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Main Ingredients | Chicken, Rice |
Cuisine | Uttar Pradesh |
Course | Rice |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Shahi Murgh Kofta Pulao
- 1 1/2 cups Chicken
- 200 grams Rice
- 1/2 teaspoon Ginger chopped
- 2 tablespoons Fresh coriander leaves chopped
- to taste Salt
- 4 tablespoons Oil
- 2 Green cardamoms
- 1 Black cardamom
- 5 Cloves
- 1 Bay leaf
- 1 inch stick Cinnamon
- 2 medium Onions sliced
- 3/4 teaspoon Ginger paste
- 2 tablespoons Tomato puree
- 1 teaspoon Red chilli powder
Method
- Wash and soak rice in three cups of water for an hour. Drain away the water.
- Mix together chicken mince, chopped ginger, chopped coriander leaves and salt in a bowl. With wet hands take small portions and shape into koftas.
- Keep in a refrigerator for an hour. Take oil, green cardamoms, black cardamoms, cloves, bay leaf, cinnamon, sliced onion and ginger paste in a Microwave proof bowl and mix. Cook on Microwave HIGH (100%) for two minutes.
- Add rice and mix. Cook on Microwave HIGH (100%) for one minute. Add two and a half cups of water, tomato puree, salt and red chilli powder to the rice and mix.
- Cook on Microwave HIGH (100%) for two minutes. Add koftas, cover the bowl with a cling wrap. Make some holes on the wrap.
- Cook on Microwave HIGH (100%) for seven minutes. Allow standing time of five minutes and serve hot from the same bowl.
Nutrition Info
Calories | 1915 |
Carbohydrates | 77.6 |
Protein | 255.8 |
Fat | 64.6 |
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