Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Murg Pullao
 
 
Prepration: 30 mins.
Cooking: 16 mins.
Serves 4 Cal/Ser 205
 
Ingredients
1 cup basmati rice - washed & soaked in 2 cups water for 30 minutes
250 gm chicken - cut into pieces
¾ tsp salt, ½ tsp haldi powder
PASTE
3 dried, red chillies - deseeded, 2 onions - chopped
3 tbsp oil, 12-14 flakes garlic, 2 tsp chopped ginger
1 tsp cumin seeds (jeera), 2 tsp fennel (saunf)
1 tsp salt
1" stick cinnamon (dalchini)
seeds of 2 moti elaichi, 3 laung
8 peppercorns (saboot kali mirch)
 
Method
1. Soak rice in 2 cups water for 30 minutes. For the paste grind all ingredients together, using some water.
2. Mix chicken and the prepared paste in a big micro proof dish. Cover and microwave for 3 minutes.
3. Add rice along with the water. Add salt and haldi. Cover and microwave for 13 minutes.
4. Separate the grains with a fork. Serve after 5 minutes.