Murg Tehari | How to make Murg Tehari

By Nilanjana Bhattacharjee Mitra  |  8th Feb 2017  |  
5 from 1 review Rate It!
  • Murg Tehari, How to make Murg Tehari
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

21

1

About Murg Tehari Recipe

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

Murg Tehari is a delicious dish which is enjoyed by the people of every age group. The recipe by Nilanjana Bhattacharjee Mitra teaches how to make Murg Tehari step by step in detail. This makes it easy to cook Murg Tehari in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Murg Tehari at home. This amazing and mouthwatering Murg Tehari takes few minutes for the preparation and 45 minutes for cooking. The aroma of this Murg Tehari is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Murg Tehari is a good option for you. The flavour of Murg Tehari is palatable and you will enjoy each and every bite of this. Try this Murg Tehari and impress your family and friends.

Murg Tehari

Ingredients to make Murg Tehari

  • Govindobhog rice - 400 gms /4cups
  • Chichen - 600gms
  • potatoes - 3 .cut into halves
  • onion - 1 ,thinly sliced
  • ginger paste - 1tsp
  • garlic paste - 1tsp
  • Green chili -1-2
  • curd - 3tbsp
  • turmeric - 1/2tsp
  • chili powder - 1/2 tsp
  • coriander Powder - 1tsp
  • cumin - 1/2tsp
  • Garam masala -1/2 -1 tsp
  • salt - As required
  • sugar - 1/2 tsp
  • Milk powder- 2tbsp
  • Rose water - 1tsp
  • Kewra water - 1/2 tsp

How to make Murg Tehari

  1. Soak rice for 30 mins.
  2. Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min
  3. Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.
  4. Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..
  5. Stir in low to medium heat till oil leaves of the side
  6. Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.
  7. When meat and pitatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.
  8. Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)
  9. Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.
  10. Now take 7 1/2 cups water add 4tbsp milk powder.Stir well
  11. Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .
  12. Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..
  13. Turn off gas..do not touch or stir rice for 20 -30 mins..
  14. After enough warm to touch rice place it on serving plate..

My Tip:

1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindobhog rice out of west bengal so you can easily use basmati.

Reviews for Murg Tehari (1)

Kanak Patel2 years ago

Looks really amazing! I am sure it must taste great too...
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