Murg Polau | How to make Murg Polau

By Poulomi Ghosh  |  18th Mar 2017  |  
4 from 1 review Rate It!
  • Murg Polau, How to make Murg Polau
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About Murg Polau Recipe

I’m going to share with you a simple but traditional recipe, you can call it one pot mill. Actually if you are in harry but want to serve a yummy dish then this going to be your 1st choice.

The delicious and mouthwatering Murg Polau is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Murg Polau is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Murg Polau. Poulomi Ghosh shared Murg Polau recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Murg Polau. Try this delicious Murg Polau recipe at home and surprise your family and friends. You can connect with the Poulomi Ghosh of Murg Polau by commenting on the page. In case you have any questions around the ingredients or cooking process. The Murg Polau can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Murg Polau with other users

Murg Polau

Ingredients to make Murg Polau

  • chicken- 600gm (cut into big pieces) ; yougart-100gm ; ginger paste-1tbs ; Garlic paste-1tbs ; Green chili paste-1tsp ; Cashew paste-1tbs ; Melon seed pate-1tbs
  • Nutmeg powder- ¼ tsp & ¼ tsp ; Mace powder-1/3 tsp & 1/3 tsp ; Garam mashala powder ( cinnamon,cardamom,cloves)-1 tsp ; Basmati rice- 2 cup ; Turmeric powder-2 tsp ; Whole garam mashala- (cinnamon stick 1 inch, cardamom 5-6 , cloves 4-5)
  • Gee- 100gm ; Vegetable oil- 50gm ; Salt- as per taste ; Sugar- 2-3 tbs ; cashew- 10-12 ; Raisin-12-15 ; Rose water-1tsp ; Kewra water- 1tsp ; Berestha(deep fried onion) - 1 cup ; Milk- 1cup

How to make Murg Polau

  1. Wash the chicken keep it in a large mixing bowl,
  2. Now marinate the chicken with ingredients no (2 to 10) and also add salt mix it nicely, keep it into the refrigerator for atleast 2 h. It will help to tenderize the chicken.
  3. Wash basmati rice and soak it in water for 1 h. It will help in enlargement of the rich.
  4. After that mix it with 25 gm gee, turmeric powder, nutmeg & mace powder. Keep it for another 25 min.
  5. Now take a pan, add remaining gee & oil, let it get little hot,
  6. After that add marinated chicken cover it and let it cook within its own water,
  7. When the chicken is almost 70% cooked, add rice and mix it,
  8. Now normally we add exact double quantity of water to the rice but in this dish, we’ll add water adjusting the gravy quantity. Check it and add milk & water in 1:1 ratio.
  9. Wait for 1 boil then cover it and cook it for 10 min on medium flame
  10. Then open the lid, add fried cashew, raisin, half of beresta, sugar and salt if needed.
  11. Then cook for another 5 min
  12. After that turn the gas off and spread rest of beresta (deep fried onion) on the top of it. And serve it hot hot.

My Tip:

Serve it with some onion raita.

Reviews for Murg Polau (1)

Diksha Wahi2 years ago

Wow what a pulao

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