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Murgh sausage pulao Recipe

Murgh sausage pulao is a popular Indian Main
Author :
 
On :
Thursday, 20 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
One-Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 250 g - Chicken sausages
  • 2 cups - Rice
  • 5 - Onions
  • 4 - Tomatoes
  • 1/2 tsp - Ginger paste
  • 1/2 tsp - Garlic paste
  • 1/2 tbsp - Haldi
  • 1/2 tsp - Red Chilli powder
  • 1 tsp - dhaniya powder
  • 1 tsp - Jeera powder
  • 2 tbsp - Garam Masala powder
  • 1/4 tsp - crushed Black Peppercorns
  • 2-3 - green chillies, slit
  • whole garam masala: 1 - Bay Leaf
  • 3-4 - Cloves
  • 3-4 - peppercorns
  • 2-3 - elaichies
  • 1stick - Dalchini
  • 1 cup - kothmir
  • salt
  • How to Make Murgh sausage pulao:

    1. Boil the chicken sausages in water for 3-4 mins.
    2. Remove and cut them into bite-sized chunks.
    3. Heat oil and fry the sausages till brownish in colour.
    4. Then remove it.
    5. In the same oil, saute the onions till they are really brown.
    6. Add the ginger and garlic paste and saute for a further 3 mins.
    7. Now add in the tomatoes and mix well.
    8. Saute on high heat for 3-4 mins, stirring constantly.
    9. Reduce heat and add in all the dry masalas and green chillies.
    10. Season using salt and adjust the other spices.
    11. Cook till the oil surfaces on top.
    12. Add in the fried chicken sausages and the kothmir. Mix them well.
    13. Turn off the heat and remove the masala.
    14. In a vessel, bring 4 cups of water to a boil. Add the garam masala to the water.
    15. In the vessel in which you would cook the pulao, heat 1 tsp of oil.
    16. Add 1/2 tsp of ginger and garlic each. Add in the washed and drained rice and saute for 5 mins.
    17. Then add the boiled water and mix it lightly.
    18. Cook the rice on medium heat till it is done.
    19. Then add in the chicken sausage gravy and stir gently to mix.
    20. Cover and cook on low heat till it is done. Stir in between.
    21. Garnish with kothmir.




     

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