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
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
Method
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.
