Zafrani Murgh Polau



Zafrani Murgh Polau

By April 10, 2016

Author: Zurana
Recipe type: Main
Cuisine: Indian/Mughlai
Serves: 4 people


Prep Time : 15 minutes. Cook Time : 45 minutes



Chicken Preparation:

  • Clean and wash the chicken. Then cut each chicken into 4 pieces.
  • Dry the chicken pieces with kitchen napkin.
  • Marinate the chicken with ginger, garlic, yogurt, red chili powder, coriander powder and a little bit of salt for 2 hours in refrigerator.
  • After two hours remove chicken pieces from marination spices.
  • Heat 1/2 cup oil in a wide non-stick pan and fry chicken pieces without spices until brown. Keep aside.

Soak the saffron into the milk and keep aside.

Cooking the Chicken pieces:

  • Heat remaining oil and add whole garam masala - cinnamon, cardamon, bay leaf and cloves, and stir for a minute.
  • Add the marinated gravy, salt and all other ingredients except lime juice, sugar and green chili.
  • Cook for about 2 to 3 minutes over medium heat.
  • Add chicken pieces. Pour in 2 cups of water.
  • Cover and cook on medium heat.
  • After 10 to 12 minutes of cooking, add the lime juice, sugar and green chili. Mix well with the chicken and cover.
  • Once cooked and water dries up, then turn off flame. Keep aside.

Rice Preparation:

  • Heat the rest of the oil in a deep bottom pan, and fry the rice until its crisp.
  • Add onion, ginger and garam masala.
  • Pour 6-7 cups of worm water over the rice and add in the salt.
  • Once the water starts boiling adjust salt, cover the pan and keep over medium heat.
  • Stir the boiling rice after 3 to 4 minutes, and keep it covered again.
  • Place a tawa under the pan and reduce heat to low.

Final Preparation:

  • Once cooked and water dries up, then take out gently approximately half of the cooked rice on a plate.
  • Place all the chicken pieces and gravy over the rice.
  • Add in half of the milk-saffron mix, some raisins, green chilies and some fried onions.
  • Now cover the chicken with the other half of the rice and add in the rest of the milk-saffron mix, raisins and fried onions.
  • Cover and cook on a low heat for 20 minutes. Don't try to stir at that time.
  • Once cooked and giving a distinct aroma turn off flame.
  • Serve hot with shami kabab, chutney and salad.


  • Keep cover the mixture until serving, otherwise polau becomes dry.
  • Don't over cooked rice, it will be soft and sticky and bad looking also.
  • Adjust salt, pepper and other spices according to your spice level.

Similar Recipes:

Prawn Biriyani

Mug Dal Vuna Khichuri

Chicken Fried Rice

Prawn Fried Rice

Hydrabadi Chicken Biriyani


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