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Murgh Ki Tahiri

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Fragrant rice with chunky potatoes and chicken.

This recipe has featured on the show Khanakhazana.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings :

Murgh Ki Tahiri

Main Ingredients

Rice, Ghee

Cuisine

Awadhi

Course

Noodles and Pastas

Level Of Cooking

Medium

Ingredients

  • Rice
    1 cup
  • Ghee
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Bay leaves
    2
  • Cinnamon
    1 inch stick
  • Black cardamom
    1 pod
  • Black peppercorns
    3-4
  • Cloves
    4-5
  • Onion sliced
    1 medium
  • Potato cut into cubes
    1 large
  • Chicken cut into 1/2 inch pieces
    300 grams
  • Turmeric powder
    1 teaspoon
  • Red chilli powder
    1 1/2 teaspoon
  • Garam masala powder
    1 teaspoon
  • Salt
    to taste

Method

Step 1


Place the rice in a large bowl and wash it rice thoroughly 2 to 3 times. Soak the rice in the same bowl in 3 cups of water for 20 minutes.

Step 2


Place a non stick medium sized deep pan on medium heat.

Step 3


Add the ghee and when small bubbles appear at the bottom of the pan, add the cumin seeds, bay leaves, cinnamon, cardamom, peppercorns and cloves and sauté for 1 to 2 minutes or till the fragrant.

Step 4


Add the onion and sauté for 3 to 4 minutes or till the onion turns a light brown. Add the potato and chicken pieces and sauté over medium heat for 5-7 minutes.

Step 5


Add the soaked rice, turmeric, chilli powder, garam masala powder and salt and stir. Add 3 cups hot water and stir again.

Step 6


When the mixture comes to a boil, reduce heat to low, cover the pan with a lid and cook for 15-20 minutes, or until the rice is done.

Step 7


Take the pan off the stove top and transfer the rice into the serving dish. Serve hot.

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