🇮🇳 Indian

Murg Pulao

Name: Murg Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 g Chicken; to taste Salt; 1, sliced Onion; 2 tbsp Ghee; 300 g, soaked Basmati Rice; 1 tsp Whole Garam Masala Spices

🇮🇳 Indian

A gentle one-pot pulao where every grain stays separate and the aromatics do quiet, confident work. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 3 Easy

Ingredients

Chicken300 g
Saltto taste
Onion1, sliced
Ghee2 tbsp
Basmati Rice300 g, soaked
Whole Garam Masala Spices1 tsp

Optional extras

Fresh Cilantroto finish

Instructions

1
Soak the basmati 20 minutes, then drain well.
2
Melt ghee and bloom the whole spices, then fry the onion to a light gold.
3
Add the flavourings, turning briefly to coat.
4
Stir in the rice, pour over 1.5 times its volume of hot water, season, and seal with a tight lid.
5
Cook on the lowest heat 15 minutes without peeking, rest 5, then fluff with a fork and finish with cilantro.

Chef's tip

Pulao is measured by restraint — if the lid comes off early, it all falls apart. Literally.

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Watch how it's made

Video: Junglee Chicken Pulao Indian Style| Murgh Pulao Indian Recipe By Foodie's Hut · on YouTube