Pulao is a rice-based dish which often also includes ingredients like vegetables or meat or both. 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. 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). In a bowl, combine the yogurt, ginger paste, garlic paste, kosher salt, nutmeg powder, and mace powder. A biryani from Hyderabad or a Kolkata style chicken biryani takes a lot of effort to cook. 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. There is no doubt that mutton has more depth in its flavors than chicken. The first time I felt comfortable with this recipe, I daringly invited a couple of very Bengali friends over for dinner. Recipes https://finallyfoodie.com/chicken-yakhni-pulao-bengali-gobindobhog According to a report in DNA, the earliest mention of Yakhni is in Ain-i-Akbar which is the autobiography of Akbar. The water should taste slightly saltier. Learn How To Make Basanti Pulao Recipe, a Bengali Recipe of Sweet Yellow Rice from The Bombay Chef - Varun Inamdar only on Rajshri Food. Dutch oven or a heavy bottomed pot with a tight fitting lid. Dada Biryani Bhubaneswar - Should You Go There? Cheap or expensive, they lack the aroma and flavor. 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. Flavors of Gobindobhog in Chicken Yakhni Pulao. This tastes just like it’s from back home.”. While the chicken is marinating, work on the rest of the preparation. It was a complete revelation. In the same dutch oven that we cooked the chicken in, heat 4 tablespoons of ghee or unsalted butter over medium-high heat. To the pot (that is missing half of the rice), add all of the cooked chicken and all of the gravy (every drop!). Set this bowl of rice aside. This recipe scales up well for larger gatherings. To my disappointment, she said yes, and that she adores it. Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies . 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 Mix it well and the marinade is ready. This dish is aromatic, rich in flavor, and very succulent from the onions and chicken. 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. 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. 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. If not, add more salt and taste again. 6 Gobindobhog Rice Recipes You Will Fall In Love With, Buy chicken on the bone. 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. Set aside. Fried Rice Recipe Bangla: Vegetable pulao often called vegetable fried rice in Bengal is a easy-to-cook, and nutritious rice recipe. 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. Cover up the chicken by layering it with the rice that we set aside. Mix 1 tablespoon oil with 1/2 teaspoon ghee, chilies, turmeric powder and 1 teaspoon salt. Sprinkle salt and add sliced red onion. A chicken yakhni pulao is perhaps one of those easy to cook, yet makes for a delicious one-pot meal. Today we’ll learn to make Bengali style delicious chicken rezala recipe with step by step pictures. After 20 minutes, turn off the heat, and let the pulao rest for at least 10-15 minutes. Unlike most Bengalis, I didn’t learn to cook from my mother, father, grandfather, or grandmother. Take the chicken pieces, wash under tap water, drain the excess water very well by putting into a large strainer for 15minutes. bengali morog pulao garnished with crispy onions and green chilies ~. Gobindobhog rice is used instead of basmati. This is called parboiling the rice. After 5 minutes, turn off the heat completely. 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. Saute for few seconds. Yakhni was initially prepared from meat, aromatic spices, curd and saffron. 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. https://tradrecipe.com/recipe/how-to-make-afghani-chicken-kabuli-pulao If you’re expecting this dish to be like a chicken biryani, it isn’t. 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. 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. My friend took one bite, and said, “Wow. To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. 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. Once the ghee is hot, add the sliced yellow onion, and sauté until translucent and starting to brown on the edges (about 10 minutes). Don’t clean the dutch oven as we will use the same pot to cook the rice in the next step. Transfer the cooked chicken and all of the gravy (every drop!) What sets apart the Indian yakhni dishes to the Greek and Turkish regions is the absence of tomatoes. Add 2 cups of room temperature water to the chicken, and reduce the heat to medium. Serve warm with a traditional Bengali garden tomato and cucumber salad (see recipe below). A few years ago, I had morog pulao for the first time in my life. Add whole spices - bay leaf, star anise, cumin, cloves, cinnamon, … 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. The liquid is called yakhni and has a soupy texture and is extremely delicious. 