Murgh Pulao (Indian Chicken with Basmati Rice)
Gently simmered chicken, basmati rice and tomatoes, warmed with cayenne and ginger, a South Asian pilaf.
ساعة و10 دقيقة · تكفي 6 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 30 دقيقة · الطهي 40 دقيقة · الإجمالي ساعة و10 دقيقة
- متوسط
- 1
Cut chicken into 1 inch pieces and place in a bowl. Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
- 2
Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
- 3
Add onions and sauté until lightly browned. Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
- 4
Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and cilantro and mix well.
- 5
Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
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