Name: Soofiyani Murg Pulao recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Chicken- 500 gm; Basmati rice- 1.5 cup; Ginger-Garlic paste- 2 tsp; Sliced onion- 1; Elaichi- 2; Cinnamon- 1; Cloves- 2; Peppercorns - 10; Tejpatta/Bay Leaf- 1; Green chilli paste - 2 tsp; Lemon juice - 2 tbsp; Curd- 3 tbsp; Khoya- 1/4 th cup; Salt as per taste; Milk 1/4 cup; Ghee/ Refined oil

ABOUT Soofiyani Murg Pulao RECIPE

A mild yet very flavourful pulao, this is my absolute favourite pulao recipe.

Ingredients Serving: 2

Chicken- 500 gm
Basmati rice- 1.5 cup
Ginger-Garlic paste- 2 tsp
Sliced onion- 1
Elaichi- 2
Cinnamon- 1
Cloves- 2
Peppercorns - 10
Tejpatta/Bay Leaf- 1
Green chilli paste - 2 tsp
Lemon juice - 2 tbsp
Curd- 3 tbsp
Khoya- 1/4 th cup
Salt as per taste
Milk 1/4 cup
Ghee/ Refined oil

Instructions

Heat ghee/oil in a kadhai, add the whole garam masalas followed by the sliced onion.
Once translucent in colour, add the ginger-garlic paste and chilli paste.
Add the chicken pieces and fry it, then add the curd, khoya and stir it well. Then add the salt and lemon juice.
While this is cooking, boil the rice in a mixture of milk, water and salt.
Then strain the rice and add it to the chicken. Close the lid and cook it on a low flame for 15 minutes. Let it rest and serve.

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