How to make Murgh Ki Tahiri Recipe - Fragrant rice with chunky potatoes and chicken.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice (चावल), Chicken (चिकन)

Cuisine : Hyderabadi

Course : Main Course_Chicken

Murgh Ki Tahiri

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

You can also find more Main Course_Chicken recipes like Kombdi Vade, Thai Baked Drumsticks, paneer, Kofte Mein Kofta. Or try out these recipes from Hyderabadi Cuisine like Paneer Bhare Papad, Masaledar Shimla Mirch Wale Chawal, Kaju Aur Moti Pulao, Chicken Pulao.

Murgh Ki Tahiri Recipe Card

Murgh Ki Tahiri
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Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : High

Ingredients for Murgh Ki Tahiri

  • Rice 1 cup

  • Chicken cut into 1/2 inch pieces 300 grams

  • 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

  • Ghee 2 tablespoons

  • 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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