Chicken Pulao (Murgh Pulao)

Name: Chicken Pulao (Murgh Pulao)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 10 oz boneless chicken breasts; 2 tsp ginger-garlic paste; 1 tsp garam masala; 2 bay leaves; onion salt; 2 tbsp sunflower oil; 1.25 cup basmati rice; 3 tbsp mixed nuts; raisins

Chicken, basmati rice and mixed nuts simmered on the stove and spiced with ginger and garam masala for a South Asian pilaf. It's finished with nuts and raisins.

30 min · Serves 2 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
2
Heat the oil and add rice, stir until it changes color. Pour the chicken and stock mix into the rice.
3
Cover and cook until the chicken and rice are done, 15 to 20 minutes. Serve sprinkled with the nuts and raisins.
20 min