Awadhi Murgh Pulao-Style Rice with Mughlai Malai Murgh Seekh (Pan-fried)

Name: Awadhi Murgh Pulao-Style Rice with Mughlai Malai Murgh Seekh (Pan-fried)
Prep time: 15 min
Cook time: 25 min
Ingredients: 150 g Basmati rice; 300 ml Water; 10 ml Ghee; 0.5 tsp Salt; 1 pinch Saffron threads; 250 g Ground chicken breast; 30 g Cashew paste; 20 ml Fresh cream; 1 tsp Mild ginger paste; 0.5 tsp Salt; 10 ml Vegetable oil

⏱️ 15m Prep🔥 25m Cook

Primary Dish

Awadhi Murgh Pulao-Style Rice

Ingredients

• 150 g Basmati rice
• 300 ml Water
• 10 ml Ghee
• 0.5 tsp Salt
• 1 pinch Saffron threads

Cooking Steps

Wash rice thoroughly and drain water.

Heat ghee in pressure cooker, toast rice for one minute.

Add water, salt, and saffron.

Pressure cook for two whistles on low heat.

Fluff rice gently once steam escapes.

The Perfect Pairing

Mughlai Malai Murgh Seekh (Pan-fried)

Ingredients

• 250 g Ground chicken breast
• 30 g Cashew paste
• 20 ml Fresh cream
• 1 tsp Mild ginger paste
• 0.5 tsp Salt
• 10 ml Vegetable oil

Cooking Steps

Mix chicken, cashew paste, cream, ginger, and salt well.

Shape into small, flat bite-sized discs.

Heat oil in a flat pan over medium heat.

Pan-fry discs for five minutes per side until golden.

Ensure center is cooked through and non-greasy.