Akbari Murg-bhat

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 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

How to Make Akbari Murg-bhat

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