Ingredients:
• 250 g – Chicken sausages
• 2 cups – Rice
• 5 – Onions
• 4 – Tomatoes
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1/2 tbsp – Haldi
• 1/2 tsp – Red Chilli powder
• 1 tsp – dhaniya powder
• 1 tsp – Jeera powder
• 2 tbsp – Garam Masala powder
• 1/4 tsp – crushed Black Peppercorns
• 2-3 – green chillies, slit
• whole garam masala: 1 – Bay Leaf
• 3-4 – Cloves
• 3-4 – peppercorns
• 2-3 – elaichies
• 1stick – Dalchini
• 1 cup – kothmir
• salt
Method:
- Boil the chicken sausages in water for 3-4 mins.
- Remove and cut them into bite-sized chunks.
- Heat oil and fry the sausages till brownish in colour.
- Then remove it.
- In the same oil, saute the onions till they are really brown.
- Add the ginger and garlic paste and saute for a further 3 mins.
- Now add in the tomatoes and mix well.
- Saute on high heat for 3-4 mins, stirring constantly.
- Reduce heat and add in all the dry masalas and green chillies.
- Season using salt and adjust the other spices.
- Cook till the oil surfaces on top.
- Add in the fried chicken sausages and the kothmir. Mix them well.
- Turn off the heat and remove the masala.
- In a vessel, bring 4 cups of water to a boil. Add the garam masala to the water.
- In the vessel in which you would cook the pulao, heat 1 tsp of oil.
- Add 1/2 tsp of ginger and garlic each. Add in the washed and drained rice and saute for 5 mins.
- Then add the boiled water and mix it lightly.
- Cook the rice on medium heat till it is done.
- Then add in the chicken sausage gravy and stir gently to mix.
- Cover and cook on low heat till it is done. Stir in between.
- Garnish with kothmir.
Recipe courtesy of Sujata