Ingredients

• 1 kg - chicken cut into 6 to 8 good pieces
• 2 cups - chicken stock prepared from balance spices
• 2 cups - basmati rice
• 250 g - green peas
• 3 - onions, chopped fine
• 3 cloves - garlic, crushed
• 4 - tomatoes, pureed
• 1/2 tsp - pepper and salt
• 1 - capsicum, sliced
• 2 - bay leaves
• 1/2 tsp - chilli powder
• 1/2 tsp - powdered saffron

How to Make Akbari Murg-bhat

• Wash and dry chicken pieces. Rub them with pepper and salt & keep it aside for 10 mins.
• Heat ghee in a thick pan and fry chicken over gentle heat in 2 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 and salt and fry, stirring continuously, until lightly browned.
• Add tomato puree, 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 degrees for 1 hour.
• Remove it from the oven, uncover, sprinkle it with little water and put in peas.
• Cover and bake for 20 mins. more until peas are cooked and no moisture is left.
• Let it stand for a while before serving.