morog pulao: bengali chicken & basmati rice with ghee, caramelized onions, whole garam masala, and green chilies. This is called parboiling the rice. bengali morog pulao garnished with crispy onions and green chilies ~. When you use your hand to lift the pulao, you will notice the stickiness, yet on the plate each grains of the rice appear separate. Cheap or expensive, they lack the aroma and flavor. Uncover the pot, and gently remove half of the par-boiled (partially cooked) rice from the pot to a second bowl, being careful not to over-handle the rice in the pot. There is no doubt that mutton has more depth in its flavors than chicken. If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations! Filed Under: Bengali Recipes, Rice and Bread Tagged With: Basanti Pulao, Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Durga pujo recipes, Food Photography, Indian Recipes, No Onion No Garlic, Pualo, Pulao, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Vegetarian. One mouthful and you taste the subtle flavors from the meat and spices that the rice has soaked up. Fry until the cashews turn light golden in colour. My friend took one bite, and said, “Wow. Once the ghee is hot, add the thinly sliced onions and fry until they are translucent and starting to become crispy and golden on the edges. Mix well into the chicken. How to make Chicken Pulao Add chicken, yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. However, chicken is easily available and more affordable than mutton. Cut and wash chicken. Don’t open the lid. Ingredients. Add all the whole spices (i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma. Drain water from chicken. The Indian market is replete with long grain rice which is sold as basmati rice. Set hot water side. Arrange the chicken pieces in a single layer, if possible, and cook for about 3-5 minutes on each side until the chicken pieces (and skin) are starting to caramelize and turn golden brown. After 5 minutes, turn off the heat completely. 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Persian cuisine used curries with a yogurt base. 2 hour cook time . Set a timer for 5 minutes. After 20 minutes, turn off the heat, and let the pulao rest for at least 10-15 minutes. I assure you that the flavor will mesmerize you into thinking whether you can also cook a chicken biryani using gobindobhog rice. Add the marinated chicken and all of the marinade mixture to the pot. The water should taste slightly saltier. In the same dutch oven that we cooked the chicken in, heat 4 tablespoons of ghee or unsalted butter over medium-high heat. https://www.spicypunch.com/recipe-bengali-white-pulao-ghee-bhat Unlike me, they had grown up in Bangladesh, came from families with strong Bengali ties, and had eaten a heck of a lot more morog pulao in their lifetime than me. Take 5 cup water in a deep pan and bring the water boil. Basmati rice is extremely fragrant, and non-sticky, meaning that each grain remains individual after cooking. Recipes Heat a pot or cooker with oil. For this recipe, I have made two deviation from the tradition to make it better, affordable and more suitable to the Bengali palette. Gobindobhog rice is used instead of basmati. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. Bengal’s authentic Basanti Pulao too uses gobindobhog rice. At this point, the chicken should be fully cooked and there should be about 2 cups of gravy in the pot. Add the chicken pieces, and mix well to combine. Dada Biryani Bhubaneswar - Should You Go There? Unlike most Bengalis, I didn’t learn to cook from my mother, father, grandfather, or grandmother. Drain the rice and add it in the pan. It is Vegan, Gluten-Free & easy recipe While the chicken is marinating, work on the rest of the preparation. I am still learning the tricks of buying a good mutton and goat meat. Set a timer for 20 minutes. 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer) After 20 minutes, check the chicken for doneness. Simmer the heat to low. Bhai phota or Bhai dhuj is celebration where the sisters put tika on the foreheads of their brothers with sandalwood paste and pray for their safety and success. Add 2 cups of room temperature water to the chicken, and reduce the heat to medium. Learn how to make the yummy, melt in the mouth Chicken Pulao . chicken rezala is a popular Mughlai style recipe of chicken, slow-cooked in curd or yogurt, cashew, and poppy seeds based white less spicy gravy, with … https://www.archanaskitchen.com/bengali-style-basanti-pulao-recipe This comes as both a hefty setback and (as I like to look at it) an advantage to my culinary pursuits as a chef and avid eater. In a bowl, combine the yogurt, ginger paste, garlic paste, kosher salt, nutmeg powder, and mace powder. Time to rewind. Rice Biryani includes the most famous dishes of Pakistan and India. The other day I saw a video of Bangalore’s most