1 tbsp coriander powder, cumin paste and poppy seed paste
1 tsp garam masala
2 tbsp Raw Papaya paste
Chilli paste 2 tbsp
Red chilli powder 1 tbsp
5 Large onions fried
1 onion chopped
4-5 tbsp Soya oil
Salt to taste
Pulao rice 500 gms
1 onion chopped
Fresh cream 2 tbsp
1 tbsp ginger garlic paste
1 cup milk
Saffron a few strands
1 tbsp lemon juice
Small cardamom 3 pieces
1 Black cardamom
2 tsp Kewra water
6 tbsp Mawa (Khoya)
6-8 tbsp Ghee
3 green chillies
Cashews as per choice
Raisons as per choice
Pistachios as per choice
4 Aalu bukhara
2 Bay Leaves
1 Cinnamon stick
Salt to taste
A pinch of sugar
Instructions
Marinate the chicken pieces with all the ingredients except oil and chopped onion. Marinate for at least 3 hours.
Heat oil in a pan and fry the onions with a little salt. Add in the marinated chicken and cook for 15 minutes. You can add some water if you want.
Soak the rice in water for at least 15 minutes.
In a pan heat some ghee or oil or both, fry the onions. Add in bay leaf, cinnamon stick, small and large cardamom, ginger garlic paste and saute for 5 minutes. Add in the soaked rice and cook for a few minutes.
Add in water, lemon juice, green chilli, salt, sugar, aloo, cashews and raisins. After 15 minutes check if the rice is 'Al dente'. Mix half of the chicken.
Add in saffron soaked milk, mawa, fried onion, pistachio, fresh cream, add another layer of rice and add some fired onions and dry fruits on top. After 5 to 6 minutes, turn off the flame and add some kewra water.
Dhakai Nawabi Morog Pulao is ready to be served hot.
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Marinate the chicken pieces with all the ingredients except oil and chopped onion. Marinate for at least 3 hours.
Heat oil in a pan and fry the onions with a little salt. Add in the marinated chicken and cook for 15 minutes. You can add some water if you want.
Soak the rice in water for at least 15 minutes.
In a pan heat some ghee or oil or both, fry the onions. Add in bay leaf, cinnamon stick, small and large cardamom, ginger garlic paste and saute for 5 minutes. Add in the soaked rice and cook for a few minutes.
Add in water, lemon juice, green chilli, salt, sugar, aloo, cashews and raisins. After 15 minutes check if the rice is 'Al dente'. Mix half of the chicken.
Add in saffron soaked milk, mawa, fried onion, pistachio, fresh cream, add another layer of rice and add some fired onions and dry fruits on top. After 5 to 6 minutes, turn off the flame and add some kewra water.
Dhakai Nawabi Morog Pulao is ready to be served hot.
INGREDIENTS
SERVING: 5
6 Chicken legs and breast pieces
200 gms curd
3 tbsp ginger garlic paste
1 tbsp coriander powder, cumin paste and poppy seed paste
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