Mughlai Pulao
Ingredients
- Rice 300 gm
- Chicken (leg piece) ½ kg
- Peas 250 gm
- Onion chopped 1
- Potatoes chopped 2
- Boiled tomatoes 2
- Green chilies 5 – 6
- Ghee ½ cup
- All spice 1 tsp
- Whole cumin 1 tsp
- Coriander leaves 1 tbsp
- Turmeric ½ tsp
- Ginger garlic paste 2 tbsp
- Mix whole spices as required
- Salt to taste
Method
- Finely chop 4 green chilies, cut 2 potatoes into small cubes.Heat ¼ cup ghee in a pan, add 2 tbsp ginger garlic paste and fry for 1 – 2 minutes.Now cut the drumsticks from chicken leg pieces. Mark cuts on chicken.Add to the ghee and fry well.
- Now add ½ tsp turmeric, salt to taste, 1 tsp all spice powder, 1 tsp cumin seeds and 2 boiled chopped tomatoes.Fry for 2 – 3 minutes.Add in 250 gm peas and potato cubes. Also add ½ cup of water, cover and cook for 10 – 12 minutes till chicken is tender.
- Remove lid and fry well on high flame till water dries.In another pan heat remaining ¼ cup ghee, add mix whole spices as required and 2 green chilies cut into strips. Fry for 1 – 2 minutes.Add 1 ½ glass of water, cook on low flame till it is lukewarm.
- Add in 300 gm soaked rice and let it cook till water dries.Now remove rice from center of the pan, stuff with prepared chicken mixture.Cover with boiled rice, simmer for 8 – 10 minutes.Dish it out, serve hot.
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