Chicken and Rice (Murg Chawal) Recipe

Chicken and Rice (Murg Chawal) Recipes

Ingredients :

8-12 pieces chicken, 60g each

salt, to taste

1 tbsp chopped ginger

1 tsp chopped garlic

3 tbsp ghee or vegetable oil

2 bay leaves

2 green cardamom pods

2 cloves

1 large onion, chopped

1 tbsp red chili powder

185g rice

salt, to taste

185ml tomato purée

185ml water

Method :

Rub the chicken pieces with a little salt, half the ginger, the garlic and 1 tablespoon of the ghee or vegetable oil. Set aside. Heat the remaining oil in a large saucepan. Add the bay leaves, cardamom and cloves and allow to sputter for a few seconds. Add the chicken pieces and cook until sealed on all sides. Add the onion and stir fry for 2-3 minutes. Add the remaining ginger, chili powder and rice, stirring carefully to avoid breaking the rice grains. Add the salt, the tomato purée and the water.

Bring to a fast boil, then reduce the heat and simmer wit the lid on for 10-12 minutes, until the rice is cooked. Remove from the heat, take off the lid and fluff the rice with a roasting fork. Set aside for 5 minutes before serving.

This dish from the cosmopolitan city of Bombay has its origins in the Marathas, whose rice dishes are famous along the west coast of India. This is non-vegetarian variation of a vegetarian dish.

Serves 4 - 6

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