Murg Pulao

Preparation 30 mins .
Cooking. 16 mins.
Serves.4
Cal/Ser 205

Ingredients:

1cup basmati rice- washed &,soaked in 2 cups water for 30 minutes
250 gm chicken - cut into pieces
1/4 tsp salt, 1/2 tsp haldi powder

PASTE

3 dried,red chillies- deseeded, 2 onions-chopped, 3 tbsp oil
12- 14 flakes garlic,2 tsp chopped ginger
1tbsp cumin seeds (jeera).2 tsp fennel (sounf). I 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.