A rich and elegant Mughlai rice dish featuring tender chicken, aromatic whole spices, saffron-infused rice, and a delicate combination of cashews and raisins.
Mughlai Chicken Pulao brings together long-grain basmati rice and succulent chicken cooked with ghee, onions, ginger, garlic, and traditional whole spices. Cardamom, black cardamom, cloves, cinnamon, and bay leaves create a warm fragrance, while yogurt adds richness to the chicken masala.
The rice is cooked separately in the flavourful chicken broth before being layered with the chicken, saffron milk, crispy fried onions, cashews, and raisins. A final steaming allows the flavours to blend beautifully, creating a balanced dish with savoury spices, gentle sweetness, and a luxurious aroma. It is an excellent choice for festive meals and special family gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp ghee
2 onions, sliced
1 cup yogurt
1 tbsp ginger, minced
1 tbsp garlic, minced
4 green cardamom pods
1 black cardamom pod
6 cloves
Cinnamon
2 bay leaves
Salt, to taste
½ cup fried onions
¼ cup cashews
¼ cup raisins
Saffron milk
5½ cups chicken stock
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Cook the Chicken Masala: Heat the ghee in a large pot. Add the sliced onions and fry until golden. Stir in the ginger, garlic, chicken, yogurt, green and black cardamom, cloves, cinnamon, bay leaves, and salt. Cook for approximately 15 minutes, stirring occasionally so the chicken absorbs the spices.
Simmer the Chicken: Add the chicken stock and simmer for about 10 minutes. Remove the chicken and reserve the broth for cooking the rice.
Cook the Rice: Add the drained rice to the reserved broth and cook for approximately 20 minutes, or until the rice is tender and has absorbed the liquid.
Layer the Ingredients: In a suitable pot, layer the cooked rice and chicken. Add saffron milk, fried onions, cashews, and raisins between the layers, distributing them evenly.
Steam and Finish: Cover the pot and steam over low heat for 10 minutes to allow the flavours to blend. Gently fluff the rice before serving, keeping the chicken and garnishes attractively arranged.
Serve
Serve hot with mint raita, kachumber salad, Indian pickle, and boiled eggs. Garnish with extra fried onions and cashews for a festive presentation.