Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 3 cups basmati rice
- 1 cup sliced onions
- 1 cup sliced tomatoes
- 1 cup yogurt
- 1/2 cup ghee
- 2 tbsp ginger-garlic paste
- 2 bay leaves
- 4 cloves
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- 6 cups water
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. Heat ghee in a large pot over medium heat. Add bay leaves, cloves, green cardamom pods, black cardamom pods, cinnamon stick, and cumin seeds. Fry for 30 seconds.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and fry for 1 minute.
5. Add sliced tomatoes, coriander powder, red chili powder, and salt. Fry until the tomatoes are soft and the oil separates.
6. Add chicken pieces and fry until the chicken is browned.
7. Add yogurt and fry for 2 minutes.
8. Drain the soaked rice and add it to the pot. Fry for 2 minutes.
9. Add 6 cups of water and bring to a boil. Reduce heat to low, cover the pot with a lid, and cook for 20 minutes.
10. Turn off the heat and let the pulao rest for 10 minutes.
11. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Protein: 30g
Carbohydrates: 50g
Fiber: 2g
Sugar: 4g
Sodium: 450mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add sliced carrots and peas for a vegetable Marghi Pulao.
- Add raisins and cashews for a sweet and nutty flavor.
Tips and Tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffy rice.
- Use a wooden spoon to fluff the rice to avoid breaking the grains.
- Adjust the amount of red chili powder according to your spice preference.
Storage Instructions:
Leftover Marghi Pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pulao in a microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation Ideas:
Serve the Marghi Pulao in a large serving dish with fresh cilantro leaves on top.
Garnishes:
Garnish with fried onions, sliced tomatoes, and lemon wedges.
Pairings:
Marghi Pulao pairs well with raita, cucumber salad, or a spicy chutney.
Suggested Side Dishes:
Serve Marghi Pulao with chicken tikka, kebabs, or grilled vegetables.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water and reheat.
- If the rice is too wet, remove the lid and cook on low heat until the excess water evaporates.
Food Safety Advice:
- Wash your hands before handling raw chicken.
- Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
Marghi Pulao is a popular dish in the Indian subcontinent and is believed to have originated in the Mughal era.
Flavor Profiles:
Marghi Pulao has a rich and aromatic flavor with a blend of spices and tender chicken.
Serving Suggestions:
Serve Marghi Pulao as a main dish for lunch or dinner.
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Region: Indian