Mughlai Pulao

Mughlai Pulao recipe, one of the best pulao recipes you will ever find. Give a new meaning to pulao. #HappyCookingToYou

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  • Chicken 750 gms
  • Chicken tikka masala 3 tbs
  • Lemon juice 1-2 tbs
  • Ghee/oil 1 tbs
  • Kaju (Cashew nuts) 10-15
  • Badaam (Almonds) blanched 3 tbs
  • Pistey (Pistachio) 2 tbs
  • Kishmish (Raisins) Soaked 2 tbs
  • Ghee/Oil ¾ cup
  • Pyaz (Onion) 2 (sliced)
  • Adrak Lehsan (Ginger garlic paste) 1 & ½ tbs
  • Zeera (Cumin seeds) 1 tbs
  • Saunf (Fennel seeds) ½ tbs
  • Dhania (Coriander seeds) Roasted & crushed 1 tbs
  • Namak (Salt) 1 tbs or to taste
  • Tez paat (Bay leaves) 2
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 7-8
  • Choti elaichi (Green cardamom) 3-4
  • Kali mirch (Black peppercorns) 8-10
  • Badi Elaichi (Black cardamom) 2
  • Chawal (Rice) Soaked 3 cups
  • Pani (Water) 6 cups or as required


Marinate chicken with chicken tikka masala and lemon juice, marinate for 2-3 hours.

In fry pan, heat ghee/oil and fry cashew nuts, almonds, pistachio, and raisins; set aside.

In pot, heat ghee/oil and fry chicken until it changes color and its half done; set aside.

In the same oil, add onion and fry until brown.

Add ginger garlic paste and sauté little.

Now add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaf, cinnamon stick, cloves, green cardamom, black peppercorns, and

lack cardamom, give it a good mix and fry for 3-4 minutes.

Add rice and mix it well.

Add water and mix it.

Add fried chicken, cover and cook on high flame until most of the water dries.

Now add fried nuts, cover and steam cook for 10-15 minutes on low flame.

Mughlai pulao is ready.

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