How to make Murgh Ki Tahiri -
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
For more recipes related to Murgh Ki Tahiri checkout Sweet and Sour Chicken Rice, Thai Sizzler, Thai Rice Bowl, Poha Chicken Bhujing . You can also find more Main Course Chicken recipes like Jamaican Chicken Curry-SK Khazana Cashew Chicken Steamed Chicken With Chilli Sauce And Vegetables Mandarin Chicken
Murgh Ki Tahiri Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Murgh Ki Tahiri Recipe
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.
