Entree: India – Northern India – मुरग पुलाव ब्रोकली के साथ ➤ Murgh Pulao (Murag Pulāv) with Broccoli (Chicken Pilaf with Broccoli)

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 15 min

Cook 24 min

Additional 5 min

Total 40 min

Ingredients

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

- 3 boneless, skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 18 oz (510 g))
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 cups (720 ml) chicken stock or water
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 4 whole green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch (2.5 cm))
- 1 bay leaf
- 1 tsp (2 g) ground cumin or 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (300 g) broccoli florets
- 2 tbsp (30 ml) chopped cilantro (coriander) for garnish

Show original ingredient measurements

- 3 boneless, skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 18 oz (510 g))
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 cups (720 ml) chicken stock or water
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 4 whole green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf
- 1 tsp (2 g) ground cumin or 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (300 g) broccoli florets
- 2 tbsp (30 ml) chopped cilantro (coriander) for garnish

Instructions

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

1. Step 1: Heat ghee or oil in a heavy pot; add whole spices (cardamom, cloves, cinnamon, bay leaf) and cumin, sauté briefly until fragrant. Add sliced onion and cook until golden, then add garlic and ginger and cook 1 minute. Add chicken breasts (cut into 1-inch (2.5 cm) pieces), turmeric, salt, and pepper; sauté until chicken is sealed. Stir in rinsed basmati rice and toss to coat in spices and ghee.
2. Step 2: Add 3 cups (720 ml) stock, bring to a simmer, cover and cook on low for 10 minutes; scatter broccoli florets on top, re-cover and cook until rice is tender and chicken is cooked through, about 6–8 more minutes. Remove from heat, let rest covered 5 minutes, fluff with a fork, garnish with cilantro, and serve.

1. Step 1: Heat ghee or oil in a heavy pot; add whole spices (cardamom, cloves, cinnamon, bay leaf) and cumin, sauté briefly until fragrant. Add sliced onion and cook until golden, then add garlic and ginger and cook 1 minute. Add chicken breasts (cut into 1-inch/2.5 cm pieces), turmeric, salt, and pepper; sauté until chicken is sealed. Stir in rinsed basmati rice and toss to coat in spices and ghee.
2. Step 2: Add 3 cups (720 ml) stock, bring to a simmer, cover and cook on low for 10 minutes; scatter broccoli florets on top, re-cover and cook until rice is tender and chicken is cooked through, about 6–8 more minutes. Remove from heat, let rest covered 5 minutes, fluff with a fork, garnish with cilantro, and serve.