How to Make an Authentic Murgh Pilau | Traditional Recipe | With Chef Hussain
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- Опубліковано 21 жов 2024
- How to Make an Authentic Murgh Pilau | Traditional Recipe | With Chef Hussain
If you love tasty, original Pakistani cuisine, then you’ve come to the right place. We’re sharing some of our favourite recipes with you, so that wherever you are in the world, you can enjoy a delicious, authentic meal - just like we serve at home.
We’re also now selling our very own top-quality pans, which we use to cook in our restaurant everyday! They’re the perfect width and depth for cooking up a whole range of meals, including a delicious Balti Brothers curry, of course. They’ll make a great addition to any kitchen and you’ll be using them for years to come - so get yours ordered below: 👇
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🍛 What is Murgh Pilau
This is a traditional Pakistani dish, but has proved to be the ultimate comfort food worldwide! It’s a one-pot chicken and rice dish, cooked in a delicious mix of spices which give it its irresistible flavour. The translation of Murgh Pilau to English is chicken and spicy rice - so it does what it says in the tin! Just give it a go and you’ll see why it’s one of our favourite family dishes.
🔥 Is it spicy?
Not at all! This is a mild but filling dish which is sure to go down a treat with everyone - even those who aren't big fans of spice.
🛒 Ingredients:
10 tablespoons of rapeseed oil
2 whole chopped onions
850 grams of Basmati rice
1.7 litres of water
1 tablespoon of salt
2 tablespoons of ginger garlic paste
1 whole chopped tomato
2 tablespoons of chilli powder
1 tablespoon of coriander powder
½ tablespoon of turmeric powder
A pinch of whole garam masala
1 whole chopped chicken
2 whole green chillies
📖 Recipe
1) Pour 10 tablespoons of rapeseed oil into the pan to heat up.
2) Add 2 chopped onions into the pan and cook until they’re golden-brown.
3) Add 1 tablespoon of salt and stir in.
4) Add 2 tablespoons of ginger garlic and 1 whole chopped tomato and mix in well.
5) Time to add some spices! Add 2 tablespoons of chilli powder, 1 tablespoon of coriander powder, ½ a tablespoon of turmeric powder and a pinch of whole garam masala. Stir this all in.
6) Pour about a fifth of the water and stir to create a nice paste.
7) Add in a whole chopped chicken.
8) Keep stirring for a few minutes whilst the chicken starts to cook so it soaks up all that flavour.
9) Pour in the remainder of the water and put the lid on the pan to let the water boil for 5 minutes or so.
10) Add 850 grams of Basmati rice.
11) Stir the rice in and add 2 whole green chillies in for an extra bit of spice.
12) Pop the lid back on and let it boil for a further 5 minutes.
13) Check how the rice is doing and give it a stir before putting the lid back on for another 5 minutes.
14) Remove the lid and place a sheet of foil over the top of the pan to steam the rice and make it nice and fluffy. Place the lid back on top and leave it for another 10 minutes or so.
15) Mix the rice lightly with a fork.
16) Serve up and enjoy! We bagsy the drumstick!
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Our pans are now available for purchase! 🙌
These are top-quality pans, which we use to cook hundreds of meals in our restaurant each day! They are a little bit more pricey than some of the pans you find in a supermarket, but you’ll be using them for years and years to come. They're the perfect width and depth for all sorts of dishes, including a delicious Balti Brothers curry. 😋
Order yours below:👇
Commercial Frying Pan - uk.social-commerce.io/kxyHOw
Karai - uk.social-commerce.io/6gXF1u
Can they be used on a induction eletric cooker
@@brownjim77, will have to find out and get back to you.
Can I use these pans on a induction eletric cooker
Guy is so humble and calming. I like his videos.
