Shenahshahi Marghi Pulao

Ingredients list for Shenahshahi Marghi Pulao

• 1 1/2 cups Basmati Rice
• 500 grams Chicken 2 inch pieces
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• 1 teaspoon Green chilli paste
• 1 teaspoon Black pepper powder
• to taste Salt
• 5 tablespoons Oil
• 4-5 medium Tomatoes finely chopped
• 1/2 teaspoon Red chilli powder

Method

1. Wash and soak rice in three cups of water for half an hour. Drain and keep aside.
2. Marinate chicken pieces with half the ginger paste, half the garlic paste, green chilli paste, pepper powder and salt and keep it aside.
3. Heat oil in saucepan. Add the remaining ginger and garlic pastes. Cook for a minute and add tomatoes. Cook till soft.
4. Add red chilli powder and salt and mix well. Add rice, stir well and sauté for five to six minutes. Add marinated chicken and sauté for one to two minutes.
5. Add three cups of water, stir and cook for ten to fifteen minutes till done. Serve hot.

Nutrition Info