Entree: India – Northern India – मुरग पुलाव ➤ Murgh Pulao (Chicken Rice Pilaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken breast, cut into 1-inch (2.54 cm) pieces
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 2 medium (about 1 cup (240 ml), 4 5/8 oz (130 g)) carrots, sliced
- 2 stalks (about 3 1/2 oz (100 g)) celery, sliced
- 4 green onions, trimmed and sliced
- 1 red bell pepper, seeded and chopped
- 2 ears corn on the cob, kernels removed

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 2 medium (about 1 cup, 130 g) carrots, sliced
- 2 stalks (about 100 g) celery, sliced
- 4 green onions, trimmed and sliced
- 1 red bell pepper, seeded and chopped
- 2 ears corn on the cob, kernels removed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the basmati rice and drain well; set aside.
2. In a large, heavy-bottomed pot, arrange the chicken pieces in an even layer. Scatter the chopped carrots, celery, bell pepper, corn kernels, and sliced green onions evenly over the chicken.
3. Add the rinsed rice on top of the vegetables and chicken, spreading into an even layer.
4. Carefully add hot water (enough to cover the rice by about 1/2 inch (1.27 cm)) and bring to a gentle boil; reduce heat to low, cover tightly, and simmer until rice is tender and chicken is cooked through, about 18–22 minutes.
5. Remove from heat and let rest, covered, for 5–10 minutes; fluff gently with a fork to combine the chicken and vegetables into the rice before serving.

1. Rinse the basmati rice and drain well; set aside.
2. In a large, heavy-bottomed pot, arrange the chicken pieces in an even layer. Scatter the chopped carrots, celery, bell pepper, corn kernels, and sliced green onions evenly over the chicken.
3. Add the rinsed rice on top of the vegetables and chicken, spreading into an even layer.
4. Carefully add hot water (enough to cover the rice by about 1/2 inch) and bring to a gentle boil; reduce heat to low, cover tightly, and simmer until rice is tender and chicken is cooked through, about 18–22 minutes.
5. Remove from heat and let rest, covered, for 5–10 minutes; fluff gently with a fork to combine the chicken and vegetables into the rice before serving.