Murgh Ki Tahiri

Ingredients list for Murgh Ki Tahiri

• 1 cup Rice
• 300 grams Chicken cut into 1/2 inch pieces
• 2 tablespoons Ghee
• 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
• 1 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Garam masala powder
• to taste Salt

Method

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.