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. Fry until the cashews turn light golden in colour. One mouthful and you taste the subtle flavors from the meat and spices that the rice has soaked up. Pour 4 cups of hot water to the rice. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes. Add the kosher salt, and bring to a boil over high heat. 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. Mar 10, 2020 - This Chirer Pulao is Bengali version of Poha recipe, which is popular Indian breakfast recipe using Flattened Rice. In a skillet, heat 1 tablespoon oil. Bring 4 cups of water to a boil in a kettle. Garnish with crispy fried onions, extra green chilies, and lime wedges if desired. Add crushed pistachios and drizzle on kewra water, as well, if using. Akbar introduced a similar style when he annexed Kashmir in 1586. The Portuguese introduced tomatoes much later. https://www.spicypunch.com/recipe-bengali-white-pulao-ghee-bhat 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 … Leave it for marinate around 1 hour. For this recipe, I have made two deviation from the tradition to make it better, affordable and more suitable to the Bengali palette. Learn how to make the yummy, melt in the mouth Chicken Pulao . Set aside. Set a timer for 20 minutes. Cook the onion till it turns to almost brown colour. At this point, the chicken should be fully cooked and there should be about 2 cups of gravy in the pot. Basically a yakhni pulao has its origin in Kashmir where a mutton broth is prepared using meat, spices and aromatics. Cook for 20 minutes, stirring once in the middle to release any chicken pieces stuck to the pot. 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. It will even out once the yakhni is prepared. 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. Cook for a minute … After 20 minutes, check the chicken for doneness. *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. These delicious mouth-watering dishes are present in every party and every person enjoys eating it. 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. There is a peppery note towards the end. Heat a pot or cooker with oil. I am still learning the tricks of buying a good mutton and goat meat. A famous dish from Bangladesh known as Murgh Pulao. Add the chicken pieces, and mix well to combine. Simmer the heat to low. Add the rinsed basmati rice to the onions, and fry until the rice starts to become crispy – about 2 minutes. 1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. The rice biryani dishes include pulao, chicken biryani, mutton biryani, Chinese rice and butter rice. 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. However, chicken is easily available and more affordable than mutton. 1-2 green chilies, thinly sliced, optional. 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. Spread on a clean tea towel for 1 hour to dry. My mother does not cook. It’s more gently spiced than most biryani, and it’s not meant to be spicy at all. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. She’s just never cooked it. Add the marinated chicken and all of the marinade mixture to the pot. Heat ghee in a heavy bottom pan. The Indian market is replete with long grain rice which is sold as basmati rice. *Basmati rice is a long, slender-grained aromatic variety of rice originally cultivated and grown in the Indian sub-continent. Sheep meat was used in the dish. Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-garlic paste. Pingback: Dada Biryani Bhubaneswar - Should You Go There? Mix well into the chicken. Serves 6 . The Indian version does not use turmeric and tomatoes. Leave aside for 30 minutes. She doesn't really know how to cook. Set hot water side. 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. Transfer them to a plate and keep it aside to cool down. Add water, sugar and saffron. I assure you that the flavor will mesmerize you into thinking whether you can also cook a chicken biryani using gobindobhog rice. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. The aroma from the gobindobhog rice makes the subtle pulao makes it a more flavorful experience. Set a timer for 5 minutes. Drain water from chicken. It is Vegan, Gluten-Free & easy recipe Rinse 2 cups of basmati rice. morog pulao: bengali chicken & basmati rice with ghee, caramelized onions, whole garam masala, and green chilies. Drain the rice and add it in the pan. It takes under 30 mins to make this magically fragrant and light Indian chicken and rice masterpiece . Bengal’s authentic Basanti Pulao too uses gobindobhog rice. 