Murg Pulao Rice
Murg Pulao Rice
Over the centuries, creative Indian cooks have turned rice into many novel dishes using local ingredients. DUNAR Foods Ltd presents one of the best-known Murg Pulao- the classic rice recipe for gourmets with a magnificent flavor.
DUNAR Basmati Rice
1 1/4cup
Ginger
1 inch knob
Chicken Mince
250 grams
Garlic
6-8 cloves
Red Chili Powder
1 teaspoon
Lemon Juice
1 table spoon
Salt
To taste
Coriander Powder
1 tea spoon
Green Chillies
4-6
Onion
1 medium size
Tomatoes
2 medium size
Fresh Coriander Leaves
1/4 cup
Fresh Mint Leaves
1/4 cup
Oil
1 1/2 tea spoon
Cumin Seeds
1 tea spoon
Bay Leaf
1
Pepper Corns
4-5
Cloves
2
Green Cardamoms
2
Cinnamon
1-inch piece
Method of Preparation:
Wash DUNAR Basmati Rice in plenty of water and soak rice in water for half an hour.
Peel and grind ginger and garlic to a fine paste.
Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
Mix well and refrigerate until required.
Wash green chilies, onion, tomatoes and chop fine.
Wash chop green coriander fine along with mint leaves.
Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
Add sliced onion and brown on high heat until the onion turns translucent.
Stir briefly and add the marinated chicken mince.
Cook on high heat for two to three minutes, stirring continuously.
Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes Drain and add the soaked Basmati Rice and salt to taste, mix well.
Add two and half cups water (preferably hot). Add salt and mix well.
Bring the mixture to a boiling stage and cook on high heat stirring gently but frequently till the water is almost absorbed.
Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.
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