Shahi Morog Polau/ Chicken Polau


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Shahi Morog Polau/ Chicken Polau

By July 5, 2016

Author: Zurana
Recipe type: Main
Cuisine: Bangladeshi
Serves: 6 people



Chicken Preparation:

  • Cut the chicken cut each into 4 pieces. Wash and dry with kitchen napkin. Mix a teaspoon ginger garlic paste, salt and food color.
  • Heat oil and fry chicken pieces until brown on high heat. Keep aside.
  • Then fry boiled egg until light brown and keep aside.
  • Heat ghee in a wok or korai. Add whole garam masala and fry a little. Add onion paste and fry until light brown.
  • Then mix ginger-garlic paste, cumin, red chili, coriander, nutmeg-mace, salt, cashew nut paste one by one.
  • Then mix 1/2 cup of water and mix well. Cook 1 or 2 minutes.
  • Then whisk yogurt and mix with gravy.
  • Now place chicken pieces and mix with spices. Add half of fried onion and sugar.
  • Cook on medium heat for 2-3 minutes. Then add one cup water and cook until thick and chicken is done on medium low heat.
  • Once cooked, then turn off flame and keep aside.


Rice Preparation:

  • Clean and wash the rice well. Put the washed rice on a strainer for 15 minutes.
  • Heat ghee in a nonstick deep bottom pan. Fry chopped onion until soft. Then add polau rice and fry a little.
  • Then add water and cook on high heat.
  • Once the water starts boiling reduce heat to low. Add whole garam masala, green chilies, salt and kewera essence.
  • Cover cook on low heat for 20 minutes.
  • Take out half of cooked rice and place the chicken pieces. Sprinkle fried onions and alu bukhara.
  • Now cover the chicken with the other half of the rice. Cook over low heat for 15 to 20 more minutes.
  • Once done, cover until serve.
  • Transfer to a serving bowl and sprinkle fried onion and place boiled egg.
  • Serve with shami kabab and salad and borhani.
  • Enjoy!





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