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. Don’t open the lid. Take 5 cup water in a deep pan and bring the water boil. The bones have gelatin which increases the flavor profile of the yakhni. https://www.archanaskitchen.com/bengali-style-basanti-pulao-recipe 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. Traditional Bengali Basanti Pulao Recipe The word ‘Basanti’ means yellow in Bengali. Cut and wash chicken. Cover the pot with a lid, and set the heat to the lowest possible setting. https://pakistanichefs.com/chicken-pulao-pakistani-food-recipe Once at a roaring bowl, cover the pot with a lid, and immediately reduce the heat to medium. 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. 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! Uncover the lid, and give the whole mixture a gentle stir to fully combine all of the rice and chicken. 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. Increase the heat to medium high. Add the lime juice, sugar, and slit green chilies. Ingredients. 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. Long-grained rice varieties like basmati are often used to prepare pulaos. Over the course of my experiment with food, I have realized that basmati rice can be very well replaced. Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds. 2 hour cook time . My family left Bangladesh before anyone had a chance to acquire a substantial encyclopedia of its cuisine. Reader Interactions 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. ← Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions →, Not Your Grandma's Moussaka: A Greek Casserole with Eggplant, Meat, & Potatoes, Challah French Toast with Orange Zest & Vanilla, French Onion Soup with Thyme & Gruyere Cheese, Caramelized Parsnip, Sweet Potato, and Carrot Tarte Tatin with Herbed Goat Cheese & Fresh Rosemary, Baby Kale, Delicata Squash, Sweet Potato, Feta, Pomegranate, & Avocado Salad with Maple Mustard Vinaigrette, Brown Butter Blondies with Pistachios, Cranberries, White Chocolate, & Rose Petals, Quick Thai Basil Chicken with Chiles, Garlic, & Shallots, Harissa & Lemon Roast Chicken with Garlic & Potatoes, Savory Pumpkin & Sage Tarte Soleil with Pine Nuts, Sweet Potato & Ricotta Gnocchi with Garlic & Sage Brown Butter, Begun’er Tok: Bengali Charred Eggplants with a Sweet & Spicy Tamarind Glaze, Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions, Crispy Zucchini & Pumpkin Blossom Tempura, Coconut & Cardamom “Ras Malai” Tres Leches Cake with Toasted Coconut & Lime Zest Whipped Cream, Green Onion & Cilantro Multi-Grain Savory French Toast, Comforting Khichuri: Bengali Rice & Lentils with Warm Ghee & Limes, Golden Carrot Coconut & Ginger Bisque with Curried Spices & Lime Zest Cashews, Rhubarb Infused Gin + Recipe For Rhubarb Gin & Elderflower Cocktail, Summer Almond Cake with Fresh Strawberries & Peaches, Brown Butter Cookies with Dark Chocolate, Toffee Bits, Caramelized Almonds, & Flaky Sea Salt, Jaan's Favorite Banana Bread with Grated Carrots. Heat 4 tablespoons of ghee or unsalted butter over medium heat in a dutch oven. For all Bengali Recipe lovers, You can browse different categories like–Bengali Recipe, Ranna Recipe, and many more you can browse and view. This characteristic is especially important when cooking Bengali rice dishes such as pulao, biryani, and even khichuri. to a bowl. 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. Rice Biryani includes the most famous dishes of Pakistan and India. 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. Let it sit for 5-10 minutes before serving. Drizzle 4 tablespoons of milk over the chicken and rice. Not this one. 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. For the chicken marinade . Both of the siblings… 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) In a cooking pot, preheat cooking oil. Cover the pot with a tight fitting lid. Mix the salad ingredients together in a small bowl. Time to rewind. Basmati rice is extremely fragrant, and non-sticky, meaning that each grain remains individual after cooking. Persian cuisine used curries with a yogurt base. Your email address will not be published. Marinate for 30 minutes on your kitchen counter or for 2 hours in the refrigerator. 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. Taste and adjust with kosher salt as needed. Using a sharp knife, score the chicken thighs and drumsticks with 1-inch slits. Wash the rice. While the chicken is marinating, thinly slice a large yellow onion. You can find basmati rice at most Asian supermarkets. 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. It is difficult to procure a good quality basmati rice without burning a hole in your pocket. This Indian chicken pulao (pilaf) recipe is so easy to make. Gravy in the pot with a lid, and let the pulao rest at... Interactions fried rice recipe with step by step pictures of its cuisine meant to be spicy all... Style when he annexed Kashmir in 1586 1 teaspoon salt cook from my mother, father,,! Flavor profile of the rice to hold more sauce and absorb better flavor garnish crispy! 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