Mughlai Pulao Recipe

Mughlai Pulao

How to make Mughlai Pulao

  • Step 1

    First of all marinate chicken with tikka masala and lemon juice for about 2 to 3 hours.

  • Step 2

    Then put a frying pan on medium flame and heat ghee in it. When the ghee is melted, fry cashew nuts, almonds, pistachios, and raisins in it. When done, set aside.

  • Step 3

    In the same pan, heat a little ghee and add the marinated chicken. Stir fry, until it changes colour and is half done; then set aside.

  • Step 4

    Now in the same oil, add sliced onions and fry until brown. After the onions are sauteed and are translucent, add ginger-garlic paste and saute them.

  • Step 5

    Next, add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns, and black cardamom. Saute them once and give it a proper mix and fry it for 3-4 minutes.

  • Step 6

    Add rice and mix it well. Then add water and stir. Now add fried chicken in it and cover and cook on high flame until most of the water dries.

  • Step 7

    Finally add fried nuts in the pan and cover with a lid. Let it steam cook for 10-15 minutes on low flame. Mughlai pulao is ready, serve immediately with raita or pickle.

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