Murgh sausage pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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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.

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