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| Murgh Pulao |
Ingredients:
- Chicken regular cut 1
- Rice 500 g
- Oil 1 cup
- Yoghurt beaten 1 cup
- Onion chopped 4-5
- Tomatoes chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt 2-3 teaspoon
- Chilli powder 1 teaspoon
- Black pepper whole 1/2 teaspoon
- Caraway whole 1 teaspoon
- Cardamom small 4
- cardamom black 2
- Cloves 10-12
- Coriander whole 1 teaspoon
- Fennel whole 1/2 teaspoon
Procedure:
- Soak rice in water for 20 minutes. wash and drain keep aside.
- Fry onion in oil till golden.
- Then add spices except coriander and fennel whole fry for 1 minute.
- Now add chicken pieces and fry. When chicken changes colour add add fennel, coriander whole, ginger garlic pastes and yoghurt and tomatoes while stir. Fry on medium flame for 5 minutes.
- Now add 1 glass water and cook till chicken is tender.
- When chicken is tender add pre-soaked rice.
- Now add 2 or more glass water. Water should be 1 inch above the rice layer.
- Keep cooking on low flame while stir occasionally. (8-12 minutes)
- When most of the water is absorbed by rice, simmer it for 10 minutes.
- Delicious Murgh Pulao is ready.
- Serve hot with Mint raita.
