Pudina Murgh Pulao Recipe


  • 4 Cloves
  • Salt to taste
  • 3 tbsp Ghee
  • 5 cups Water
  • 3 Bay Leaves
  • 4 Green Chillies
  • 1 piece Ginger 2
  • tsp Kala Jeera
  • 2 Cinnamon sticks
  • 1 cup Mint leaves
  • tsp Chilli powder
  • 4 Black Cardamom
  • 1 tsp Garam Masala
  • 2 cups Basmati Rice
  • 3 Onion, finely sliced
  • 1 Tomato, finely chopped
  • 4 tbsp Coriander leaves, chopped
  • 750 gms Chicken, cut into 8 pieces


  1. Wash and soak the rice for 30 minutes. Drain water and put aside.
  2. Boil chicken pieces with cinnamon, cloves, black cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
  3. Remove from fire, strain and reserve the chicken pieces and stock separately. Discard whole spices alongwith ginger piece.
  4. Heat ghee, fry sliced onion until golden brown. Add green chillies, chicken pieces, chopped tomato, chopped coriander leaves and mint leaves.
  5. Saute until light brown, add chilli powder, garam masala, salt and kala jeera.
  6. Measure 4 cups of stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a boil.
  7. Cover and cook over medium flame until the liquid gets absorbed.
  8. Serve piping hot alongside raita as an accompaniment.

Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.

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