Akbari Murg-bhat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | India acces, Non veg | 1 | Servings | |
INGREDIENTS
| 1 | kg | Chicken cut into 6 to 8 good |
| pieces | ||
| 2 | c | Chicken stock prepared from |
| balance | ||
| spices | ||
| 1/2 | t | Pepper salt |
| 6 | T | Ghee or oil |
| 1 | Capsicum sliced | |
| 3 | Onions, chopped fine | |
| 3 | Cloves garlic, crushed | |
| 2 | Bay leaves | |
| 1/2 | t | Chilli powder |
| 1/2 | t | Powdered saffron |
| 2 | c | Good quality rice |
| 250 | g | Green peas. |
INSTRUCTIONS
Wash and dry chicken pieces. Rub them with pepper and salt and keep it aside for 10 minutes. Heat ghee in a thick pan and fry chicken over gentle heat in two batches turning them once. Fry until lightly and evenly browned. Remove the pieces and keep aside. Now 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 F for 1 hour. Remove it from oven, uncover, sprinkle a little water and put in peas. Cover and bake for 20 minutes more until peas are cooked and no moisture is left. Wait awhile before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 57
Total Fat: 6.2g
Cholesterol: 14.4mg
Sodium: 746.1mg
Potassium: 1101.2mg
Carbohydrates: 140.7g
Fiber: 6.8g
Sugar: 74.3g
Protein: 16.9g