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Murg Polao #ChickenRecipes #FEM5K

Recipe By jayeeta karmakar
The ultimate best known Bangladeshi chicken pilaf loaded with flavour and required slow cooking. The flavour is similar to Biryani, but It isn’t like chicken Biryani; it’s more gentle than Biryani. It is an aromatic, rich in flavour dish.
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Non Vegdiet
45minstotal
45m.total
Murg Polao #ChickenRecipes #FEM5K
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Ingredients for Murg Polao #ChickenRecipes #FEM5K Recipe

  • 0.15 Kg Chicken legs
  • 18.75 g reek yoghurt
  • 0.06 Tsp Shahi Garam masala
  • 1/4 Tbsp inger paste
  • 0.13 Tbsp arlic paste
  • 0.13 Tsp Kashmiri red chilli powder
  • 1/4 Tbsp Vegetable oil
  • 1/4 Tbsp Ghee
  • 1 Pieces Almonds
  • 0.13 Pieces Large
  • 1/4 Pieces Cinnamon bark
  • 1/2 Pieces reen cardamoms
  • 1/2 Pieces Cloves
  • 0.13 Pieces Bay leaf
  • 0.13 Tsp Sugar
  • to taste Salt
  • 0.13 Cups Boiling water
  • 0.13 Tsp Kewra or screwpine water
  • 1/4 Cups obindobhog rice
  • 0.13 Pieces Red onion
  • 1/4 Pieces reen cardamoms
  • 0.38 Pieces Cloves
  • 1/4 Pieces Cinnamon stick
  • 0.13 Pieces Bay leaf
  • 1/4 Tbsp Vegetable oil
  • 1/4 Tbsp Ghee
  • 0.06 Cups Whole milk
  • 2.50 Pieces Raisins
  • 0.13 Tsp Sugar
  • 0.13 Tsp Kewra water
  • 1/2 Pieces reen chillies

Directions: Murg Polao #ChickenRecipes #FEM5K

  • STEP 1.spice grinder or coffee grinder and grind them alternating pulsing or whizzing. You will get approximately 1 ½ tsp of the spice blend.
  • STEP 2.Using a sharp knife, score the chicken pieces with 1-inch slits.
  • STEP 3.In a mixing bowl add in yoghurt, red chilli powder, spice blend, ginger and garlic paste, chicken pieces, salt to taste and combine them. Cover with a lid and marinate for 30 minutes on the kitchen counter or overnight in the refrigerator.
  • STEP 4.Put in Almonds in a small bowl, pour water and soak the almonds for 30 minutes.
  • STEP 5.Heat oil and Ghee in your dutch oven over medium heat.
  • STEP 6.Reduce the heat to low, add all the whole spices and give a quick stir for a few seconds to release the aroma from the whole spices.
  • STEP 7.Add the sliced onion, sprinkle salt and over medium heat fry the onion until developed golden brown colour. Once done, remove about 2-3 tbsp of fried onion from the dutch oven for garnishing and spread it on a kitchen tissue lined plate.
  • STEP 8.Next, add marinated chicken in the dutch oven and mix with the onion. Increase the heat to high, cook each side for 2 minutes, then flip the other side of the chicken pieces and cook for another 2 minutes on high heat. This way, chicken pieces will develop a golden brown colour and a crispy texture, but also chicken will release some moisture.
  • STEP 9.At this point, add 1 cup of boiling water, give a stir to mix everything well, then over high heat cook for a minute.
  • STEP 10.Once the liquid comes to a rolling boil reduce the heat to medium-low, cover with a lid and cook for 10 minutes, then remove the lid and give a stir so that the inner bottom doesn’t stick. Put the lid back and continue cooking or until the chicken is almost cooked through.
  • STEP 11.Meanwhile, remove the soaked almond skin, put them in a grinder, add a little bit of water to make a paste.
  • STEP 12.Once the chicken is almost cooked, add the almond paste and 1 tsp Kewra water. Mix everything well and over high heat cook for another 3-4 minutes,
  • STEP 13.Don’t wash the Dutch oven, start cooking rice in it.
  • STEP 14.Cook Rice ( Polao)
  • STEP 15.First, drain the soaked rice and place them on a fine sieve.
  • STEP 16.Next, add oil and Ghee in the Dutch oven, wait for a few seconds then add all the whole spices. Stir the spices over medium heat till the aroma released from them.
  • STEP 17.Then add sliced onion, sprinkle salt and fry over medium-high heat till the onion developed a lightly brown colour.
  • STEP 18.Add rice, sprinkle a little bit salt and keep stirring the rice for 3-4 minutes over medium-high heat. Don’t walk away at this point; else you may end up with burnt rice.
  • STEP 19.Now, add 3 ½ cups of boiling water, increase the heat to high and bring to a boil. Cover the cooking pot with a lid, turn off the heat and set the timer for 5 minutes.
  • STEP 20.Layer the Morog Polao
  • STEP 21.Uncover the pot, gently remove half of the parboiled or half-cooked rice from the dutch oven to a mixing bowl.
  • STEP 22.Add the cooked chicken and all the gravy in the dutch oven and spread it well.
  • STEP 23.Next, drizzle milk, Kewra water, raisins, sugar.
  • STEP 24.Add the remaining rice, garnish the top with fried onion. Put the lid on and set the dutch oven at the stovetop’s lowest possible setting for 20 minutes.
  • STEP 25.After 20 minutes turn off the heat and wait for another 10 to 15 minutes before serving, serve hot with Bengali garden salad.
Nutrition
value
566
calories per serving
30 g Fat32 g Protein41 g Carbs2 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    32g
  • Carbs
    41g
  • Fiber
    2g

MacroNutrients

  • Carbs
    41g
  • Protein
    32g
  • Fiber
    2g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    4mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    373mg
  • Selenium
    28mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By jayeeta karmakar