Mughlai Cuisine

Akbari Murg-bhat

Servings : 2
Time Taken : 15-30 mins

1 kg – chicken cut into 6 to 8 good pieces
2 cups – chicken stock prepared from balance spices
2 cups – basmati rice
250 g – green peas
3 – onions, chopped fine
3 cloves – garlic, crushed
4 – tomatoes, pureed
1/2 tsp – pepper and salt
1 – capsicum, sliced
2 – bay leaves
1/2 tsp – chilli powder
1/2 tsp – powdered saffron


  1. Wash and dry chicken pieces. Rub them with pepper and salt & keep it aside for 10 mins.
  2. Heat ghee in a thick pan and fry chicken over gentle heat in 2 batches, turning them once. Fry until lightly and evenly browned.
  3. Remove the pieces and keep aside. Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute until onion softens.
  4. Add rice and salt and fry, stirring continuously, until lightly browned.
  5. Add tomato puree, chicken broth and saffron.
  6. Place chicken pieces over this mixture and bring it to a gentle boil.
  7. Cover lightly and cook. If possible, then bake it in an oven of 350 degree for 1 hour.
  8. Remove it from the oven, uncover, sprinkle it with little water and put in peas.
  9. Cover and bake for 20 mins. more until peas are cooked and no moisture is left.
  10. Let it stand for a while before serving.