Murgh Kabuli Pulao
Murgh Kabuli Pulao
Ingredients:
- Boneless chicken cubed ½ kg
- Boiled chickpeas 100 gm
- Onion (sliced) 1
- Salt to taste
- Rice 300 gm
- Butter 3 tbsp
- Bay leaves 2
- Black peppercorns 6
- Saffron a pinch
- Chicken stock 1 tbsp
- Carrot (thinly sliced) 1 small
- Dark raisins few
- Blanched pistachios few
- Blanched almonds few
- Fried onion ½ cup
- Black cumin seeds 1 tsp
- Coriander leaves to garnish
- Place carrots, almonds, pistachios, raisins, chicken, onions and hot water in a large pot. Boil it for 10-15 minutes. Add salt to taste. Remove chicken, reserving stock and discard cooked onions. Soak a pinch of saffron in 1 tbsp of chicken stock. In another pan, add butter, black cumin seeds, black peppercorns and bay leaf, stir for 30 seconds then add chicken and fried onion. Stir for a minute. Add the dry fruit, carrot, and stock water. Cook all of them till boiling point then add soaked rice with Kabuli chana, cover the lid and let it cook. Check the consistency, add saffron water, and cover the lid. Cook for 15 to 20 minutes. Garnish with coriander leaves. Serve hot.
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