The water should taste slightly saltier. 1-2 green chilies, thinly sliced, optional. Take 5 cup water in a deep pan and bring the water boil. What sets apart the Indian yakhni dishes to the Greek and Turkish regions is the absence of tomatoes. At this point, the chicken should be fully cooked and there should be about 2 cups of gravy in the pot. Cook the onion till it turns to almost brown colour. A chicken yakhni pulao is perhaps one of those easy to cook, yet makes for a delicious one-pot meal. to a bowl. Pour 4 cups of hot water to the rice. While the chicken is marinating, thinly slice a large yellow onion. Uncover the pot, and gently remove half of the par-boiled (partially cooked) rice from the pot to a second bowl, being careful not to over-handle the rice in the pot. Morog pulao is served as a one-dish meal, often during special occasions, and is usually accompanied by a fresh Bengali garden salad (for which you can find the recipe at the bottom). Learn How To Make Basanti Pulao Recipe, a Bengali Recipe of Sweet Yellow Rice from The Bombay Chef - Varun Inamdar only on Rajshri Food. Add whole spices - bay leaf, star anise, cumin, cloves, cinnamon, … Saute for few seconds. Add red chili powder, garam mashala powder,cumin powder,coriander powder,ginger paste,garlic paste,jaifal,jaiotri,yogurt and 1 ts salt to the chicken and mix all of them very well. 2 hour cook time . Long-grained rice varieties like basmati are often used to prepare pulaos. Sheep meat was used in the dish. Heat 4 tablespoons of ghee or unsalted butter over medium heat in a dutch oven. Basmati rice is extremely fragrant, and non-sticky, meaning that each grain remains individual after cooking. The Indian market is replete with long grain rice which is sold as basmati rice. Don’t clean the dutch oven as we will use the same pot to cook the rice in the next step. Basically a yakhni pulao has its origin in Kashmir where a mutton broth is prepared using meat, spices and aromatics. A lot of starch will make the chicken yakhni pulao look mushy and not give separate grains, Never serve a pulao while its steaming hot. The aroma from the gobindobhog rice makes the subtle pulao makes it a more flavorful experience. In a cooking pot, preheat cooking oil. Cover the pot with a lid, and set the heat to the lowest possible setting. https://www.spicypunch.com/recipe-bengali-white-pulao-ghee-bhat Set this bowl of rice aside. Using a sharp knife, score the chicken thighs and drumsticks with 1-inch slits. Awadhi Chicken Biriyani has of course over the years shined as the crown jewel of all rice and chicken recipes but when both time and ingredients are limited and yet your tongue craves for a regal treat, cook my microwave chicken pulao. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. Your email address will not be published. Let it sit for 5-10 minutes before serving. The bones have gelatin which increases the flavor profile of the yakhni. 2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies . It is difficult to procure a good quality basmati rice without burning a hole in your pocket. Today we’ll learn to make Bengali style delicious chicken rezala recipe with step by step pictures. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes. A famous dish from Bangladesh known as Murgh Pulao. Rinse 2 cups of basmati rice. Set a timer for 5 minutes. Cook for 20 minutes, stirring once in the middle to release any chicken pieces stuck to the pot. Filed Under: Bengali Recipes, Rice and Bread Tagged With: Basanti Pulao, Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Durga pujo recipes, Food Photography, Indian Recipes, No Onion No Garlic, Pualo, Pulao, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Vegetarian. Chicken pieces can be sized as slightly bigger than the usual curry cut pieces, Wash the gobindobhog rice properly till the rice appears clear when in water. *It’s important to use basmati rice for this dish because substitutions such as jasmine rice, brown rice, brown basmati rice, etc won’t yield the same aromatic, textural, or flavorful results. Transfer the cooked chicken and all of the gravy (every drop!) Chicken Pulao Recipe As this is a festive month another festival in here and that is Bhai Dhuj for North Indians or Bhai Phota for Bengali's. If the chicken is not yet done or if you have too much gravy, uncover the pot and cook until chicken is done or gravy is reduced. If you’re expecting this dish to be like a chicken biryani, it isn’t. Bhai phota or Bhai dhuj is celebration where the sisters put tika on the foreheads of their brothers with sandalwood paste and pray for their safety and success. If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations! The sweet yellow Basanti Pulao or Polao, as we Bengalis call it, is one of our quintessential food items that we prepare during any special occasion – marriage, pujo, birthdays, feasts and so on. Add water, sugar and saffron. After 5 minutes, turn off the heat completely. You can find basmati rice at most Asian supermarkets. My mother does not cook. Long grain basmati rice which originates in parts of North India like Punjab is cooked in the shorba (yakhni) along with the meat resulting in yakhni pulao, or a pulao cooked in yakhni. Uncover the lid, and give the whole mixture a gentle stir to fully combine all of the rice and chicken. https://finallyfoodie.com/chicken-yakhni-pulao-bengali-gobindobhog The Portuguese introduced tomatoes much later. Add the lime juice, sugar, and slit green chilies. She doesn't really know how to cook. To my disappointment, she said yes, and that she adores it. I assure you that the flavor will mesmerize you into thinking whether you can also cook a chicken biryani using gobindobhog rice. Yakhni was initially prepared from meat, aromatic spices, curd and saffron. The green chilies lend a mild acidic heat to cut through the sweetness of the onions, but not to overpower the palate with a fiery spice. Sprinkle salt and add sliced red onion. Cheap or expensive, they lack the aroma and flavor. This recipe scales up well for larger gatherings. bengali morog pulao garnished with crispy onions and green chilies ~. succulent morog pulao with sweet onions and slight heat from the green chilies, Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies, 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer), 4 tablespoons whole-milk plain natural yogurt, 2 tablespoons ginger paste (or finely grated ginger on a micro-plane zester), 2 teaspoons garlic paste (or finely minced or pressed through a garlic press), 2-3 tablespoons lime juice, freshly squeezed (or to taste), 4-6 green chilies, slit in half with seeds intact (Thai bird or serrano), 1 tablespoon kewra water (screw-pine or pandanus essence), optional, 1 tablespoon pistachio powder (freshly ground), optional. 