Murghi Chawal (Murghi Chawal — Chicken and Rice)

An Indian family classic — tender chicken simmered with onion, then folded into rice cooked in its own broth with cloves, cardamom, cinnamon, raisins, almonds, and pistachios.

Amount	Ingredient
1	chicken (about 3½ lb / 1.5 kg), cut into pieces
2 cups	rice
½ cup (100 g)	butter or oil
6	cloves
6	whole cardamom pods
1 piece	cinnamon stick
1	onion, sliced
½ cup	raisins
10	blanched almonds, slivered
10	pistachios
	salt, to taste

Murghi chawal — literally "chicken and rice" — is the Indian home cook's biryani-adjacent comfort dish, simpler than a layered biryani but just as fragrant. The chicken is simmered with onion until tender, and its broth becomes the cooking liquid for the rice, which is first toasted in butter with whole cloves, cardamom, and cinnamon. Raisins, almond slivers, and pistachios are stirred in at the end, and it's traditionally garnished with hard-boiled eggs and fried onions.

Ingredient notes: The chicken is cooked first and its broth becomes the rice's liquid — this is the dish's whole trick. Basmati or any long-grain rice works. The garnishes are traditional: hard-boiled eggs, halved, and crispy fried onions.

• Large pot (for the chicken)
• Large casserole (for the rice)
• Wooden spoon

1. Simmer the chicken (20 min). Put the chicken pieces in a pot with the sliced onion and just enough water to cover. Cook until the chicken is tender.
2. Remove the chicken (2 min). Take the chicken out, keep it warm, and reserve the broth with the onion.
3. Toast the rice (7 min). In another casserole, heat the butter and sauté the rice with the cloves, cardamom, and cinnamon, stirring constantly, for 6-7 minutes.
4. Add the broth (2 min). Pour in the chicken cooking broth and onion — the liquid should come about 2 inches (5 cm) above the rice. If not enough, add hot water.
5. Cook the rice (15 min). Salt and cook over gentle heat until the rice is tender and all the liquid is absorbed.
6. Finish (3 min). Off the heat, fold in the raisins, almond slivers, and pistachios. Mix gently.
7. Serve (2 min). Serve hot, with the chicken alongside, garnished with hard-boiled eggs and fried onions if you like.

• The broth is the flavor. Never discard it — the rice cooks in chicken goodness.
• Toast the rice well. Six to seven minutes of constant stirring seals the grains.
• Two inches of liquid. The ratio is what gives tender, separate grains.
• Nuts and raisins at the end. They stay bright and intact, not mushy.
• Gentle heat. Low and slow makes the rice perfect.
• The garnish is tradition. Fried onions and eggs make it a celebration plate.

Mistake	Why It Hurts	The Fix
Discarding the broth	Flat, tasteless rice	The broth IS the liquid
Rushing the toast	Hard, uneven rice	Full 6-7 minutes, stirring
Too much liquid	Soupy rice	2 inches above the rice
Boiling hard	Sticky, broken grains	Gentle heat
Nuts added early	Soggy, pale	Stir in off the heat
Skipping the garnish	Missing the tradition	Eggs and fried onions

• Mutton Chawal: Use mutton instead of chicken — cook longer.
• Vegetable Version: Add peas and carrots with the rice.
• Saffron Murghi: A pinch of saffron in the broth.
• Spicier: Add green chilies and garam masala.
• Yogurt Side: Cool raita to balance the spices.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Warm gently in a covered pan with a splash of water.

Fragrant and comforting, this pairs with:

• Riesling (off-dry) — Sweetness tames the spice.
• Gewürztraminer — Aromatic and rich.
• Indian lager — Clean and crisp.
• Mango lassi — The classic cooling side.

Per Serving (about 1½ cups)
Calories	640
Protein	38 g
Fat	26 g
Carbohydrates	62 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What does "murghi chawal" mean?

"Chicken and rice" in Hindi/Urdu — a simple, fragrant one-pot Indian classic.

Is this the same as biryani?

Similar family, simpler method — the rice cooks in the chicken broth rather than being layered and steamed.

Can I use boneless chicken?

Bone-in gives a richer broth — but boneless works with a lighter stock.

What rice should I use?

Basmati is ideal for its fragrance and separate grains.

What are the garnishes?

Hard-boiled eggs and fried onions are traditional — plus fresh cilantro if you like.

• Hyderabadi Chicken Biryani (Volume 3)
• Chicken Kabsa Rice (Volume 3)
• Riz Casimir (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.