Dhakai Morog Polao Recipe
Bangladesh – a country located off the Eastern region of India is home to a collection of flavorful dishes that are recognized even beyond its periphery. Every corner of the city presents numerous delicacies from Biryani to Bhuna and even Dhakai Morog Pulao. Every dish plays a significant role in representing the culture and flavors that this city is known for.
We as Indians love flavorful food rich in masalas and spices. And Dhakai Morog Pulao is one such dish that gives out the essence of Chicken Biryani, but the Bangladeshi way. This flavorful dish is subtle and overloaded with flavors. It also needs to follow a slow-cooking process to ensure you experience the essence of Dhaka right at your doorstep.
Here’s how you can prepare this dish at home following a simple Dhakai Morog Pulao recipe at home.
Ingredients
- 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
Procedure
- 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
