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Akbari Murg-Bhat

Features

Rice item, served with main course, non-vegetarian dish

Ingredients  (Click here for measurement conversion)

Chicken - 4 kg, cut into 6 to 8 big pieces

Chicken stock - 8 cups, prepared from balance spices

Pepper salt - 2 teaspoons

Ghee or oil - 2 Tablespoons

Capsicum - 4, sliced

Onions - 12, finely chopped

Garlic - 12 cloves, crushed

Bay leaves - 8

Chilli powder - 2 teaspoons

Powdered saffron - 2 teaspoons

Basmati rice - 8 cups

Green peas - 1 kg

Method

• Wash and dry chicken pieces.

• Rub them with pepper and salt and keep aside for 10 minutes.

• Heat ghee in a thick pan and fry chicken over gentle heat, turning them once.

• Fry until the chicken pieces are evenly light brown.

• Keep aside the chicken pieces.

• In the same ghee, fry onion, garlic, capsicum and bay leaves.

• Saute until onion softens.

• Add rice with salt and fry, stirring continuously, until lightly browned.

• Add tomato purree, chicken broth and saffron.

• Place chicken pieces over this mixture and bring it to a gentle boil.

• Cover lightly and cook.

• If possible, then bake it in an oven of 350 degree Farenheit for 1 hour.

• Remove from oven or heat, uncover, sprinkle a little water and add peas.

• Cover and bake/heat for 20 minutes or until peas are cooked and no moisture is left.

• Wait a while before serving.

Comments

Serves - 4

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