On a fine sunny Sunday after searching through almost every cookbook that I own to find a perfect recipe on Chicken Pulao (I was bored having the same Basmati Pulao/ Mishti Pulao) I came across to this recipe on 'Dhakai Morog Pulao' from my grandma's cookbook. I have never ate 'Dhakai Morog Pulao' and didn't know how this authentic classic dish tastes. But to be very honest I can assure you that this is what the 'Dhakai Morog Pulao' from 'Dhaka' will taste (my grandma is from Dhaka and this has to be the classic authentic recipe). I also did some Google and YouTube searching and deduced this recipe. First things first let me tell you that this recipe is not the same as of the Mughlai Biryani or Dhakai Biryani. This is a signature Bangladeshi Pilaf cooked with flavoured rice and big chunks of cooked chicken.
Let's break down this recipe into four parts- cooking the chicken, preparing the rice, assembling the rice and chicken and then putting it on a dum for atleast 15 minutes. So without any further blabbering let's get into the recipe.
Let's start with cooking the chicken for the pulao.
Ingredients-
1. 500gms Chicken
2. 1/2 cup curd
3. 1/2 cup Fried Onions or Beresta
4. Salt
5. Red Chilli Powder
6. Garam Masala Powder
7. Ghee
8. 2 big size sliced onions
9. 4 Cardamom, Cloves, Black Peppercorns
10. 2 Bay Leaf
11. 2inch Cinnamon Stick
12. 1tbsp (each) Ginger Paste, Garlic Paste, Cashew Paste, Poppy Paste, Green Chilly Paste
13. 1/4 Cup Milk
14. 1tbsp Kewra Water
15. 1 tsp Sugar
Process-
1. In a bowl add curd, fried onions or Beresta, 1tsp salt, 1tsp Red Chilli Powder, 1tsp Garam Masala and whisk well into a paste.
2. Marinate the chicken with the paste and set it aside for atleast 30 minutes.
3. After 30 minutes heat a pan with 2 tbsp of ghee and add in the sliced onions along with bay leaves, cardamom, cinnamon, cloves, black peppercorns.
4. When the onions turned brownish in add the ginger, garlic, poppy, cashew and green chillies paste.
5. Mix the masalas well! Add splashes of water to avoid burning of the masalas.
6. After 8-9 minutes add the marinated chicken and fry well for the next 5-7 minutes.
7. Add salt as per taste and cook in on a medium low heat for the next 20 minutes. Stir occasionally.
8. Now add 1tsp of sugar and give a quick stir.
9. Add 1/4 cup of milk to get a creamy consistency. Cook for 10 minutes.
10. Before putting off the flame add 1 tbsp of Kewra Water for some essence.
So this was the process of cooking the chicken. Now let's do a lil talking about the rice. I would recommend you guys to use Basmati Rice instead and not Gobindobhog Rice. Gobindobhog Rice is perfect for Mishti Pulao or Basanti Pulao. But if you are preparing Dhakai Morog Pulao then Basmati Rice is highly recommended. Preparing rice is one of the trickiest or you may say toughest part of making a pulao. Make sure you don't overcook it. If you overcook the rice then it will soggy and won't taste good.
This is how you can prepare the rice-
Ingredients-
1.1/4 cup Ghee
2. 1tsp Shahi Jeera
3. 4 Cardamoms
4. 2 Bay leaf
5. 2inch Cinnamon Stick
6. 1/2 cup sliced onions
7. 4 cups Basmati Rice
8. Hot water- 1 medium sized jar or 8-9 cups
9. 1 cup Hot Milk
10. 2tsp Salt
11. 1 tsp Sugar
Process-
1. In a large Kadhai add 1/4 cup of Ghee and then add one by one the Shahi Jeera, 4 Cardamoms, 2 Bay leaf, 2 inch Cinnamon Stick and 1/2 cup of sliced onions. Fry the onions until it gets translucent.
2. Add 4 cups of Basmati Rice and stir gently. Don't move your hand fast as it will break the rice. Stir well for atleast 5-7 minutes and add the hot water and milk and 1tsp sugar and 2 tsp of Salt.
3. Boil the rice until the rice absorbs most of the liquid.
4. Tadaaaa! Our rice is ready. Now let's do the assembling.
For the assembling you will have to take our half of the rice in a plate and make space for the cooked chicken. Divide the rice into two portions and add the cooked chicken. Add in fried onions and prune/ aloobukhara (optional). Cover the chicken with the other portion of rice .Top with 10-15 raisins, 1 tbsp of ghee, 5-6 green chillies and a teaspoon of Kewra Water. The green chillies will give an another distinct flavour.
When we are done with our assembling so without any further delay let's dum-cook is for 15 minutes and then we will be done. Heat a tawa for 6-7 minutes. Put your assembled kadhai and dum-cook it for the next 15 minutes.
I know this recipe is quite hectic but as you all know that to get something good we must work hard. You can pair this with the Beresta Chicken like me.
If you ever try this recipe then do let me know how it came out! I would love to see a picture of your curation which you can share here on niveditamullick321@gmail.com or you can send it on my Instagram account.
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