Dhakai Morog Polao Recipe
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 2 kg chicken (clean and cut into roughly 4 pieces)
- 500 g rice
- 4 onions
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 8 Green Chilies
- 8 Alu Bukhara
- 2 tbsp Lemon Juice
- 1 tbsp Poppy Seeds
- 10 cashewnuts
- 100 ml Doctors’ Choice Refined Soybean Oil
- 1 tbsp Ghee
- 2 tbsp Mawa
- 200 ml Plain Curd
- 100 ml Mishti Dahi
- ½ cup Milk
- 10 Saffron Strings
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Salt to taste
For Tempering:
- 4 dry red chili
- 2 bay leaves
- 1 inch cardamom stick
- 4 green cardamoms
- 2 black cardamoms
For the Garam Masala:
- 1-inch Cardamom Stick
- 4 Green Cardamoms
- 2 Black Cardamoms
- 1 Mace
- 1 Nutmeg
- 1 tsp Cumin Seeds
- 8 cloves
- 10 black peppers
- Dry roast the cinamon stick, green cardamom, black cardamom, mace, nutmeg, cumin seeds, coriander seeds, clove, and black pepper till they all emit a tantalizing aroma
- Switch off the flame and wait for the spices to cool down
- Gather the spices and make them all into a powder
- Wash and clean the meat and marinate the same with ½ tsp of salt
- Wash and soak the rice in water for 30 mins
- Slice 3 onions and make a paste of 2
- Heat Doctors’ Choice Refined Soybean Oil in a kadhai and add 1 tsp of ghee. Fry the onions in small batches until they are crisp
- Add 1 more tsp of ghee to the oil
- Temper the ghee and oil with red chili, bay leaf, cinnamon stick, green cardamom, and black cardamom
- Add the onion paste to the pan and cook till its brown
- Add the ginger and garlic paste along with 4 green chilies. Cook for roughly 1-2 mins
- Add both the types of curd and mix it well
- Add red chili powder, turmeric powder, salt, and ½ tsp garam masala
- Add 1 tsp lemon juice
- Add the chicken pieces and cover the pan
- Turn the meat chunks at intervals. Cook the mixture for 20 mins on a low flame
- Check the chicken at short intervals by pricking it with a fork
- Cook the chicken till its ⅔ cooked and later switch the flame off
- Once the chicken is cooked, remove the chicken from the mixture and keep the gravy in the pan
- Add the soaked rice to the pan. Mix it well and add boiling water to it
- Make sure to adjust the spices except the garam masala
- Cover the pan and cook it all for roughly 15 mins
- Once the rice is ⅔ cooked, take out half of the rice and place cooked chicken chunks over the rice
- Toss in the rest of the alu bukhara, half of the birista, ¼ tsp garam masala, ½ portion of mawa, and half of the milk and saffron mixture
- Add lemon juice to the mixture as well
- Now top it with the remaining rice
- Add half of the birista, 1.2 portion mawa, ½ of milk and saffron mixture. Also add a few green chilies
- Add 1 tsp ghee
- Cover the pan with a lid and place a weight over the lid
- Keep the flame on the low and cook for 10 mins
- After 10 mins turn the flame off
- Open the lid and mix all well before serving
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