Murg Pulao


Serves 2
  •  1 cup basmati rice - washed & soaked in 2 cups water for 30 minutes
  • 250 gm chicken - cut into pieces 
  • 1 tsp salt, 2 tbsp oil


PASTE
  • 3 dried, red chillies - deseeded, 2  onions - chopped,1 tbsp oil
  •  ½ tsp salt, ¼ tsp turmeric (Haldi) powder,  12-14 flakes garlic - chopped
  •  2 tsp chopped ginger, 1 tbsp cumin  seeds (jeera), 2 tsp fennel (saunf)
  •  1" stick cinnamon (dalchini), seeds of 2  black cardamoms (moti elaichi)  
  •  3 clover (laung), 8 peppercorns 

  1.  Soak rice in 2 cups water for 30 minutes.
  2. For the paste grind all ingredients together, using some water.
  3.  Mix chicken and the prepared paste. Marinate for 2-3 hours.
  4.  Heat oil. Add the chicken with the marinade and stir fry for 3-4 minutes till it changes color. 
  5. Add rice along with the water. Add  1 tsp salt. Mix. Cover and cook on  low heat for 13 minutes. 
  6. Separate the grains with a fork. Serve hot.

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