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Recipes >> Rice, Biryani, Pulao Recipes > Chicken Pilaf (Murgh Palao)

Chicken Pilaf (Murgh Palao)

Chicken Pilaf (Murgh Palao)
Prep Time
1 Hour
Cook Time

1 Hour + 10 Mins
Serves

6-7
Chicken Pilaf (Murgh Palao) - A great and simple savory dish which is easy to make and tastes awesome. It is as tasty as biryani. Try out this lovely recipe of pilaf and make it tonight for your family and friends.
Viewed: 33295
Source:  Bangladeshi Curry
23 Ratings
3 out of 5 stars
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Ingredients

  • Palao rice of Basmati rice 450 gm
  • Chickens 2 kg and 250 gm (2.5 lbs)
  • Onion 1 cup (finely chopped)
  • Ginger 2 tbsp (ground)
  • Garlic 2 tsp (ground)
  • Nutmeg ½ tsp (ground)
  • Mace ¼ tsp (ground)
  • Cloves 1/8 tsp (ground)
  • Cardamom ½ tsp (ground)
  • Cinnamon ½ tsp (ground)
  • Yogurt 1 cup
  • Lemon juice 1 tbsp
  • Raisins 2 tbsp
  • Kewara water 2 tbsp
  • Saffron ½ tsp
  • Almonds 2 tbsp (sliced)
  • Pistachios 2 tbsp (sliced)
  • Milk ½ cup
  • Ghee/Butter oil 1 cup
  • Salt to taste

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Cooking Directions

  1. Soak saffron in kewara water.

  2. Soak almonds and pistachios in water and slice thinly.

  3. Remove skin from the chicken. Make four pieces of the chicken.

  4. Heat ghee and saute the onion in ghee.

  5. Then add chicken in onion and fry until light brown.

  6. Beat the yogurt, mix in all the ground spices, ginger, garlic, salt and add it to the chicken.

  7. Cook over normal heat, stir it time to time until gravy thickens and oil separates from the gravy.

  8. Add the lemon juice and sugar in to it.

  9. Take out oil as much as possible from the gravy.

  10. Take out chicken pieces from the gravy.

  11. Rinse rice and drain water.

  12. Heat oil in a pan.

  13. Then in a pan add rice, salt, gravy, milk and 2 ½ - 3 cups of water.

  14. Bring it to boil. Stir and cover, simmer it for 20 – 25 minutes, then Remove it from heat.

  15. Take out half of rice. Arrange the pieces of chickens on the rice in the pan, sprinkle some kewara , raisins, almonds and pistachios. Then cover it with remaining rice.

  16. Then sprinkle over it remaining kewara, almonds, raisins and pistachios.

  17. Keep the pan cover on a very low heat or put in the oven at 150◦ C (300◦ F) for 20 – 25 minutes.

  18. Serve hot with salad and shami kabab.

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Comments posted by users for Chicken Pilaf (Murgh Palao) recipe:

  1. i liked this recipe thats why i tried it!

    on Oct 14 2011 8:38AM Report Abuse TAIBAH
  2. Fatima Jafri, both the gravy and chicken pieces are used in the recipe. The rice is cooked in gravy along with milk and and some extra water. The chicken pieces are later added to rice. Since your a beginner at cooking, why don't you start with some of the simpler Chicken Pulao recipes available on KhanaPakana cooking website.

    on Sep 21 2011 10:15AM Report Abuse KP SUPPORT TEAM
  3. im a beginner in cookry .Your dish seems exotic except im confusd at one where u said take out chicken pisces from the gravy.by this do u mean we only need chichen pieces but not its gravy to add in palao? if yes, then wont yhe rice remain pheekay??please let me know ur answer for i want ti try ur sumptuous dish as soon as possilbe.thanx

    on Sep 21 2011 8:00AM Report Abuse FATIMA JAFRI
  4. wow i like it 2 much

    on Sep 2 2011 12:25AM Report Abuse ASMA AMEER

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