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Murgh ki Tahiri

Fragrant rice with chunky potatoes and chicken. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Chicken
Cuisine Hyderabadi
Course Main Course Chicken
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Non Veg
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Ingredients list for Murgh ki Tahiri

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

Method

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  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.
  2. Place a non stick medium sized deep pan on medium heat. 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.
  3. 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.
  4. Add the soaked rice, turmeric, chilli powder, garam masala powder and salt and stir. Add 3 cups hot water and stir again. 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.
  5. Take the pan off the stove top and transfer the rice into the serving dish. Serve hot.

Nutrition Info

Calories 1476
Carbohydrates 194.8
Protein 96.5
Fat 34.6
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