Pudina Murgh Pulao
Fragrant rice layered with chicken and fresh mint leaves. The pudina (mint) infuses the entire dish with its refreshing aroma.
Cooking
Wash and soak the rice for 30 minutes. Drain water and put aside.
Boil chicken pieces with cinnamon, cloves, black cardamom, ginger, and a little salt in 5 cups of water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces ans stock separately. Discard whole spices and ginger.
Heat ghee and fry sliced onion until golden brown. Add green chillies, chicken pieces, chopped tomato, chopped coriander leaves and mint leaves. Saute until light brown, add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of stock into a heavy saucepan.
Add strained rice along with chicken and bring to boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serving Suggestions
Serve piping hot alongside raita as an
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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