Mughlai Pulao Recipe by Food Fusion

Mughlai Pulao recipe, one of the best pulao recipes you will ever find. Give a new meaning to pulao. #HappyCookingToYou

Written Recipe: https://bit.ly/3fETI3J

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Recipe in English:
Ingredients:

Chicken 750 gms
Chicken tikka masala 3 tbs
Lemon juice 1-2 tbs
Ghee/oil 1 tbs
Kaju (Cashew nuts) 10-15
Badaam (Almonds) blanched 3 tbs
Pistey (Pistachio) 2 tbs
Kishmish (Raisins) Soaked 2 tbs
Ghee/Oil ¾ cup
Pyaz (Onion) 2 (sliced)
Adrak Lehsan (Ginger garlic paste) 1 & ½ tbs
Zeera (Cumin seeds) 1 tbs
Saunf (Fennel seeds) ½ tbs
Dhania (Coriander seeds) Roasted & crushed 1 tbs
Namak (Salt) 1 tbs or to taste
Tez paat (Bay leaves) 2
Darchini (Cinnamon sticks) 2
Laung (Cloves) 7-8
Choti elaichi (Green cardamom) 3-4
Kali mirch (Black peppercorns) 8-10
Badi Elaichi (Black cardamom) 2
Chawal (Rice) Soaked 3 cups
Pani (Water) 6 cups or as required


Directions:
-Marinate chicken with chicken tikka masala and lemon juice, marinate for 2-3 hours.
-In fry pan, heat ghee/oil and fry cashew nuts, almonds, pistachio, and raisins; set aside.
-In pot, heat ghee/oil and fry chicken until it changes color and its half done; set aside.
-In the same oil, add onion and fry until brown.
-Add ginger garlic paste and sauté little.
-Now add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaf, cinnamon stick, cloves, green cardamom, black peppercorns, and black cardamom, give it a good mix and fry for 3-4 minutes.
-Add rice and mix it well.
-Add water and mix it.
-Add fried chicken, cover and cook on high flame until most of the water dries.
-Now add fried nuts, cover and steam cook for 10-15 minutes on low flame.
-Mughlai pulao is ready.






Recipe in Urdu:

Ajza:

Chicken 750 gms
Chicken tikka masala 3 tbs
Lemon juice 1-2 tbs
Ghee/oil 1 tbs
Kaju (Cashew nuts) 10-15
Badaam (Almonds) blanched 3 tbs
Pistey (Pistachio) 2 tbs
Kishmish (Raisins) Soaked 2 tbs
Ghee/Oil ¾ cup
Pyaz (Onion) 2 (sliced)
Adrak Lehsan (Ginger garlic paste) 1 & ½ tbs
Zeera (Cumin seeds) 1 tbs
Saunf (Fennel seeds) ½ tbs
Dhania (Coriander seeds) Roasted & crushed 1 tbs
Namak (Salt) 1 tbs or to taste
Tez paat (Bay leaves) 2
Darchini (Cinnamon sticks) 2
Laung (Cloves) 7-8
Choti elaichi (Green cardamom) 3-4
Kali mirch (Black peppercorns) 8-10
Badi Elaichi (Black cardamom) 2
Chawal (Rice) Soaked 3 cups
Pani (Water) 6 cups or as required

Directions:
-Chicken ko chicken tikka masala aur lemon juice laga ker 2-3 hours keliya marinate ker lein.
-Fry pan mein 1 tbs ghee/oil garam karein aur kaju, badam, pista aur kishmish dal ker fry ker lein aur side per rakh dein.
-Ek degchi main ¾ cup ghee/oil garam karein aur chicken ko fry ker lein aur side per rakh dein.
-Ussi oil main pyaz dal ker sunhairi hunay tak fry ker lein.
-Adrak lehsan paste shamil karein aur halka sa fry ker lein.
-Ab is mein zeera, sauf, dhania, namak, tez paat, daar chini, laung, hari elaichi, kali mirch aur badi elaichi dal ker ache tarhan mix karein aur 3-4 minutes keliya fry ker lein.
-Chawal dal ker mix ker lein.
-Pani shamil karein aur mix kerlein.
-Fried chicken dal ker,dhak ker tez anch per pakayen jab tak ke pani bilkul thora reh jaye. Ab is mein fried nuts dal dein, dhak ker 10-15 mintues kliya dum per rakh dein.
-Mughali pulao tayyar hai.