Mughlai Pulao Recipe

Mughlai Pulao Recipe. Biryani itself an incredibly delicious treat and if it is Mughlai Pulao, it is a twofold treat with twofold luxury. This pulao recipe is one of the most marvelous rice dish you will anytime find. You can make this superb Mughlai cooking for your friends and family on exceptional occasions and festivities like Eid. This major dish equation is cooked using rice, chicken, chicken tikka, and ground seasons and is lip-smacking.

Mughlai Pulao

750 gm chicken
15 cashews
2 tablespoon pistachios
3/4 cup ghee
1 1/4 tablespoon ginger paste
1/2 tablespoon fennel seeds
1 tablespoon salt
2 cinnamon stick
4 green cardamom
3 cup rice
2 dim cardamom
1 tablespoon ghee
3 tablespoon brightened almonds
2 tablespoon raisins
2 onion
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 strait leaf
8 clove
10 dim pepper
6 cup water
1 1/4 tablespoon garlic stick.

Stage 1
As an issue of first significance marinate chicken with tikka masala and lemon juice for around 2 to 3 hours.

Stage 2
Then, put a skillet on medium fire and hotness ghee in it. At the point when the ghee is broken up, fry cashew nuts, almonds, pistachios, and raisins in it. At whatever point done, set aside.

Stage 3
In a comparable holder, heat a little ghee and add the marinated chicken. Skillet singe, until it changes tone and is half done; then, set aside.

Stage 4
As of now in a comparable oil, add cut onions and fry until brown. After the onions are sauteed and are clear, add ginger-garlic paste and saute them.

Stage 5
Then, at that point, add cumin seeds, fennel seeds, coriander seeds (crushed), salt, straight leaves, cinnamon stick, cloves, green cardamom, dim peppercorns, and dull cardamom. Saute them once and give it a fitting mix and fry it for 3-4 minutes.

Stage 6
Add rice and mix it well. Then add water and blend. By and by add singed chicken in it and cover and cook on high fire until an enormous part of the water dries.

Stage 7
Finally add singed nuts in the skillet and cover with a top. Permit it to steam cook for 10-15 minutes on low fire. Mughlai pulao is ready, serve rapidly with raita or pickle.

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