Name: Murg Tehari recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

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..

Ingredients Serving: 4

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

Instructions

Soak rice for 30 mins.
Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min
Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.
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..
Stir in low to medium heat till oil leaves of the side
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.
When meat and pitatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.
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)
Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.
Now take 7 1/2 cups water add 4tbsp milk powder.Stir well
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 .
Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..
Turn off gas..do not touch or stir rice for 20 -30 mins..
After enough warm to touch rice place it on serving plate..

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