Ramadan Iftar Urdu and English Recipe Murgh Kabuli Pulao by Zarnak Sidhwa Food Diaries Cooking Show on Masala TV

Ingredients:

Boneless chicken cubed ½ kg
Boiled chickpeas 100 gm
Onion (sliced) 1
Salt to taste
Rice 300 gm
Butter 3 tbsp
Bay leaves 2
Black peppercorns 6
Saffron a pinch
Chicken stock 1 tbsp
Carrot (thinly sliced) 1 small
Dark raisins few
Blanched pistachios few
Blanched almonds few
Fried onion ½ cup
Black cumin seeds 1 tsp
Coriander leaves to garnish

Method:

Place carrots, almonds, pistachios, raisins, chicken, onions and hot water in a large pot. Boil it for 10-15 minutes. Add salt to taste. Remove chicken, reserving stock and discard cooked onions. Soak a pinch of saffron in 1 tbsp of chicken stock. In another pan, add butter, black cumin seeds, black peppercorns and bay leaf, stir for 30 seconds then add chicken and fried onion. Stir for a minute. Add the dry fruit, carrot, and stock water. Cook all of them till boiling point then add soaked rice with Kabuli chana, cover the lid and let it cook. Check the consistency, add saffron water, and cover the lid. Cook for 15 to 20 minutes. Garnish with coriander leaves. Serve hot.

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