Wowww Super delicious food dear brother
Absolutely delicious yummy racipe
mazaedar recipe
Keep these recipes coming, they have given me so much more confidence in the kitchen now!!! Thank you so much
Chef you have inspired me to cook! Thank you so much for these very well thought out and explained videos!🙏🏻
Thankyou again my number one chef teaching me how to make these lovely recipees. Because of you Hussain I can cook a great curry
Eye lyke rise 👍
The world would be a wonderful place if it was filled with people like you my friend! Keep up the good work please 🙏
Ps I liked your metal spoon!
Thank you. I love your channel and try and watch every one, but only before I go to bed. You calm me so I can sleep so well and think about your gorgeous food!
only the newcomers want the wooden spoon..us hardcore followers are used to it making our own curries .
bring back the 35 cm long handled 60 ml chef spoon 😍😍😍😍😍😍
I wasn't sure on the reason for switching to a wooden spoon either - maybe if it was a non-stick pan? The murgh pilau looks delicious and I need to eat more chicken on the bone as the flavour's so much better!
Looks fantastic,
I’ll give it a go this weekend 👍🏻
Enjoy watching from Australia I enjoy Indian cuisine.
Love chicken basmati and garam masala 👍
Proper food. Proper nice guy 😁
Peace be with you and your family. This looks beautiful, I will certainly be cooking this recipe.
Cooked another of the curries for friends. They were very impressed indeed. Thanks for a well presented and very calming video. Blessings to you all.
You should bring out a book of your recipes, I would certainly buy one, love your videos
His confidence is growing with every video. Wicked food, please keep your steady pace, it’s the way to be, I know most, but I’m always learning.👍🏻
Looks amazing.
Wonderful recipe 🙏🏻
It was wonderful watching this video, Chef. The tips from your mum that you put in time and again sure adds appeal. The final look... simply awesome!!. Your pace is very right and apt, confidence inspiring enough to push even a novice into trying out this dish.Thankyou all esp mum. Wishing you all the best and good health.
Lovely vid, mums food are always the best, wish you all the best
Thank you Chef Hussain. Really appreciate the time and effort you put in making these videos which are slow paced and easy to follow. When I make this atleast my Mum would be very proud. Love and Regards.
Thankyou Chef Hussain.
Another Asian recipe to had to my culinary skills, thank you chef Hussain. salaam alaikum.
I love your comments, bless you.
Really appreciate you sharing your food with all, I love your style and simplicity. Simply The Best, Thank you
F A N T A S T I C thanks
Happy New Year Chef Hussain! You’re a really great teacher, thank you.
This looks so good I’m making it tonight for tea wish me luck :£
Hi balti brothers love all ya videos tried a couple and loved them am from Sheffield but gunna try to make it to ya restaurant soon would u please try a lamb tikka Naga 🙏👍 all the best
Hi my good friend and that looks amazing as always...Your Idea of doing a video every month or so is great and look forward to cooking so many more of your dishes.Any chance of some sort of prawn/fish dish ?.keep up the good work and stay safe in these troublesome time .
Looks amazing! Thank you.
Please include any dessert recipes
much love and respect to you all from Malaysia
Another top class video. Thank you. Do you do a spice mix like Xacuti?
Best channel on the Tube, everything looks amazing!
bang on as always
Fantastic work again Chef Hussain!!
Really genuine nice guy ,and top chef
Really love your channel
My wife and I will be travelling over from Ireland later in the year - can't wait to eat at your restaurant
Keep up the great work
Really fascinating to watch. Love it how you defer to your Mums cooking.
Looks good chef, I will try myself at the weekend.
Looks delicious. I’d love you to show us how to cook a kofta curry. A late family friend (who was from Karachi) used to cook us kofta curry and it had eggs in it too. It was amazing
At this moment in time I have on my stove a chicken drum stick curry, we absolutely love it and I have loads of people asking me for the recipe, I tell them to watch the video and subscribe to your channel and they will then get the benefits of being able to cook beautiful authentic dishes as good if not better than our local takeaways and of course so much cheaper.
