Mughlai Chicken Pulao

Mughlai Chicken Pulao Recipe - Delicious Indian Dish

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Mughlai Chicken Pulao is a rich and flavorful dish that originated in the Mughal era of India. This dish is a perfect blend of spices, meat, and rice, creating a delicious and aromatic meal that is sure to impress your guests.

History

Mughlai Chicken Pulao has its roots in the Mughal cuisine, which was known for its rich and indulgent dishes. The Mughals were known for their love of food and their elaborate cooking techniques, which have influenced Indian cuisine to this day.

Ingredients

1 chicken, cleaned and cut
1 kg minced mutton
2 cups clarified butter (ghee)
4 big-sized onions, minced
0.25 kg curd (dahi)
0.5 kg rice
0.5 tsp saffron (kesar)
a few sliced and fried almonds (badam)
4 bay leaves (tej patta)
1-inch long piece of cinnamon (tuj/dalchini)
10 cloves (lavang)
10 cardamoms
18 peppercorns (kalimirchi)
3 pods of garlic (lasun)
1-inch long piece of ginger (adrak)
1 tsp red chili powder (lal mirchi)
2 tsp coriander seed powder (dhania powder)
1 tsp cumin seed powder (jeera)
0.25 tsp turmeric (haldi)

How to prepare

First, grind garlic, ginger, chili powder, coriander, turmeric, and cumin powder to a fine paste.
Now, heat 4 tbsp of ghee and fry 2 onions until brown.
Add half of the whole spices, then add chicken and mince meat and let it brown.
Add the ground spices and fry for a few minutes along with the chicken and mince.
Add 2 cups of hot water, cover, and cook until the chicken is tender.
Beat the curd with saffron and add it to the chicken.
Cook uncovered for 10 minutes.
Remove from the flame and keep aside.
Now, heat the remaining ghee and fry bay leaves and the remaining whole spices.
Add onions and brown them well.
Add rice and fry until brown.
Add enough water to cook the rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish, then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.

Variations

You can add dried fruits like raisins and apricots for a sweeter flavor.
You can also add vegetables like carrots and peas for a more nutritious version of the dish.

Cooking Tips & Tricks

Make sure to brown the onions well to enhance the flavor of the dish.

- Use high-quality saffron for a rich and aromatic flavor.

- Marinating the chicken and mince meat in yogurt and spices will help tenderize the meat and infuse it with flavor.

Serving Suggestions

Mughlai Chicken Pulao can be served with raita, salad, or a side of pickles. It pairs well with a refreshing mint chutney or a tangy tamarind sauce.

Cooking Techniques

The key cooking techniques for Mughlai Chicken Pulao include marinating, frying, and layering. These techniques help to build layers of flavor and create a rich and aromatic dish.

Ingredient Substitutions

You can use vegetable oil instead of ghee for a lighter version of the dish.

- You can use boneless chicken or lamb instead of chicken with bones.

Make Ahead Tips

You can marinate the chicken and mince meat ahead of time and refrigerate it for a few hours to enhance the flavor. You can also prepare the rice in advance and assemble the dish just before serving.

Presentation Ideas

Mughlai Chicken Pulao can be garnished with fresh coriander leaves, mint leaves, and a sprinkle of saffron for an elegant presentation. Serve it in a decorative serving dish for a special touch.

Pairing Recommendations

Mughlai Chicken Pulao pairs well with a side of cucumber raita, onion salad, or a tangy mango chutney. It also goes well with a refreshing glass of lassi or a hot cup of masala chai.

Storage and Reheating Instructions

Mughlai Chicken Pulao can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle some water over the dish and microwave it until heated through.

Nutrition Information

Calories per serving

Each serving of Mughlai Chicken Pulao contains approximately 500 calories.

Carbohydrates

The carbohydrates in Mughlai Chicken Pulao mainly come from the rice used in the dish. Each serving contains approximately 45 grams of carbohydrates.

Fats

The fats in Mughlai Chicken Pulao come from the ghee used for cooking. Each serving contains approximately 25 grams of fat.

Proteins

The proteins in Mughlai Chicken Pulao come from the chicken and mince meat used in the dish. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

Mughlai Chicken Pulao is rich in various vitamins and minerals, including vitamin C, iron, and calcium. These nutrients are essential for overall health and well-being.

Alergens

Mughlai Chicken Pulao contains dairy (yogurt) and nuts (almonds), which may be allergens for some individuals.

Summary

Mughlai Chicken Pulao is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that can be enjoyed as a special treat.

Summary

Mughlai Chicken Pulao is a delicious and aromatic dish that is perfect for special occasions or gatherings. With its rich flavors and tender meat, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was many years ago, during a trip to India, that I stumbled upon the delicious flavors of Mughlai Chicken Pulao.

I had always been fascinated by the rich culinary history of India, and my trip was the perfect opportunity to immerse myself in the vibrant food culture of the country. As I wandered through the bustling markets and sampled the diverse street food, I was captivated by the aromas and spices that filled the air.

One day, while exploring the vibrant streets of Delhi, I stumbled upon a small, unassuming restaurant tucked away in a quiet alleyway. The tantalizing smells that wafted from the kitchen drew me in, and I found myself seated at a table, eagerly awaiting my meal.

When the server brought out a steaming plate of Mughlai Chicken Pulao, my senses were immediately overwhelmed by the fragrant blend of spices and herbs. The tender pieces of chicken, cooked to perfection, were nestled amongst the fluffy grains of basmati rice, creating a dish that was as visually appealing as it was delicious.

I savored every bite, relishing the complex flavors that danced on my tongue. The blend of cinnamon, cardamom, and cloves, combined with the creamy richness of the yogurt and cream, created a symphony of tastes that left me craving more.

I knew in that moment that I had to learn how to recreate this masterpiece in my own kitchen. I approached the chef and asked him if he would be willing to share his recipe with me. To my delight, he agreed, and over the course of the next few days, I watched and learned as he prepared the dish, taking careful notes and asking questions along the way.

As I returned home from my trip, I was determined to recreate the Mughlai Chicken Pulao in my own kitchen. Armed with my notes and a newfound confidence in my cooking abilities, I set to work, gathering the necessary ingredients and preparing the dish with care and precision.

The familiar scents of cumin, coriander, and turmeric filled my kitchen as I cooked, transporting me back to that small restaurant in Delhi. I took my time, allowing the flavors to meld and develop, just as the chef had taught me.

And when I finally sat down to taste the finished dish, I was transported once again to that moment of discovery in India. The flavors were just as vibrant and complex as I remembered, and I knew that I had successfully captured the essence of Mughlai Chicken Pulao in my own home.

Since that day, this recipe has become a staple in my repertoire, a dish that I turn to time and time again to impress family and friends. Each time I prepare it, I am reminded of that magical moment in Delhi, when I first tasted the flavors of India and embarked on a culinary journey that would shape my cooking for years to come.

And so, as I share this recipe with you now, I hope that you too will experience the same sense of wonder and delight that I did all those years ago. May the flavors of Mughlai Chicken Pulao transport you to faraway lands and fill your home with the warmth and richness of Indian cuisine. Enjoy, dear ones, and savor every bite.