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Friday, March 12, 2010

Murgh Pulao

Another good one from Pakistan! This is a very flavorful way of preparing rice. Basically rice is cooked in a perfectly aromatic and garlicky chicken broth and caramelised onions are added towards the end. You can eat this with some chutney or raita. And since it's not as spicy as Biryani, it's a good choice with all sorts of curries.
A great recipe for biryani here and here is one for a wonderful curry.

FYI my mom makes the best pulao!! No arguing that!
She taught it to my sister and my sis taught it to me :-)
(i tawt a taw a puddy tat)
I don't know where that came from. Maybe because its 3am and I need to sleep except I can't. A mild case of insomnia is the culprit and man these infomercials.
(i did, i did taw a puddy tat!)

Anyhoo... here is how it's made.

(Prep time 30 mins + 2 hours for broth)
(Enough for 3-4 people)

For the broth:
Chicken wings 8
Garlic 1/2 head
Green cardamom 3 whole pods
Black cardamom 3 whole pods
Cilantro/coriander seeds 1 Tbs whole
Cinnamon 1" stick
Cumin seeds 1 tsp
Black peppercorn 1 tsp
Water 4 cups

For later:
Basmati rice 3 cups
Red onion slices 1/3 cup
Butter 2 Tbs
Oil for frying onions

Combine all the ingredients under broth in a large pot (don't add the stuff listed under "For later").
Bring to a boil.
Reduce heat to med high. Continue to boil covered for 2 hours.
Afterwards use a strainer and collect just the broth.
You should have four cups. You can add more water if you don't :-)
Allow the wings to cool down. You can pick the meat from the wings to add back to the rice later if you wish (I do this).
Heat some oil in a frying pan. Brown the onion until they are dark in color. This will be mixed with the rice at the very end.
Bring the broth to a boil and add rice.
Partially cover your pot and cook for 10-12 mins on med heat.
Reduce to low heat and cook completely covered for another 10 mins or until rice is fluffy.
Add the butter, caramelised onions and the meat from the wings.
Toss well. Ready!

Ta da!


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