Mouri Murgh with Peas Pulao
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  • 2-3 nos of
  • 2-3 green elaichi,
  • 2-3 black elaichi,
  • 4-6 cloves
  • Oil
  • 1 tbsp each of Ginger
  • 1/2 tsp of Turmeric
  • 2. In a kadai, heat oil and saute the cubed, washed and Haldi
  • 3. In the same kadai, add another tablespoon of oil (I used mustard oil). Drop in the Tej Pata, whole garam masalas, fennel seeds
  • 5. Add the ginger paste followed by chopped tomatoes. Turn up the heat and fry till the colour turns brown and the tomato
  • 7. Add the marinated chicken and stir around till all the pieces are well coated in masala. Do this on high heat. Once the chicken is well coated with the masala, keep turning around...koshano
  • 8. If time permits, continue cooking in the kadai till the chicken is tender. And you may need to sprinkle water now and then to prevent burning. But like me, if you are running short of time, transfer to a pressure cooker. Add a mug of water. 2 whistles are adequate. Once cooled, and the lid comes off, transfer to the serving bowl and garnish with chopped coriander leaves
  • 2-3 nos of
  • 2-3 green elaichi,
  • 2-3 black elaichi,
  • Sugar
  • salt
  • 3. Add the washed and (preferably dried) basmati rice followed by the sugar, salt, Jaiphal or Javitri powder. Mix well on medium flame.
  • 4. Add the peas. Again give everything in the kadai a stir to mix.
  • 5.5 cups (same cup as used to measure the rice) of water. Squeeze half a piece of lemon (learnt from some blog on the net sometime back and follow it religiously for all pulaos and as promised the result is amazing...the cooked rice DO NOT stick)



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