroma is released.
STEP 6.Add 2 tbsp water and then add the coriander seeds, fennel and stir well, add the fried chicken stir well, and then soaked rice along with 4 cups of water (measurement is important), cook it for 10 minutes on high flame.
STEP 7.Now add the fried almonds, raisins, pistachio, and cover it with a lid and let simmer for 15 more minutes on low flame.
STEP 8.And your mughlai chicken pulao are ready.
Nutrition value
2889
calories per serving
87 g Fat138 g Protein386 g Carbs38 g FiberOther
Current Totals
87 g Fat
138 g Protein
386 g Carbs
38 g Fiber
MacroNutrients
Carbs
386 g
Protein
138 g
Fiber
38 g
Fats
Fat
87 g
Vitamins & Minerals
Calcium
731 mg
Iron
42 mg
Vitamin A
1778 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
38 mg
Vitamin B6
3 mg
Vitamin B9
195 mcg
Vitamin B12
0 mcg
Vitamin C
105 mg
Vitamin E
6 mg
Copper
3 mcg
Magnesium
727 mg
Manganese
7 mg
Phosphorus
1843 mg
Selenium
120 mcg
Zinc
18 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
