Recipe - Akbari Murg-Bhat

1 kg Chicken cut into 6 to 8 good
pieces
2 cup Chicken stock prepared from
balance
; spices
One half teaspoon Pepper salt
6 tablespoon Ghee or oil
1 Capsicum cut or sliced up
3 Onions; chopped fine
3 Cloves garlic; crushed
2 Bay leaves
One half teaspoon Chilli powder
One half teaspoon Powdered saffron
2 cup Good quality rice
250 g Green peas.

Wash and dry chicken pieces. Rub them with pepper and salt and keep it
aside for 10 minutes.

Heat ghee in a thick pan and fry chicken over gentle heat in two
batches turning them once. Fry until lightly and evenly browned.
Remove the pieces and keep aside.

Now in the same ghee, fry onion, garlic, capsicum and bay leaves,
saute until onion softens. Add rice with salt and fry, stirring
continuously, until lightly browned. Add tomato purree, chicken broth
and saffron. Place chicken pieces over this mixture and bring it to a
gentle boil. Cover lightly and cook.

If possible, then bake it in an oven of 350 degree F for 1 hour.
Remove it from oven, uncover, sprinkle a little water and put in
peas. Cover and bake for 20 minutes more until peas are cooked and no
moisture is left. Wait awhile before serving.

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