🇮🇳 Indian

Afgani Murgh Pulao

Name: Afgani Murgh Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; to taste Salt; 1, finely chopped Onion; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Yamunanagar cooking — Afgani Murgh Pulao brings a afgani touch with a classic pulao finish. About 55 minutes from fridge to table.

Prep 20 min Cook 35 min Serves 4 Medium

Ingredients

Chicken500 g, curry cut
Saltto taste
Onion1, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp

Optional extras

Green Chili1-2, slit

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Video: Kabuli Pulao (Afghani Pulao) Recipe By Food Fusion · on YouTube