famous military canteen called “Shivaji Military Hotel” use gobindobhog rice sourced from Bardhaman district in Bengal for its mutton donne biryani. Your email address will not be published. *Basmati rice is a long, slender-grained aromatic variety of rice originally cultivated and grown in the Indian sub-continent. Add the kosher salt, and bring to a boil over high heat. Serve warm with a traditional Bengali garden tomato and cucumber salad (see recipe below). Learn How To Make Basanti Pulao Recipe, a Bengali Recipe of Sweet Yellow Rice from The Bombay Chef - Varun Inamdar only on Rajshri Food. A few years ago, I had morog pulao for the first time in my life. It’s more gently spiced than most biryani, and it’s not meant to be spicy at all. If the chicken is not yet done or if you have too much gravy, uncover the pot and cook until chicken is done or gravy is reduced. Leave it for marinate around 1 hour. Gobindobhog rice without doubt has a much richer flavor profile, is widely available (at least in the eastern parts of India) and is inexpensive when compared to basmati rice. In a skillet, heat 1 tablespoon oil. https://tradrecipe.com/recipe/how-to-make-afghani-chicken-kabuli-pulao Once at a roaring bowl, cover the pot with a lid, and immediately reduce the heat to medium. For the chicken marinade . 1-2 green chilies, thinly sliced, optional. Set this bowl of rice aside. Both of the siblings… The bones have gelatin which increases the flavor profile of the yakhni. Set aside. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes. Let it sit for 5-10 minutes before serving. The Indian version does not use turmeric and tomatoes. Spread on a clean tea towel for 1 hour to dry. Morog pulao is served as a one-dish meal, often during special occasions, and is usually accompanied by a fresh Bengali garden salad (for which you can find the recipe at the bottom). I thought to myself, “How am I x years old, and a Bengali, and I’ve never eaten this before?” I immediately called up my mother (somewhat furious), and I asked if she was familiar with morog pulao. Awadhi Chicken Biriyani has of course over the years shined as the crown jewel of all rice and chicken recipes but when both time and ingredients are limited and yet your tongue craves for a regal treat, cook my microwave chicken pulao. Leave aside for 30 minutes. Cook for 20 minutes, stirring once in the middle to release any chicken pieces stuck to the pot. Transfer the cooked chicken and all of the gravy (every drop!) Wash the rice. Chicken Pulao Recipe As this is a festive month another festival in here and that is Bhai Dhuj for North Indians or Bhai Phota for Bengali's. Dutch oven or a heavy bottomed pot with a tight fitting lid. Add crushed pistachios and drizzle on kewra water, as well, if using. Akbar introduced a similar style when he annexed Kashmir in 1586. Marinate for 30 minutes on your kitchen counter or for 2 hours in the refrigerator. A famous dish from Bangladesh known as Murgh Pulao. She doesn't really know how to cook. Today we’ll learn to make Bengali style delicious chicken rezala recipe with step by step pictures. Fried Rice Recipe Bangla: Vegetable pulao often called vegetable fried rice in Bengal is a easy-to-cook, and nutritious rice recipe. Drizzle 4 tablespoons of milk over the chicken and rice. Cook for a minute … Pulao should be always served warm, While I have used oil to brown the onions and saute the chicken, you can use ghee, Do not worry if you see the curd separate when you add it while preparing the yakhni. to a bowl. Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds. Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-garlic paste. This liquid is the yakhni or chicken stock, Using a spatula stir it every few minutes till the water dries up and you can see holes starting to form on the rice, Immediately lower the flame to the minimum, cover and cook it for another 10 minutes, Give this a nice stir to allow any moisture to evaporate and make the rice look drier, Allow the pulao to cool down before serving, While serving, garnish with the left-over brown onions. Reader Interactions She’s just never cooked it. Using a sharp knife, score the chicken thighs and drumsticks with 1-inch slits. 1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. What sets apart the Indian yakhni dishes to the Greek and Turkish regions is the absence of tomatoes. It takes under 30 mins to make this magically fragrant and light Indian chicken and rice masterpiece . succulent morog pulao with sweet onions and slight heat from the green chilies, Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies, 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer), 4 tablespoons whole-milk plain natural yogurt, 2 tablespoons ginger paste (or finely grated ginger on a micro-plane zester), 2 teaspoons garlic paste (or finely minced or pressed through a garlic press), 2-3 tablespoons lime juice, freshly squeezed (or to taste), 4-6 green chilies, slit in half with seeds intact (Thai bird or serrano), 1 tablespoon kewra water (screw-pine or pandanus essence), optional, 1 tablespoon pistachio powder (freshly ground), optional. Saute for few seconds. Required fields are marked *, FinallyFoodie.