Akbari Murg Bhat Recipe

• 1 kg Chicken cut into 6 to 8 good pcs
• 2 c. Chicken stock prepared from balance spices
• 1/2 tsp Pepper salt
• 6 Tbsp. Ghee or possibly oil
• 1 x Capsicum sliced
• 3 x Onions, minced fine
• 3 x Cloves garlic, crushed
• 2 x Bay leaves
• 1/2 tsp Chilli pwdr
• 1/2 tsp Powdered saffron
• 2 c. Good quality rice
• 250 gm Green peas.

1. Wash and dry chicken pcs.
2. Rub them with pepper and salt and keep it aside for 10 min.
3. Heat ghee in a thick pan and fry chicken over gentle heat in two batches turning them once.
4. Fry till lightly and proportionately browned.
5. Remove the pcs and keep aside.
6. Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute/fry till onion softens.
7. Add in rice with salt and fry, stirring continuously, till lightly browned.
8. Add in tomato purree, chicken broth and saffron.
9. Place chicken pcs over this mix and bring it to a gentle boil.
10. Cover lightly and cook.
11. If possible, then bake it in an oven of 350 degree F for 1 hour.
12. Remove it from oven, uncover, sprinkle a little water and put in peas.
13. Cover and bake for 20 min more till peas are cooked and no moisture is left.
14. Wait awhile before serving.

chicken, chicken, pepper, oil, onions, garlic, bay leaves, chilli pwdr, saffron, rice

Taken from cookeatshare.com/recipes/akbari-murg-bhat-62831 (may not work)