I'm not saying it's not great to go out but I just love cooking my own food especially when it's comparable to anything I can get elsewhere.
Thank you so much Chef Hussain for generously letting us in on your secrets
This one looks really delicious and will be my next one to cook, nothing better than one pot cooking
Bless 🙌
Superb, many thanks. Would this be possible to freeze. Mostly making for only myself and would be nice to make in a large batch. Keep the videos coming. Thoroughly enjoy them.
More videos please!! Thanks
Hi Chef. Thank you so much for many wonderful evenings we have had cooking your recipees. I have yet to make this one. I was just wondering does the flame stay on the stove during the foil stage at the end?
Looks amazing thanks for sharing ..
The main man returns. Love and respect heading your way ❤
can we get the side curry that goes alongside soon .. mm..yummy..
Love the look of this it will be Friday nights curry. keep up the great work dude.
Wonderful! Thanks for this.
Hi my brother Hussain the very like your Style how you Prepare Indian food
the All time I watching your
UA-cam channel please can you make Biryani
God bless you all…
Authentic Recipe. All your food 🥘 reminds me of Punjab, would love you to do a Lamb Briyani recepie there is so many region Variations but one that you make at the restaurant would be good ✅👊🏾👳🏾♀️
Looks amazing 👍
great stuff keep up the good work gonna definitely try this as I do with all your dishes, much love
Hi fantastic video
Was the Basmati rice pre-soaked?
Keep up the great work
Many thanks
Thank you so much, yes rice was pre soaked for better results 👌
That looks amazing Chef Hussain. We made the Chicken Jalfrezi and Rice Pilau last night. It was absolutely wonderful. Can't wait to try other recipes. Thanks for sharing.
Looks good - I'll have to give it a try :-)
Thanks. Brilliant.
Hi Hussain, love all your recipes, quick question - your salt looks pink, is it?? where do you get it from??
Thanks Chef for the recipe. I can’t wait to cook it. I would like to see a video of Bihari kabab
this looks amazing, deffo gonna be making this soon!
As salaam alaikum chief Hussain,
Beautiful baltis. The ginger/garlic paste, can you buy this as paste or do you have to make it? if so, how much ginger and how much garlic can you use?
Next question, when you cook the rice, what level should you turn the heat to high, medium or low?
I have made several of your dishes. Love them as does my family., Would love to see a recipe for South Indian Garlic Chilli Chicken. Love the dishes for the hotter palate
Thanks for the recipe mum! Does mum have e recipe for Pakistani Haleem?
Great vid , was the rice pre soaked before adding to the pot ?
Thank you, it was soaked for about 30 to 40 mins apx
I remember the earlier videos had captions on telling us how much of an ingredient goes into the recipe. Any chance of doing that again? When I cook your dishes for the first or second time I have my laptop in the kitchen to follow each step.
Looking forward to your fish recipes.
Thanks for the feedback, we'll keep this in mind. We do have the recipe written up in the description as well if this helps a bit
Thankyou.
How very thoughtful to pace this for beginners to cooking Asian food. The aromas coming off what you create must drive you mad wanting to eat it before putting it on tables! I'd like to see your recipe for Prawn Biryani. Must comment on the amount of chilli powder and the added whole green chillies to this dish - crikey that would blow my head off! Here in the UK only "hard-nuts" can take it that hot or show-offs! I'd keep it down to half a teaspoon of chilli powder and maybe half a chopped green or red chilli pod.
I'm intrigued by your use of Rapeseed oil instead of the usual Ghee (which is clarified butter or clarified vegetable fat depending on the type) Is there a reason for you using Rapeseed oil - health-wise perhaps? I know it's low cholesterol and a good kind of fatty acids.
I know this an old video, I'm not sure if you're still active, I have just came across you're chanel by chance, have you heard of a dish called "traditional Indian railway" or somthing like that, my local takeaway used to make it, they shut down over a year ago, I can't remember the name of the dish, but legend has it, the dish was served on the trains, I remember the dish was the best Indian food I've eaten (so far), any help would be appreciated.
