by Aakash Babbar
400g India Khaas XL Authentic Basmati Rice, washed, soaked in water for 30 minutes and drained,100g Ghee or Butter, 65g Onion, 2g Cinnamon,2g Bay
Leaf, 1g Peppercorns, 6g Salt
Heat the Ghee / Oil in a heavy-bottomed pan over moderate heat. Add the onions and sauté until translucent. Then add the Ginger, Garlic, and Green Chillies and continue to fry until the mixture turns golden brown. Add the Chicken and increase the heat. Fry, turning them frequently, until they are golden all over. Add the spice mixture and stir mixing them well. Cover the pan, lower heat and cook until the chicken is tender. Uncover the pan, increase heat to high and stir in the India Khaas XL Rice. Mix the India Khaas XL Rice and add 3½ cups of very hot water. Cover the pan and bring it to boil. Reduce heat to low and simmer until the rice is cooked and all the liquid has been absorbed.
Your Tasty Murgh Pulao is ready to be served……