Hyderabadi murgh Pulao Recipe

Hyderabadi murgh Pulao Recipe. Hyderabadi murgh is a credible Hyderabadi formula arranged utilizing basmati rice, boneless chicken pieces, onions and a melange of entire and ground flavors. This luscious rice formula is amazing to enjoy on apathetic ends of the week and parties with your friends and family. This primary dish formula was initially served to royals and is extremely noticeable in southern areas of India.

Hyderabadi murgh

4 twigs cilantro
3 cleaved tomato
2 cup drenched basmati rice
salt as required
2 tablespoon garlic glue
1 1/2 teaspoon cumin seeds
3 sound leaf
4 pieces cinnamon stick
2 squeezes saffron

Stage 1
Cut the chicken into pieces and marinate with 1/2 tablespoon of cayenne pepper, salt and a portion of how much ginger-garlic glue in an enormous bowl.

Stage 2
Preheat a container on medium fire and hotness 2 teaspoons of oil in it. At the point when the oil is adequately hot, add cumin seeds, cloves, green cardamom alongside sound leaves and cinnamon in it. Add cut onion to the skillet too and saute till it has a scent.

Stage 3
Add the marinated chicken pieces in the flavors alongside cilantro and washed and drenched rice. Blend every one of the fixings well and cook for 2-5 minutes. Then, add the chicken stock in the dish and blend by and by. Let the stock stew for a couple of moments.

Stage 4
Stew and cook till the rice is done and the chicken pieces are sufficiently delicate. Serve hot with curd or raita!

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