Pudina Murgh Pulao

Recipe Contributed by Priyanka Mukherjee

Kolkata, India

Ingredients:

Chicken - 750 grams cut into 8 pieces

Basmati Rice - 2 cups

Onion - 3, finely sliced

Tomato - 1, finely chopped

Ginger - 2 inch

Green Chillies - 4

Chilli Powder - 1/2 tsp

Kala Jeera - 1/2 tsp

Mint Leaves - 1 cup

Coriander leaves - 4 tbsp, chopped

Bay leaves - 3

Black Cardamom - 4

Cloves - 4

Cinnamon sticks - 2

Garam Masala - 1tsp

Salt - to taste

Ghee - 3 tbsp

Water - 5 cups

Cooking Procedure:

1. Wash and soak the rice for 30 minutes. Drain water and put aside.

2. Boil chicken pieces with cinnamon, cloves, black cardamom, ginger, and a little salt in 5 cups of water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces ans stock separately. Discard whole spices and ginger.

3. Heat ghee and fry sliced onion until golden brown. Add green chillies, chicken pieces, chopped tomato, chopped coriander leaves and mint leaves. Saute until light brown, add chilli powder, garam masala, salt and kala jeera.

4. Measure 4 cups of stock into a heavy saucepan. Add strained rice along with chicken and bring to boil.

5. Cover and cook over medium flame until the liquid gets absorbed.

Serving Suggestions:

Serve piping hot alongside raita as an accompaniment.