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Murgh Yakhnee Pulao Rice spiced with chicken and spices

Time required:
One hour 30 minutes plus cooking time
      Ingredients How to?
  • 16 chicken drumsticks

For the marinade:

  • 250 g curd, beaten
  • 30 g ginger paste, strained
  • 15 g garlic paste, strained
  • 1 tsp chili powder
  • 8 cardamoms
  • 4 cloves
  • 2.5 cm cinnamon
  • 2 bay leaves
  • 60 g sliced onions, fried
  • 1/3 cup mint leaves, chopped
  • 2 tbsp (30 ml) lemon juice
  • A few strands saffron, crushed
  • Salt to taste
  • 70 g desi ghee (clarified butter)

For the rice:

  • 1 1/2 cups (300 g) rice
  • Salt to taste
  • 5 cardamoms
  • 3 cloves
  • 2 green chilies, slit lengthwise
  • 1 tbsp (15 ml) lemon juice
  • 1 cup (240 ml) milk

Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour. 
Ash and soak the rice for 45 minutes. 
Boil 1.5 litres water in a pan. 
Add salt, cardamoms, cloves and green chilies. 
Stir well. 
Remove the pan from heat. Add rice and bring to a boil. 
Add lemon juice and stir well. 
Remove half of the rice and spread over the marinated chicken. 
Continue to cook the remaining rice, stirring occasionally, until half cooked. 
Drain and spread over the initially cooked rice. 
Sprinkle milk over it. 
Cover with a lid and seal with atta (whole wheat) dough.
Pre-heat the tawa over medium heat. 
Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. 
Break the seal and serve from the pan itself with dahi ki chutney.

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