6 Gobindobhog Rice Recipes You Will Fall In Love With, Buy chicken on the bone. Add crushed pistachios and drizzle on kewra water, as well, if using. This step is very important, After 25 minutes, uncover and using a slotted spoon or tong separate the chicken pieces in a bowl or plate, Remove the spice potli and discard the contents, Filter the water by running it through a colander to separate the liquid from the solid content. This tastes just like it’s from back home.”. I am still learning the tricks of buying a good mutton and goat meat. Drain the rice and add it in the pan. Persian cuisine used curries with a yogurt base. Add the marinated chicken and all of the marinade mixture to the pot. Dada Biryani Bhubaneswar - Should You Go There? Set aside. These delicious mouth-watering dishes are present in every party and every person enjoys eating it. Unlike most Bengalis, I didn’t learn to cook from my mother, father, grandfather, or grandmother. Yakhni comes from the word ‘Akhin’ which means shorba or a light broth. Dutch oven or a heavy bottomed pot with a tight fitting lid. After 20 minutes, turn off the heat, and let the pulao rest for at least 10-15 minutes. How to make Chicken Pulao Add chicken, yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. Traditional Bengali Basanti Pulao Recipe The word ‘Basanti’ means yellow in Bengali. Akbar introduced a similar style when he annexed Kashmir in 1586. According to a report in DNA, the earliest mention of Yakhni is in Ain-i-Akbar which is the autobiography of Akbar. https://pakistanichefs.com/chicken-pulao-pakistani-food-recipe Fry until the cashews turn light golden in colour. Heat a pot or cooker with oil. Time to rewind. Ingredients. If not, add more salt and taste again. Add all the whole spices (i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma. While the chicken is marinating, work on the rest of the preparation. Bring 4 cups of water to a boil in a kettle. Rice Biryani includes the most famous dishes of Pakistan and India. Pulao should be always served warm, While I have used oil to brown the onions and saute the chicken, you can use ghee, Do not worry if you see the curd separate when you add it while preparing the yakhni. ← Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions →, Not Your Grandma's Moussaka: A Greek Casserole with Eggplant, Meat, & Potatoes, Challah French Toast with Orange Zest & Vanilla, French Onion Soup with Thyme & Gruyere Cheese, Caramelized Parsnip, Sweet Potato, and Carrot Tarte Tatin with Herbed Goat Cheese & Fresh Rosemary, Baby Kale, Delicata Squash, Sweet Potato, Feta, Pomegranate, & Avocado Salad with Maple Mustard Vinaigrette, Brown Butter Blondies with Pistachios, Cranberries, White Chocolate, & Rose Petals, Quick Thai Basil Chicken with Chiles, Garlic, & Shallots, Harissa & Lemon Roast Chicken with Garlic & Potatoes, Savory Pumpkin & Sage Tarte Soleil with Pine Nuts, Sweet Potato & Ricotta Gnocchi with Garlic & Sage Brown Butter, Begun’er Tok: Bengali Charred Eggplants with a Sweet & Spicy Tamarind Glaze, Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions, Crispy Zucchini & Pumpkin Blossom Tempura, Coconut & Cardamom “Ras Malai” Tres Leches Cake with Toasted Coconut & Lime Zest Whipped Cream, Green Onion & Cilantro Multi-Grain Savory French Toast, Comforting Khichuri: Bengali Rice & Lentils with Warm Ghee & Limes, Golden Carrot Coconut & Ginger Bisque with Curried Spices & Lime Zest Cashews, Rhubarb Infused Gin + Recipe For Rhubarb Gin & Elderflower Cocktail, Summer Almond Cake with Fresh Strawberries & Peaches, Brown Butter Cookies with Dark Chocolate, Toffee Bits, Caramelized Almonds, & Flaky Sea Salt, Jaan's Favorite Banana Bread with Grated Carrots. Taste and adjust with kosher salt as needed. For the chicken marinade . Set hot water side. It was a complete revelation. A few years ago, I had morog pulao for the first time in my life. The Indian version does not use turmeric and tomatoes. Reader Interactions My family left Bangladesh before anyone had a chance to acquire a substantial encyclopedia of its cuisine. Add the rinsed basmati rice to the onions, and fry until the rice starts to become crispy – about 2 minutes. Drain water from chicken. It will even out once the yakhni is prepared. In the same dutch oven that we cooked the chicken in, heat 4 tablespoons of ghee or unsalted butter over medium-high heat. Mix the salad ingredients together in a small bowl. This is called parboiling the rice. Set a timer for 20 minutes. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. Cut and wash chicken. There is no doubt that mutton has more depth in its flavors than chicken. It is Vegan, Gluten-Free & easy recipe 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer) She’s just never cooked it. Add the chicken pieces, and mix well to combine. Cook for a minute … Wash the rice. Pulao is a rice-based dish which often also includes ingredients like vegetables or meat or both. *Basmati rice is a long, slender-grained aromatic variety of rice originally cultivated and grown in the Indian sub-continent. Spread on a clean tea towel for 1 hour to dry. In the meantime take a large bowl, beat the curd with a fork, add turmeric, red chili, cumin, coriander powder and 1 tablespoon mustard oil and mix well. In a skillet, heat 1 tablespoon oil. Garnish with crispy fried onions, extra green chilies, and lime wedges if desired. Leave it for marinate around 1 hour. 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