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

• Boil the chicken sausages in water for 3-4 mins.
• Remove and cut them into bite-sized chunks.
• Heat oil and fry the sausages till brownish in colour.
• Then remove it.
• In the same oil, saute the onions till they are really brown.
• Add the ginger and garlic paste and saute for a further 3 mins.
• 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 and green chillies.
• Season using salt and adjust the other spices.
• Cook till the oil surfaces on top.
• Add in the fried chicken sausages and the kothmir. Mix them well.
• Turn off the heat and remove the masala.
• In a vessel, bring 4 cups of water to a boil. Add the garam masala to the water.
• In the vessel in which you would cook the pulao, heat 1 tsp of oil.
• Add 1/2 tsp of ginger and garlic each. Add in the washed and drained rice and saute for 5 mins.
• Then add the boiled water and mix it lightly.
• Cook the rice on medium heat till it is done.
• Then add in the chicken sausage gravy and stir gently to mix.
• Cover and cook on low heat till it is done. Stir in between.
• Garnish with kothmir.