"Murgh Walay Chawal Recipe | Flavorful One-Pot Chicken Rice | Easy Pakistani Chicken Pulao"
Description
Murgh Walay Chawal is a flavorful and aromatic rice dish, featuring tender pieces of chicken cooked with basmati rice, infused with fragrant spices and herbs. The dish begins by sautéing onions and whole spices like bay leaves, cloves, and cinnamon for a rich base. The chicken is then cooked with ginger-garlic paste, green chilies, and tomatoes, creating a savory and slightly tangy masala. Ground spices like cumin, coriander, and red chili powder add depth to the dish, while yogurt brings a creamy texture. The soaked basmati rice is combined with the chicken mixture and cooked until the rice absorbs all the flavors, resulting in a one-pot meal that’s hearty, aromatic, and perfect for lunch or dinner. Garnished with fresh coriander, mint, and a sprinkle of garam masala, Murgh Walay Chawal is best served with raita or a fresh salad for a complete, satisfying meal.
Recipe
Ingredients:
Basmati Rice: 2 cups (soaked for 30 minutes)
Chicken: 500 grams (bone-in or boneless, as preferred)
Onions: 2 medium-sized (finely sliced)
Tomatoes: 2 medium-sized (chopped)
Ginger-garlic paste: 2 tablespoons
Green chilies: 4-5 (slit)
Yogurt: ½ cup
Whole spices: 2 bay leaves, 4-5 cloves, 2-3 green cardamoms, 1 cinnamon stick, 1 teaspoon cumin seeds
Ground spices: 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala
Fresh coriander and mint leaves: a handful (chopped)
Cooking oil/ghee: 4-5 tablespoons
Water or Chicken Stock: as needed
Salt: to taste
Instructions:
1. Prepare the Chicken:
Heat oil/ghee in a large pot and add the whole spices (bay leaves, cloves, cardamoms, cinnamon stick, and cumin seeds). Fry for a few seconds until fragrant.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, stir-fry for a minute.
Add chicken pieces and cook until the chicken turns white and starts browning.
Add chopped tomatoes and cook until they soften.
Mix in cumin powder, coriander powder, red chili powder, turmeric, and salt. Cook for 5-7 minutes until the oil separates from the masala.
Stir in the yogurt and cook for another 5 minutes, allowing the chicken to absorb the flavors.
2. Cook the Rice:
Drain the soaked rice and add it to the chicken mixture. Stir gently to coat the rice with the spices.
Add enough water or chicken stock (around 4 cups) to cover the rice. Bring to a boil.
Once boiling, reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
3. Final Touch:
Sprinkle garam masala and chopped coriander and mint leaves over the rice.
Let the rice rest for 5 minutes before fluffing it with a fork.
Serve:
Serve the Murgh Walay Chawal hot with raita, salad, or achar on the side!
Let me know if you'd like to tweak anything for your cooking style!
Tags
.
#WhiteChickenPulao
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2. #ChickenPulao
3. #YakhniPulao
4. #PakistaniPulao
5. #EasyChickenPulao
6. #OnePotChicken
7. #ChickenRice
8. #NoSpicePulao
9. #TraditionalPulao
10. #WhiteRiceRecipe
11. #DinnerIdeas
12. #QuickPulaoRecipe
13. #HomemadePulao
14. #CreamyChickenPulao
15. #HealthyPulao
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