Drain the rice and add it in the pan. Sheep meat was used in the dish. Set a timer for 20 minutes. I assure you that the flavor will mesmerize you into thinking whether you can also cook a chicken biryani using gobindobhog rice. It allows the rice to hold more sauce and absorb better flavor. Not this one. A biryani from Hyderabad or a Kolkata style chicken biryani takes a lot of effort to cook. Persian cuisine used curries with a yogurt base. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes. 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. Recipes Add crushed pistachios and drizzle on kewra water, as well, if using. I thought to myself, “How am I x years old, and a Bengali, and I’ve never eaten this before?” I immediately called up my mother (somewhat furious), and I asked if she was familiar with morog pulao. Take the chicken pieces, wash under tap water, drain the excess water very well by putting into a large strainer for 15minutes. After 20 minutes, check the chicken for doneness. Once the ghee is hot, add the thinly sliced onions and fry until they are translucent and starting to become crispy and golden on the edges. https://pakistanichefs.com/chicken-pulao-pakistani-food-recipe Unlike most Bengalis, I didn’t learn to cook from my mother, father, grandfather, or grandmother. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. There is no doubt that mutton has more depth in its flavors than chicken. Flavors of Gobindobhog in Chicken Yakhni Pulao. Add the cinnamon sticks, cardamom pods, and whole cloves to the onions, and sauté on medium heat for 2-3 minutes until the onions and whole spices are fragrant. Leave it for marinate around 1 hour. Heat a pot or cooker with oil. In a cooking pot, preheat cooking oil. The first time I felt comfortable with this recipe, I daringly invited a couple of very Bengali friends over for dinner. Unlike me, they had grown up in Bangladesh, came from families with strong Bengali ties, and had eaten a heck of a lot more morog pulao in their lifetime than me. A chicken yakhni pulao is perhaps one of those easy to cook, yet makes for a delicious one-pot meal. Serves 6 . After 5 minutes, turn off the heat completely. Your email address will not be published. It’s more gently spiced than most biryani, and it’s not meant to be spicy at all. 6 Gobindobhog Rice Recipes You Will Fall In Love With, Buy chicken on the bone. A few years ago, I had morog pulao for the first time in my life. The Portuguese introduced tomatoes much later. This Indian chicken pulao (pilaf) recipe is so easy to make. Simmer the heat to low. This tastes just like it’s from back home.”. However, chicken is easily available and more affordable than mutton. A famous dish from Bangladesh known as Murgh Pulao. Pulao is a rice-based dish which often also includes ingredients like vegetables or meat or both. Pour 4 cups of hot water to the rice. The liquid is called yakhni and has a soupy texture and is extremely delicious. 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. Yakhni was initially prepared from meat, aromatic spices, curd and saffron. 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