Dhakai Nawabi Murg Pulao | How to make Dhakai Nawabi Murg Pulao

By Sayan Majumder  |  17th Feb 2016  |  
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  • Photo of Dhakai Nawabi Murg Pulao by Sayan Majumder at BetterButter
Dhakai Nawabi Murg Pulaoby Sayan Majumder
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Video for key ingredients

    About Dhakai Nawabi Murg Pulao Recipe

    Super awesome taste of Dhaka, with a twist.

    Dhakai Nawabi Murg Pulao

    Ingredients to make Dhakai Nawabi Murg Pulao

    • 6 chicken legs and breast pieces
    • 200 gms curd
    • 3 tbsp ginger garlic paste
    • 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

    How to make Dhakai Nawabi Murg Pulao

    1. Marinate the chicken pieces with all the ingredients except oil and chopped onion. Marinate for at least 3 hours.
    2. 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.
    3. Soak the rice in water for at least 15 minutes.
    4. 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.
    5. 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.
    6. 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.
    7. Dhakai Nawabi Morog Pulao is ready to be served hot.

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