Indulge in this luxurious Mughlai chicken curry. Tender chicken pieces are simmered in a rich, creamy gravy made from cashews, almonds, and poppy seeds, delicately flavored with saffron and aromatic spices.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
About Murg ka Mokul, Steamed Basmati Rice and Gatte ki Sabzi
Melt-in-mouth Murg ka Mokul with fluffy rice – a protein-packed, soul-satisfying combo you'll love!
This rajasthani dish is perfect for lunch. With 985.15 calories and 44.58g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch Cinnamon Stick
1 pcs Bay Leaf
0.5 tsp White Pepper Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
3 tbsp Fresh Cream (Use heavy or double cream)
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
1.25 tsp Salt (Or to taste)
1 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Pastes and Saffron Milk
In a small bowl, soak the cashew nuts, almonds, and poppy seeds in hot water for at least 20 minutes. This will soften them for grinding.
In another small bowl, add the pinch of saffron to 2 tbsp of warm milk. Set aside to infuse.
After soaking, drain the nuts and seeds and transfer them to a grinder. Add 2-3 tablespoons of fresh water and grind to a very smooth, fine paste. Scrape the sides as needed to ensure there are no lumps.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, and 0.75 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
3
Prepare Birista (Fried Onions)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn uniformly golden brown and crisp. Be careful not to burn them.
Remove half of the fried onions (birista) with a slotted spoon and set them on a plate to cool. These will be used for garnish.
4
Cook the Chicken
To the remaining onions and ghee in the pan, add the whole spices: green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and the raw smell of the marinade disappears.
5
Build and Simmer the Gravy
Reduce the heat to low. Add the prepared nut paste to the pan. Stir continuously for 3-4 minutes. It's crucial to cook the paste on low heat to prevent it from sticking and burning.
Add the white pepper powder, coriander powder, and the remaining 0.5 tsp of salt. Mix well and cook for another minute until the spices are fragrant.
Pour in 1 cup of water, stir to combine everything, and bring the gravy to a gentle simmer.
6
Finish and Garnish
Cover the pan, keep the heat on low, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through. You should see specks of ghee separating at the edges of the pan.
Turn off the heat. Stir in the fresh cream, garam masala, and the saffron-infused milk.
Mix gently to incorporate. Let it rest for 5 minutes for the flavors to meld.
Garnish with the reserved crispy fried onions (birista) and freshly chopped coriander leaves. Serve hot.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
1 medium Onion (Finely chopped)
1 medium Tomato (Pureed)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Ajwain (Carom seeds)
1 tsp Jeera (Cumin seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste, divided use)
1 pinch Baking Soda (Optional, for softer gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For boiling gatte, to be reserved for gravy)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2
Boil the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gatte are cooked when they float to the top and develop small blisters on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4
Temper and Sauté Aromatics
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5
Build and Simmer the Gravy
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6
Finish and Serve
Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
