Celebrity Chef Kunal Kapur Has A Muradabadi Pulao Recipe That Just Hits The Right Notes!

If you are a biryani lover but prefer something less spicy and made with fewer spices and masalas, then Chef Kunal Kapur has a solution for you. The chef took to his Instagram to share a simple, easy recipe for Muradabadi Chicken Pulao. Read on to know how to make it.

Chef Kunal Kapur’s Muradabadi Chicken Pulao

 

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A post shared by Kunal Kapur (@chefkunal)

Chef Kunal Kapur took to Instagram to share another episode of his series, ‘Aaj Khane mein kya bana hai’. In the episode, he was seen making what he called Muradabadi Chicken Pulao, which is a white pulao that doesn’t need heavy masalas, yet it’s super delicious. In the video, we can see him making the Chicken Pulao, and now we too are craving it. If you are also craving to eat something that is super tasty and subtle, then Muradabadi-style Pulao should be at the top of your must-try list. We have listed the entire recipe. Take a look!

Ingredients

For Marination:

• Chicken, with bone – 1 kg
• Salt  – to taste
• Lemon juice  – 3–4 tbsp
• Green chilli paste – 2 tbsp
• Ginger garlic paste – 2 tbsp
• Fennel seed powder – 1 tbsp
• Coriander powder – 2 tbsp
• Javitri – 2–3 blades
• Cinnamon sticks – 2 nos
• Bay leaves – 2 nos
• Peppercorns – 10–12 nos
• Cardamom – 5 nos
• Cloves – 5 nos
• Nutmeg – ¼ no
• Curd – 1 cup

For Cooking

• Ghee/Oil – 1 cup
• Onions, sliced – 1½ cup
• Water – 2½–3 cups (approx.)
• Green chillies, slit – 5–6 nos
• Basmati Rice – 2 cups
• Salt – to taste
• Saffron, dissolved – a pinch

Here’s How To Make It

If you too wish to make Chef Kunal Kapur’s special Muradabadi Chicken Pulao, then here’s how to make it:

• Marinate the chicken with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and whole spices. Let it rest for 2 to 6 hours.
• Wash and soak the basmati rice for 30 minutes, then drain well.
• Heat ghee or oil in a pan and sauté the sliced onions until light golden. Add the marinated chicken and cook until it begins to release moisture.
• Pour in 2½ to 3 cups of water and add slit green chillies. Cook until the chicken is nearly done, and the broth is flavourful.
• Add the soaked rice, mix gently, and cook until most of the water is absorbed.
• Drizzle saffron water on top, cover, and cook on a low flame for 15 to 20 minutes.
• Let it rest for 10 minutes, then fluff gently and serve hot.

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What are your thoughts on this recipe? Let us know in the comments.

Cover Image Courtesy: Instagram/chefkunal