MUGHLAI MURGH PULAO(SPICED RICE
WITH CHICKEN)
This dish is also part
of traditional Mughalai Cusine.
Potatoes - 400gm. (peeled and halves)
Ghee(clarified butter}- 75gm
Onions (sliced) - 295gm.
Ginger/garlicpaste-20gm.
Chili powder - 5gm.
Black pepper - 3.3gm.
Turmeric powder - 5gm.
Cumin seeds - 10gm.
Tomatoes (diced) -250gm.
Yogurt - 170gm.
Fresh mint - 16gm.
Green chilies - 10gm.
Cardamom - 5gm.
Salt To taste.
PULAO RICE:
Long grained rice-1kg.
Ghee (clarified butter)-50 gm.
Onions (sliced)-110gm.
Saffron - 2.5gm.
Hot water - 1200ml.
Cardamom - 10no.
Cloves - 6nos.
Cinnamon stick - 1no.
Ginger - 8gm.
Rose water - 60ml.
Chicken stock - 1920ml.
Salt To taste.
Heat ghee in frying pan and fry potato halves till brown. Remove potatoes, and fry onions, Ginger/garlic paste till golden brown and soft . Add chili powder, pepper , turmeric, cumin, salt and tomatoes. fry, stirring constantly for 5 mins. Add yogurt, mint, green chilies, cardamom and cinnamon. Cover, cook over low heat, stirring occasionally till tomatoes are cooked to a pulp. Add chicken pieces , mix well with gravy. Cover and cook till tender. Keep aside.
RICE :
Wash rice and soak for 10 mins and drain in colander for 30 mins. Heat ghee in a pan. Add cinnamon and cloves and when these begin to splutter, add onion slices and fry till golden brown. Add ginger, stir and add salt, chicken stock and bring to boil. lower heat and cook till rice is almost done. Grease a baking dish add rice and chicken after mixing. Add potatoes, sprinkle dissolved saffron and rose water and hot water. Bake in hot oven for 20 mins, till rice is fluffy. Serve hot.
Time taken -- 1 hr.
Serves -- 10.