Chef Hussain - love your videos! I've now learned how to make a couple of your dishes and really enjoy them. I do have a request, if possible, could you make a Biryani, not sure if it is a Balti dish. Thank you so much for your wonderful videos
Thanks for your kind words, we'll bear this in mind for our next videos 🙏
Chef Hussain thank you for sharing this wonderful recipe it looks amazing and I will be trying to cook it this weekend. Would you be able to do a paneer dish?
Chef thanks again for another tremendous recipe. Looking forward to doing this this weekend. I would love to see a from scratch dhansak. The way you calmly show the process is magical and has really helped. You have totally inspired me.
Please include Saag done in punjabi style And also palak paneer
At what point did you take it off the heat? Was it at the point where you began to dum cook it? Last time I tried to cook a similar dish I burned the rice and it turned me off cooking it. This looks lovely, I will try to cook it for my family. Thanks for the content.
Hi chef Hussain one time I didn't have any coconut to put in my curry but I did have a bounty bar chocolate 2 pack I put them in my madras sauce and it made it quite a different sweet taste try it in an experiment on a couple of customers to see if thy prefer the madras with the bounty or without
I wish that you can open a branch for the Balti restaurant here in Los Angeles area!
Thanks Chef, can I ask if you rinsed the rice beforehand
Hi Barry, yes the rice was rinsed
Been watching your videos for a couple of weeks now on and off, I just like the fact that you never use base gravy and pre cooked chicken, had a little argument with another person about this that recreates restaurant Currys on his channel, and told him it's not what curry is about, the way you do things and show us are epic and I have done a few recipes now, but this looks gorgeous and I'm going to be trying it
Great video, can you make a railway curry please
Hello brother. Should I soak and rinse the rice first? Thank you 🙏
Hi Brother, yes most definitely, soak for apx 30 mins.
Looks great, what chili powder do you use? I only use a teaspoon normally and that's very hot, two tablespoons must be 🔥
Hi, we used a mild chilli powder 😊
Love your videos, how do I buy your stuff
Thank you so much, we have pinned the comment with the links to order. Many thanks
What is the improvement from the metal spoon to the wooden spoon ?
Chef that looks amazing. How low was the heat under the pot at the 'dum' stage? I often seem to burn the base of my rice at this step so was hoping you could help me out.
Thank you so much, on a very low heat please.
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🇨🇦🇨🇦🇨🇦🇨🇦🥰😘
I wish you can open a restaurant here in Virginia
Please do a chicken dansak
My wife will ask me "What are you cooking tonight?"
and I'll answer "Hold on, I'll just check what Chef Hussain is up to"
Nice one Chef, another Banger!
No salt? Or I missed it? Anyhow, keep the recipes rolling chef
How about a no-base gravy tikka masala? or a traditional on-the-bone desi murgh korma? or A chicken karahi? The Pakistanis make the best karahi dishes.
Quick question 850g of rice how does that equate to in normal cup measurements? And how much water roughly in cups also? Thanks.
Why not just weigh the rice. Volume is a terrible way to measure dry products.
Hi chef Hussain watch a lot of Indian cookery video's and sometimes thy use an Indian spice that's I cannot translate into English spelling if you use a spice that is traditional in some of dishes can you please put a spelling of the spice
Hi Derek, we've written up the full recipe in the description below with all the correct spices in it. Hope this helps 😊
Well done please meat 🥩 dishes
What's wrong with metal spoon? They wash better and don't retain smells. In the past I've had sock wooden spoons for a long time to get rid of odour on them. Plastics utensils are options but can also retain stains and odour. If care is taken some of them can even melt.
When I tell my wife about one of your dishes, her first question is, "How many will it feed"? If this was for your restaurant, how many dished would it make?
Was that cooked rice or washed raw rice, asking for a friend 🤣