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees and affiliate income by advertising and linking to amazon.com and amazon.in, Bengali pulao, Chicken Pulao, Gobindobhog, Yakhni Pulao, Finely slice the onions as mentioned under "For the Brown Onions", In a wok, add oil and allow it to reach the smoking point, Add the sliced onions and saute till they are golden brown, Peel and roughly chop the ginger, garlic and onions as mentioned under "To Prepare the Yakhni", Wash the rice repeatedly to remove the dirt and starch, In a wok, dry roast all the whole spices mentioned under "To Prepare the Yakhni" for a couple of minutes, Put these whole spices in a muslin cloth and tie to prepare a potli, In the same wok, add oil and allow the oil to smoke, Add the roughly chopped ginger, garlic and onion and saute lightly for a minute, Add half of the brown onions along with well-beaten curd and briskly stir, Drop in the chicken pieces and lightly saute for a couple of minutes, Once it comes to a boil, taste the water for saltiness. This characteristic is especially important when cooking Bengali rice dishes such as pulao, biryani, and even khichuri. Add red chili powder, garam mashala powder,cumin powder,coriander powder,ginger paste,garlic paste,jaifal,jaiotri,yogurt and 1 ts salt to the chicken and mix all of them very well. You can find basmati rice at most Asian supermarkets. The rice biryani dishes include pulao, chicken biryani, mutton biryani, Chinese rice and butter rice. Heat ghee in a heavy bottom pan. *It’s important to use basmati rice for this dish because substitutions such as jasmine rice, brown rice, brown basmati rice, etc won’t yield the same aromatic, textural, or flavorful results. Bring 4 cups of water to a boil in a kettle. Take the chicken pieces, wash under tap water, drain the excess water very well by putting into a large strainer for 15minutes. Mix 1 tablespoon oil with 1/2 teaspoon ghee, chilies, turmeric powder and 1 teaspoon salt. Add the lime juice, sugar, and slit green chilies. The liquid is called yakhni and has a soupy texture and is extremely delicious. Taste and adjust with kosher salt as needed. Mar 10, 2020 - This Chirer Pulao is Bengali version of Poha recipe, which is popular Indian breakfast recipe using Flattened Rice. Since I don’t have easy answers from family members, I have to spend countless hours researching books, recipes, videos, and testing recipes (with great trial and error) to recreate the flavors and memories of dishes. Sheep meat was used in the dish. Increase the heat to medium high. Apr 6, 2020 - This মিষ্টি পুলাও Mishti Pulao recipe is for those days when you don't have time or any energy left for cooking and you have crossed your quota for takeouts According to a report in DNA, the earliest mention of Yakhni is in Ain-i-Akbar which is the autobiography of Akbar. It is difficult to procure a good quality basmati rice without burning a hole in your pocket. Rinse 2 cups of basmati rice. Cover up the chicken by layering it with the rice that we set aside. This recipe scales up well for larger gatherings. It will even out once the yakhni is prepared. Don’t clean the dutch oven as we will use the same pot to cook the rice in the next step. These delicious mouth-watering dishes are present in every party and every person enjoys eating it. Serves 6 . While the chicken is marinating, thinly slice a large yellow onion. Not this one. Long grain basmati rice which originates in parts of North India like Punjab is cooked in the shorba (yakhni) along with the meat resulting in yakhni pulao, or a pulao cooked in yakhni. This tastes just like it’s from back home.”. Cover the pot with a lid, and set the heat to the lowest possible setting. Transfer them to a plate and keep it aside to cool down. Mix it well and the marinade is ready. The aroma from the gobindobhog rice makes the subtle pulao makes it a more flavorful experience. Basically a yakhni pulao has its origin in Kashmir where a mutton broth is prepared using meat, spices and aromatics. It allows the rice to hold more sauce and absorb better flavor. Yakhni comes from the word ‘Akhin’ which means shorba or a light broth. Add the rinsed basmati rice to the onions, and fry until the rice starts to become crispy – about 2 minutes. There is a peppery note towards the end. 6 Gobindobhog Rice Recipes You Will Fall In Love With, Buy chicken on the bone. My mother does not cook. Cover the pot with a tight fitting lid. Set aside. The first time I felt comfortable with this recipe, I daringly invited a couple of very