How to make Shenahshahi Marghi Pulao - Spiced chicken rice with tomatoes.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Hyderabadi

Course : Rice

Shenahshahi Marghi Pulao Recipe Card

Shenahshahi Marghi Pulao

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.

For more recipes related to Shenahshahi Marghi Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Narangi Pulav, Jasmine , Romani Biryani, Chicken Triple Fried Rice.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Shenahshahi Marghi Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Chicken 2 inch pieces 500 grams

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Green chilli paste 1 teaspoon

  • Black pepper powder 1 teaspoon

  • Salt to taste

  • Oil 5 tablespoons

  • Tomatoes finely chopped 4-5 medium

  • Red chilli powder 1/2 teaspoon


Step 1

Wash and soak rice in three cups of water for half an hour. Drain and keep aside.

Step 2

Marinate chicken pieces with half the ginger paste, half the garlic paste, green chilli paste, pepper powder and salt and keep it aside.

Step 3

Heat oil in saucepan. Add the remaining ginger and garlic pastes. Cook for a minute and add tomatoes. Cook till soft.

Step 4

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.

Step 5

Add three cups of water, stir and cook for ten to fifteen minutes till done. Serve hot.