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Murgh Hara Masala Rice, Murgh Nizami & Stuffed Baby Squids

Posted Jul 28 2009 10:30pm



500 g chicken , cut into 4 pieces
2 cups basmati rice, soaked for 30 minutes
2 onions , finely sliced
2 teaspoon ginger - garlic paste
3 green chillies, slit lengthwise
1 cup ( 100 ml ) yogurt
Salt to taste
2 bay leaves
40 ml ghee or cooking oil

For the green chutney, grind together

1 bunch coriander leaves
1/2 bunch mint leaves
3 green chillies
1 - cm ginger
3 cloves garlic


Marinate chicken in a mixture of green chutney , salt , yogurt , ginger - garlic paste for 30 minutes.

In a thick bottomed pan , heat ghee / oil add bay leaves , slit green chilies and onion. Saute till the onion is translucent.

Now add chicken along with the marinade and cook for five minutes, stirring frequently.

Add enough ( approximately 2 3/4 cups to 3 cups water ) water to cover the chicken. Bring it to a boil.

Add soaked rice and salt. Cover with a tight lid and let it cook on very low heat for 15 to 20 minutes or till done. Serve with raita.



200 g boneless chicken
100 g finely sliced onions
1 teaspoon cumin ( jeera ) seeds
4 -5 green chillies, finely chopped
2 tablespoon ginger - garlic paste
Salt to taste
2 tablespoon whisked yogurt
1 teaspoon garammasala powder
1 tablespoon crushed cashew nuts
1 tablespoon lemon juice
25 ml thick coconut milk
2 teaspoon chopped coriander leaves
40 ml oil


Heat oil in a saucepan and splutter cumin seeds . Add onion and chopped green chillies and saute till golden brown.

Add ginger - garlic paste and chicken. Then add salt , garammasala powder and lemon juice.

Stir well for 5 - 8 minutes. Then add yogurt and crushed cashew nuts. Mix well till the gravy gets a creamy consistency. Cover with a lid and cook for 10 minutes or till done.

Finally add thick coconut milk. Mix well. Do not boil again. Garnish with chopped coriander leaves. Serve with chapati / Naan.

Stuffed Baby Squids


1 tablespoon oil
2 fresh baby squids, 110 g each, washed and cleaned
5 g chopped garlic
2 g onion
150 g fresh zucchini, peeled, deseeded and finely chopped
5 g ( 1 teaspoon ) salt
3 grams pepper
60 g grated Parmesan cheese

Tomato Fondue :

4 g tomatoes, deseeded
5 g finely chopped fresh basil
Olive oil , a splash
Salt and pepper to taste

Cook tomato in olive oil until soft . Season with basil, salt and pepper. Blend and serve.


Heat oil in a non - stick wok and saute zucchini , onion and garlic until cooked. Season with salt and pepper. Remove from heat and blend in cheese. Let it cool.

Stuff the squids with this mixture. Pan - fry in a pan and then bake in a preheated oven at 180 * C for 15 minutes. Remove and serve with tomato fondue.

Recipe credit - Friday

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