Shenahshahi Marghi Pulao Spiced chicken rice with tomatoes. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Mar 2016 in Recipes Course New Update Main Ingredients Basmati Rice, Chicken Cuisine Hyderabadi Course Rice Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Shenahshahi Marghi Pulao 1 1/2 cups Basmati Rice 500 grams Chicken 2 inch pieces 2 teaspoons Ginger paste 2 teaspoons Garlic paste 1 teaspoon Green chilli paste 1 teaspoon Black pepper powder to taste Salt 5 tablespoons Oil 4-5 medium Tomatoes finely chopped 1/2 teaspoon Red chilli powder Method Wash and soak rice in three cups of water for half an hour. Drain and keep aside. Marinate chicken pieces with half the ginger paste, half the garlic paste, green chilli paste, pepper powder and salt and keep it aside. Heat oil in saucepan. Add the remaining ginger and garlic pastes. Cook for a minute and add tomatoes. Cook till soft. Add red chilli powder and salt and mix well. Add rice, stir well and sauté for five to six minutes. Add marinated chicken and sauté for one to two minutes. Add three cups of water, stir and cook for ten to fifteen minutes till done. Serve hot. Nutrition Info Calories 2365 Carbohydrates 156.7 Protein 249.3 Fat 82.1 #Chicken #Ginger paste #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article