Bhuna Murgh Pulao


I wanted to start my weekend with a Biryani but something homemade. Thankfully saw a wonderful recipe on Sikandalous Cuisine posted by Mr. Harminder Magon which his father used to cook, so I had to look no further!

This is a very simple recipe with minimal ingredients and I learnt making a new dish! All I wanted to kickstart my weekend after a tough workweek in office. There was a lot of Bhunno involved – and you all know how much I love to indulge in this favourite cooking process of mine! And it came out so damn delicious; all the ingredients combined wonderfully well in this spicy & flavourful rice dish! Do give it a shot folks…


1 kg chicken skinned, cleaned and cut up in small pieces
4 tbsp salted butter
2 cups long grain basmati rice soaked in 4 cups boiling water
4 cloves
2 bay leaves
4 green cardamom pods lightly mashed
1 black cardamon pod lightly mashed
1 stick of cinnamon – 1” long
1 tsp. Teekhi Laal Mirch
1 tsp. Kasoori Methi
1 tbs. cumin seeds
1 tsp. coriander seeds coarsely ground
1 tsp. turmeric
2 hot green chillies finely chopped
1 medium onion finely chopped
½ a large onion char roasted and pureed
1 tbs. garlic paste
1 tbs. ginger root paste
1 1/2 cups of finely chopped fresh ripe tomatoes
Salt as per taste
Sliced green chilies for garnish


1. In a saucepan heat the butter, add cloves, bay leaves, cardamon pods, cinnamon stick, Kasoori methi, cumin seeds, coriander seeds, turmeric powder, Deghi mirch and sauté the mixture for a few minutes stirring constantly and allowing the spices to release the aromas. Do roast the dry spices before adding them into the heated butter.

2. Next add the chopped onion, bhunno til they turn to light golden brown in colour, add ginger, garlic and chillies and the pureed charred onion, bhunno for a few minutes and keep stirring constantly. Add salt as per taste and keep the bhunno going. Then add the chopped tomatoes. Let the tomatoes blend well and bhunno the mixture for about 10 minutes til the fat starts to separate from the sauce.

3. Next add the chicken and bhunno on medium high heat until the chicken is almost done and all of the liquid has dried up. Please do not over cook the chicken as it will have time to get fully cooked once the rice is added.


4. Make sure that during this hardworking process of bhunno, you continuesly stir the mixture to avoid any scorching.

5. Next add the soaked rice and the water to the pot and gently stir the mixture. Bring the mixture to a boil and immediately turn the heat to
medium and cover the pot with a tight lid and let it cook until all the water has been absorbed and the rice is cooked. Gently fluff up the rice with a fork.

6. Plate the pulao and garnish it with sliced green chilies. Serve it piping hot with Onion Raita of thin consistency.

7. Thank Mr. Harminder Magon and then me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

Leaving without a comment? now that's cruel!