Mughlai Chicken Pulao with Spiced Rice Noodles

Ingredients

In this adaptation, we have replaced the traditional Lao rice noodles with spiced rice noodles to infuse the dish with the flavors of Mughlai cuisine. Additionally, we have incorporated the Mughlai technique of marinating the chicken in a yogurt-based mixture to enhance its tenderness and flavor. The use of aromatic basmati rice, saffron, and whole spices further adds a distinct Mughlai touch to the dish. We alse have the original recipe for Khao piak khao, so you can check it out.

• 500g (1.1 lb) bone-in chicken pieces 500g (1.1 lb) bone-in chicken pieces
• 200g (7 oz) basmati rice 200g (7 oz) basmati rice
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• A pinch of saffron strands A pinch of saffron strands
• 4 tablespoons ghee (clarified butter) 4 tablespoons ghee (clarified butter)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Marinate the chicken pieces in yogurt, ginger, garlic, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
2. 2.
   Heat 2 tablespoons of ghee in a large pan and sauté the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
3. 3.
   In the same pan, add the marinated chicken along with the marinade. Cook until the chicken is tender and cooked through.
4. 4.
   Meanwhile, rinse the basmati rice and soak it in water for 30 minutes. Drain the rice.
5. 5.
   In a separate pot, heat 2 tablespoons of ghee and add the soaked and drained rice. Sauté for a few minutes.
6. 6.
   Add saffron strands to 1/4 cup of warm milk and let it steep for a few minutes. Pour the saffron milk over the rice.
7. 7.
   Add water (1:1.5 ratio of rice to water), salt, and whole spices (such as cinnamon, cardamom, and cloves) to the pot. Bring it to a boil, then reduce the heat and let it simmer until the rice is cooked and the water is absorbed.
8. 8.
   Cook the rice noodles according to the package instructions. Drain and set aside.
9. 9.
   Serve the Mughlai Chicken Pulao by layering the spiced rice noodles on a plate, followed by a generous portion of the fragrant basmati rice. Top it with the cooked chicken and garnish with the reserved caramelized onions and fresh coriander leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before soaking to remove excess starch and achieve fluffy grains.
• Saffron strands — Crush the saffron strands slightly before steeping in warm milk to release their vibrant color and aroma.
• Rice noodles — Cook the rice noodles according to the package instructions, ensuring they are al dente for the best texture in the dish.
• Ghee — If ghee is not available, you can substitute it with an equal amount of vegetable oil for a dairy-free version.
• Whole spices — Tie the whole spices (cinnamon, cardamom, and cloves) in a muslin cloth or use a spice bag to easily remove them after cooking the rice.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight in the refrigerator.
• To enhance the aroma, toast the whole spices before adding them to the rice.
• Add a handful of fried cashews and raisins to the pulao for an extra touch of indulgence.
• Serve the pulao with raita (yogurt-based side dish) and a refreshing salad for a complete meal.
• Leftover pulao can be transformed into delicious pulao patties by shaping the mixture into patties, coating them in breadcrumbs, and shallow frying until golden brown.

Serving advice

Serve the Mughlai Chicken Pulao with Spiced Rice Noodles as a centerpiece dish for a special occasion or a festive gathering. Present it in a large serving platter, allowing guests to help themselves to the aromatic rice, tender chicken, and flavorful spiced rice noodles. Garnish with fresh coriander leaves for a vibrant touch.

Presentation advice

Create an elegant presentation by layering the spiced rice noodles at the bottom of the serving platter, followed by a generous mound of fragrant basmati rice. Arrange the cooked chicken pieces on top and garnish with the caramelized onions and fresh coriander leaves. Serve with confidence, showcasing the vibrant colors and enticing aromas of this fusion dish.