Boil the chicken sausages in water for 3 to 4 mins. Remove and cut
into bite-sized chunks.
Heat oil and fry the sausages till brownish in color. Remove.
In the same oil, saute the onions till really brown.
Add the ginger and garlic pastes 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 +
Season with salt & adjust the other spices (as per taste).
Cook till the oil surfaces on top.
Add in the fried chicken sausages + the kothmir. Mix well. Turn off
the heat and remove the masala.
In a vessel, bring 4 cups of water to a boil. Add to this water the
whole garam masala.
In the vessel in which you would cook the pulao, heat 1 tsp oil. Add
1/2 tsp ginger + garlic each. Then add in the washed and drained rice and
saute for 5 mins. Then add the boiled water and mix lightly. Cook the rice on medium heat till done.
Then add in the chicken sausage gravy and stir gently to mix. Cover and cook on low heat till done. Stir in between.
Garnish with kothmir and dish out this yummy MURGH SAUSAGE PULAO.