Murgh Khushka

Let me simplify --- It is a chicken flavored rice :) Though there is no chicken used in its preparation, the flavor comes from its broth which I had made earlier this week . The chicken broth/stock available in the store also works well with this recipe. Using broth instead of water to cook the rice gives it a dense and rich flavour. If you want just a hint of the chicken flavor (or are falling short of the stock :)) just dilute the broth with water.

The vegetarian version would be made using Vegetable stock and some chopped vegetables.

The Murgh Khushka goes well with anything from pickles, Dal to exotic , moghlai curries.

Ingredients:

2 tbsp. Ghee or oil

1 med. onion , thinly sliced,

2 cardamoms,

1/2" piece of Cinnamon,

2 cups Basmati Rice, washed

approx. 4 cups Chicken stock/broth, more if needed,

1/2 tsp. Ginger paste,

1/2 tsp. Garlic paste,

1 tbsp. mint leaves, chopped,

1 tbsp. coriander leaves, chopped,

1 green chilly, slitted,

salt to taste,

Finely chopped coriander leaves, as garnish.

Method:

Heat ghee, add cinnamon stick , cardamom and green chilly , let it fry for few seconds , then add onions and cook till they turn slightly brown. Add the ginger , garlic pastes, mint leaves , coriander leaves and cook for few mins. , don't let it burn , keep stirring. Now add the chicken stock and bring it to a boil over high heat. When the stock starts boiling, season it with salt and add the Basmati rice. Let it cook in the broth on high for 5 mins. , then reduce the flame n cook uncovered till almost all of the broth is absorbed by the rice . There should be very little broth still visible. At this stage cover the dish with a lid n reduce the flame to low. Cook till done or you see steam coming out from the lid. Remove from heat and let it rest for few minutes before opening the lid.