Bengali friends over for dinner. Pour 4 cups of hot water to the rice. Over the course of my experiment with food, I have realized that basmati rice can be very well replaced. In a cooking pot, preheat cooking oil. https://pakistanichefs.com/chicken-pulao-pakistani-food-recipe The green chilies lend a mild acidic heat to cut through the sweetness of the onions, but not to overpower the palate with a fiery spice. Mix the salad ingredients together in a small bowl. This step is very important, After 25 minutes, uncover and using a slotted spoon or tong separate the chicken pieces in a bowl or plate, Remove the spice potli and discard the contents, Filter the water by running it through a colander to separate the liquid from the solid content. To the pot (that is missing half of the rice), add all of the cooked chicken and all of the gravy (every drop!). This dish is aromatic, rich in flavor, and very succulent from the onions and chicken. To my disappointment, she said yes, and that she adores it. If you’re expecting this dish to be like a chicken biryani, it isn’t. This Indian chicken pulao (pilaf) recipe is so easy to make. Flavors of Gobindobhog in Chicken Yakhni Pulao. Yakhni was initially prepared from meat, aromatic spices, curd and saffron. The Portuguese introduced tomatoes much later. The sweet yellow Basanti Pulao or Polao, as we Bengalis call it, is one of our quintessential food items that we prepare during any special occasion – marriage, pujo, birthdays, feasts and so on. Sprinkle salt and add sliced red onion. In the meantime take a large bowl, beat the curd with a fork, add turmeric, red chili, cumin, coriander powder and 1 tablespoon mustard oil and mix well. A biryani from Hyderabad or a Kolkata style chicken biryani takes a lot of effort to cook. Add whole spices - bay leaf, star anise, cumin, cloves, cinnamon, … For all Bengali Recipe lovers, You can browse different categories like–Bengali Recipe, Ranna Recipe, and many more you can browse and view. Uncover the lid, and give the whole mixture a gentle stir to fully combine all of the rice and chicken. Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies . A lot of starch will make the chicken yakhni pulao look mushy and not give separate grains, Never serve a pulao while its steaming hot. A chicken yakhni pulao is perhaps one of those easy to cook, yet makes for a delicious one-pot meal. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. 2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Pingback: Dada Biryani Bhubaneswar - Should You Go There? Traditional Bengali Basanti Pulao Recipe The word ‘Basanti’ means yellow in Bengali. Cook the onion till it turns to almost brown colour. Long-grained rice varieties like basmati are often used to prepare pulaos. Once the ghee is hot, add the sliced yellow onion, and sauté until translucent and starting to brown on the edges (about 10 minutes). It was a complete revelation. https://finallyfoodie.com/chicken-yakhni-pulao-bengali-gobindobhog It came out so yummyyyyyy…thanks for the recipe .. Pingback: 6 Gobindobhog Rice Recipes You Will Fall In Love With, Your email address will not be published. Heat 4 tablespoons of ghee or unsalted butter over medium heat in a dutch oven. If not, add more salt and taste again. Garnish with crispy fried onions, extra green chilies, and lime wedges if desired. Add water, sugar and saffron. Add the cinnamon sticks, cardamom pods, and whole cloves to the onions, and sauté on medium heat for 2-3 minutes until the onions and whole spices are fragrant. Chicken pieces can be sized as slightly bigger than the usual curry cut pieces, Wash the gobindobhog rice properly till the rice appears clear when in water. My family left Bangladesh before anyone had a chance to acquire a substantial encyclopedia of its cuisine. To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. 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Learn to make Bengali style delicious chicken rezala recipe with step by step pictures every party and every person eating... Spiced than most biryani, and give the Whole mixture a gentle stir to fully combine all of the is! Mutton has more depth in its flavors than chicken cultivated and grown in the next.. Transfer the cooked chicken and all of the rice starts to become crispy – about 2 cups of water a... At this point, the chicken for doneness most biryani, and non-sticky, meaning that each remains... Variety of rice originally cultivated and grown in the next step friends over for dinner a easy-to-cook, slit... Powder and 1 teaspoon salt let the pulao rest for at least 10-15 minutes the. Years ago, I had morog pulao garnished with crispy fried onions, Whole Garam Masala, and reduce. Vegetable pulao often called Vegetable fried rice in the pot Kashmir where a mutton broth is prepared using meat spices. 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