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Murgh Sausage Pulao

Ingredients

1. 250 gms Chicken Sausages (or any other meat as desired).
2. 2 cups Rice, washed, soaked for an hour and then drained.
3. 5 Onions, medium sized, sliced.
4. 4 Tomatoes , medium sized, finely chopped.
5. 1/2 tsp Ginger paste.
6. 1/2 tsp Garlic paste.
7. 1/2 tbsp Haldi.
8. 1/2 tsp Red Chilli powder
9. 1 tsp Dhaniya powder
10. 1 tsp Jeera powder
11. 2 tbsp Garam Masala powder
12. 1/4 tsp Crushed Black Peppercorns.
13. 2-3 Green Chillies, slit.
14. Whole Garam Masala (1 Bayleaf, 3-4 Cloves, 3-4 Peppercorns, 2-3 Elaichies, 1" stick Dalchni)
15. 1 cup Kothmir, chopped.
16. Salt to taste.

Method:

1. Boil the chicken sausages in water for 3 to 4 mins. Remove and cut into bite-sized chunks.
2. Heat oil and fry the sausages till brownish in color. Remove.
3. In the same oil, saute the onions till really brown.
4. Add the ginger and garlic pastes and saute for a further 3 mins.
5. Now add in the tomatoes and mix well. Saute on high heat for 3-4 mins, stirring constantly. Reduce heat and add in all the dry masalas + green chillies.
6. Season with salt & adjust the other spices (as per taste).
7. Cook till the oil surfaces on top.
8. Add in the fried chicken sausages + the kothmir. Mix well. Turn off the heat and remove the masala.
9. In a vessel, bring 4 cups of water to a boil. Add to this water the whole garam masala.
10. In the vessel in which you would cook the pulao, heat 1 tsp oil. Add 1/2 tsp ginger + garlic each. Then add in the washed and drained rice and saute for 5 mins. Then add the boiled water and mix lightly. Cook the rice on medium heat till done.
11. Then add in the chicken sausage gravy and stir gently to mix. Cover and cook on low heat till done. Stir in between.
12. Garnish with kothmir and dish out this yummy MURGH SAUSAGE PULAO.