Murgh Tikka Pulao (Barbecued Chicken Pulao) Recipe
Prepare to indulge in the exquisite flavors of Murgh Tikka Pulao (Barbecued Chicken Pulao), a delightful dish that tantalizes the taste buds with its aromatic blend of spices and tender chicken, perfectly complemented by the fragrance of basmati rice. This recipe is ideal for a satisfying lunch or a savory snack, promising to elevate your culinary experience with every mouthful.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Boneless chicken | 1/2 pound |
| Saffron | 1 pinch |
| Onion | 1 large, finely chopped |
| Garlic paste | 1 tablespoon |
| Lime juice | 1 tablespoon |
| Salt | To taste |
| Fresh ground black pepper | To taste |
| Basmati rice | 2 cups |
| Butter | 1/2 cup |
| Black pepper powder | 2 teaspoons |
| Whole black peppercorns | 2-3 |
| Cherry tomatoes | 2 |
| Cream | 1/2 cup |
| Egg yolk | 1, beaten |
Instructions:
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Marinating the Chicken:
- In a bowl, combine the boneless chicken pieces with garlic paste, lime juice, salt, and fresh ground black pepper. Mix well to coat the chicken evenly. Allow the chicken to marinate for at least 4 hours, ensuring the flavors infuse beautifully.
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Infusing Saffron Cream:
- Dissolve a pinch of saffron in the cream, creating a luxurious saffron-cream mixture that adds a distinctive richness to the dish. Set aside for later use.
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Preparing the Rice:
- Rinse the basmati rice thoroughly under cold water, then soak it for 1 hour to achieve the perfect texture. In a pot, bring 5 cups of water to a boil, adding salt to taste. Cook the rice until tender, then drain and set aside.
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Enhancing the Rice:
- In a separate bowl, combine the butter, beaten egg yolk, and black pepper powder. Gently fold this mixture into the cooked rice using a fork, ensuring each grain is coated with the savory blend. Place the rice back on low heat and cook for an additional 4-5 minutes, allowing the flavors to meld together.
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Grilling the Chicken:
- Thread the marinated chicken pieces onto skewers, creating succulent kebabs ready for grilling. Brush the chicken with the saffron-cream mixture, infusing it with a luscious golden hue and tantalizing aroma. Grill the chicken in a medium-hot oven for 8-9 minutes, or until tender, basting intermittently with the remaining saffron-cream mixture for added flavor.
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Assembling the Pulao:
- Arrange the fragrant rice on a serving platter, creating a sumptuous bed for the grilled chicken. Carefully place the skewers of chicken atop the rice, creating an enticing presentation that delights both the eyes and the palate.
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Garnishing and Serving:
- Sprinkle whole black peppercorns over the pulao, adding a burst of peppery goodness to each bite. Garnish with vibrant cherry tomatoes, elevating the visual appeal of the dish. Serve the Murgh Tikka Pulao hot and fresh, allowing your guests to savor every delectable mouthful.
Nutritional Information (Per Serving):
- Calories: 713.5
- Fat Content: 30.5g
- Saturated Fat Content: 11g
- Cholesterol Content: 207.6mg
- Sodium Content: 1304mg
- Carbohydrate Content: 75.9g
- Fiber Content: 3.8g
- Sugar Content: 2.1g
- Protein Content: 32.3g
Tips for Success:
- For maximum flavor infusion, marinate the chicken for at least 4 hours, or overnight if possible.
- Use high-quality saffron for a rich, aromatic touch that enhances the overall taste of the dish.
- Ensure the basmati rice is soaked adequately to achieve the desired texture and fluffiness.
- Baste the chicken with the saffron-cream mixture during grilling to keep it moist and flavorful.
- Customize the dish by adding your favorite vegetables or spices to suit your taste preferences.
Murgh Tikka Pulao (Barbecued Chicken Pulao) is a culinary masterpiece that celebrates the rich tapestry of Indian flavors, inviting you on a gastronomic journey filled with warmth and indulgence. Prepare this delectable recipe for your loved ones and watch as their faces light up with joy and satisfaction. Enjoy the magic of flavors woven together in every delightful bite! 🍽️✨
