Mughlai Pulao Recipe

Mughlai Pulao Recipe
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Served as a main course in the Deccan regions, the simple mix of chicken, minced mutton onions, yogurt and so on works a charm that will have you guzzling every single time.
Mughlai Pulao Recipe
Difficulty Average
Rating 7.8 / 10 (5 votes)
Recipe Type Non Veg.
  • 1 Chicken, cleaned and cut
  • 1 kg Mutton, minced
  • 2 Cups clarified butter
  • 4 Big sized onions, minced
  • 1/4 kg Curd (yoghurt)
  • 1/2 kg Rice
  • 1/2 tsp Saffron
  • Few sliced and fried almonds
  • 4 Bay leaves
  • 1" Cinnamon piece
  • 5 Cloves
  • 5 Cardamoms
  • 5 Peppercorns
  • 3 Garlic pods
  • 1" Ginger piece
  • 1 tsp Red chili powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Salt
How to make Mughlai Pulao:
  • Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste.
  • Now heat 4 tbsp ghee and fry 2 onions till brown.
  • Add half of the whole spices and then add chicken and meat. Let it brown.
  • Add ground spices and fry for a few minutes.
  • Add 2 cups hot water cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 minutes.
  • Remove from flame and keep aside.
  • Now heat the remaining ghee and fry bay leaves and the remaining whole spices.
  • Add remaining onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice and add salt.
  • Spread a layer of rice on a flat serving dish and then a layer of meat.
  • Repeat with one more layer of each.
  • Garnish with almonds.
  • Mughlai Pulao is ready.