Recipe 4: “When Murg met Pulao”

Prep time:  30 Mins
Spice level: Medium/ High
Serves: 4

• ½ kg Swadesh Basmati Rice
• 750 gms Chicken
• 1 Cup Curd
• 1 Tomato finely Chopped.
• Salt to Taste
• ½ Tsp Turmeric Powder
• 1 Tsp Red Chili Powder
• 1 Tbsp Ginger Garlic Paste
• ½ Pc of Nutmeg
• 4 Pcs of Mace
• 2 Green Cardamoms
• 1 Tsp Fennel Seeds
• ½ Cup Oil
• 4 Bay Leaves
• 1 Pc Cinnamon Stick
• 1 Black Cardamom
• 1 Star Anise (Optional)
• 3 Cloves
• 2 Green Cardamoms
• 1 Tsp Cumin
• 2 Onions Sliced.
• 4 Green Chilies
• 1 Tbsp Ginger Garlic Paste
• Chopped Coriander
• 1 Tsp Garam Masala Powder
• Salt to Taste
• 1 Litre Water
• 3 Tbsp Ghee

Instructions:

• Wash and soak Swadesh Basmati rice for 30 minutes Wash and dry the chicken.
• Marinate chicken with curd, salt, tomatoes, turmeric, chili powder, ginger garlic paste for 30 minutes or more. Grind together nutmeg, mace, green cardamoms, and fennel seeds to a fine powder.
• Heat oil and add bay leaves, black cardamom, cinnamon, star anise, cloves, and green cardamom and cumin seeds. Allow them to fry till aromatic.
• Add the chopped onions and cook till onions turn light golden. Add green chili slits, salt, ginger garlic paste and sauté for a couple of minutes.
• Add marinated chicken and cook covered till chicken is 50% tender. Add chopped coriander leaves, garam masala powder, salt and ground spice mix we prepared. Add one liter water and bring them to a boil.
• Add the soaked Swadesh Basmati rice and cook till done. (Do not stir the rice too much this will prevent the rice from breaking) Add some ghee a minute before putting off the flame.
• Serve hot with raita and kachumber.