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Dhakai Nawabi Murg Pulao

Feb-17-2016
Sayan Majumder
180 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Dhakai Nawabi Murg Pulao RECIPE

Super awesome taste of Dhaka, with a twist.

Recipe Tags

  • Non-veg
  • Hard
  • Others
  • East Indian
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. 6 chicken legs and breast pieces
  2. 200 gms curd
  3. 3 tbsp ginger garlic paste
  4. 1 tbsp coriander powder, cumin paste and poppy seed paste
  5. 1 tsp garam masala
  6. 2 tbsp Raw papaya paste
  7. chilli paste 2 tbsp
  8. Red chilli powder 1 tbsp
  9. 5 Large onions fried
  10. 1 onion chopped
  11. 4-5 tbsp Soya oil
  12. salt to taste
  13. Pulao rice 500 gms
  14. 1 onion chopped
  15. Fresh cream 2 tbsp
  16. 1 tbsp ginger garlic paste
  17. 1 cup milk
  18. saffron a few strands
  19. 1 tbsp lemon juice
  20. Small cardamom 3 pieces
  21. 1 Black cardamom
  22. 2 tsp kewra water
  23. 6 tbsp mawa (Khoya)
  24. 6-8 tbsp ghee
  25. 3 green chillies
  26. cashews as per choice
  27. Raisons as per choice
  28. pistachios as per choice
  29. 4 Aalu bukhara
  30. 2 Bay Leaves
  31. 1 cinnamon stick
  32. salt to taste
  33. A pinch of sugar

Instructions

  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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