Murgh Pulao Recipe | How to make Murgh Pulao at home | Traditional Chicken Pulao Bangladeshi style

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is high in protein while long-grain rice is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option and chickpeas are budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is a cost-effective substitute.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer sweetness without heat, while jalapeños can be more affordable.

Marinate chicken with yogurt, garlic paste, ginger paste, chilli powder, and salt for at least 30 minutes.

Heat oil and ghee in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden brown.

Stir in cardamons, cinnamon sticks, and bay leaves; cook until fragrant.

Add marinated chicken to the pot and cook until browned.

Mix in coriander powder, cumin powder, and green chilies, cooking for an additional 2 minutes.

Add rinsed Pulao rice, stirring gently to combine with chicken and spices.

Pour in water or milk, ensuring rice is submerged; bring to a boil.

Reduce heat to low, cover, and simmer until rice is cooked and water is absorbed.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork, then garnish with fried onions before serving.

Cooking Techniques

Equipment Needed

Spice Level: