Recipe for Murgh Anda Pulao

This is a Recipe for making at home tasty and delicious Restaurant or Dhaba Style Mugh-Anda Pulao or Chicken Egg Fried Rice. The is a filling main course rice dish, which is prepared using Anda-Bhurji and Chicken Pieces.

The Marathi language version of the same Fried Rice recipe can be seen here – Chicken Egg Pulao

Preparation Time: 30 Minutes
Serves: 4 Persons

2 Cups Basmati Rice
2 Eggs
1” Ginger (chopped)
5 Garlic Petals (chopped)
2 Cups Cabbage, Cauliflower, Capsicum, Carrot (chopped)
½ Cup Spring Onion
1 Cup Chicken Pieces (cooked)
3 Tablespoon Soya Sauce
2 Tablespoon Chili Sauce
Salt as per taste
Ajinomoto, Black Pepper crushed and as per taste
2 Tablespoon Oil

Cook the Rice and keep it aside for cooling. Chop the Vegetables. Cook the Chicken Pieces. Break and beat the Eggs with help of a fork.
Heat a tablespoon Oil in a non stick pan and add the Eggs, Black Pepper, Salt as per taste and prepare a Anda Bhurji.
Heat ½ tablespoon Oil in a Kadai and add the chopped Vegetables and fry them 2-3 minutes on a slow flame. Then add the cooked Rice, Anda Bhurji, Chicken pieces and mix it well.
Heat ½ Tablespoon Oil in a Kadai and add the Spring Onion, Ginger, Garlic, Ajinomoto, Crushed Black Pepper, Soya Sauce, Chili Sauce, Salt and add the Rice, mix it well and fry for 3-4 minutes on a slow flame.
Serve hot and garnish with Pineapple rings.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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