Steps to Prepare Ultimate Dhakai Murg Pulao

Dhakai Murg Pulao. The chicken by then will release sufficient moisture. In this dish, the chicken may take extra time to cook as the chunks are bigger. Check the chicken by pricking with a fork.

Dhakai Murg Pulao This is an innovative Bangladeshi chicken pulao, that can be relished in a weekend afternoon with your family. Enjoy it with some salads and raita. Super awesome taste of Dhaka, with a twist.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, dhakai murg pulao. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Dhakai Murg Pulao is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Dhakai Murg Pulao is something which I've loved my whole life. They are nice and they look wonderful.

The chicken by then will release sufficient moisture. In this dish, the chicken may take extra time to cook as the chunks are bigger. Check the chicken by pricking with a fork.

To begin with this recipe, we have to prepare a few components. You can have dhakai murg pulao using 22 ingredients and 23 steps. Here is how you cook that.

Ingredients of Dhakai Murg Pulao:

1. Prepare 200 gm - chicken cut into medium sized pieces.
2. You need 300 gm for basmati rice.
3. Require 3 potatoes cut into two halves(optional).
4. Prepare 1 teaspoon of nutmeg powder.
5. Require 1 teaspoon for black pepper powder.
6. Give 2 teaspoon for cashewnut paste.
7. Provide 4 - green chillies cut into slits.
8. Need 2 teaspoon for onion paste.
9. Give 2 - large onion chopped finely.
10. Require 1 teaspoon of red chilli powder.
11. Prepare 1 teaspoon for ginger paste.
12. Require 1 teaspoon - garlic paste.
13. You need 1 tablespoon - yogurt.
14. Give 1 tablespoon of ghee.
15. Require 1 teaspoon for garam masala powder.
16. You need 1 teaspoon for coriander powder.
17. You need 1/4 cup of raisins.
18. Require 1 cup for milk.
19. Provide of Water as required.
20. Provide of Vegetable oil as required.
21. Need of Salt as required.
22. Require Sugar as required.

Marinate the chicken with some salt, black pepper and half of the nutmeg powder. Heat some oil in a wok and fry the chicken pieces till it become light brown in colour. You need too many ingredients to cook properly. But trust me,if you ever cook this like my way, you can never forget the taste.

Dhakai Murg Pulao process:

1. Marinate the chicken with some salt, black pepper and half of the nutmeg powder..
2. Heat some oil in a wok and fry the chicken pieces till it become light brown in colour. Keep it aside.
3. Marinate the fried chicken pieces with the yogurt for at least 1hour..
4. Meanwhile soak the basmati rice in some water and then drain the water..
5. In the same wok, add the potatoes and some salt as per the quantity of the potato..
6. Fry the potatoes till golden brown in colour and keep it aside..
7. In the same wok, add some oil if required and then add the chopped onions..
8. Add a pinch of salt and fry the onions till golden brown in colour. Keep it aside..
9. In the same wok, add the onion paste, cook it for a while and then add the cashewnut paste. Cook it another while..
10. Add the ginger paste, garlic paste, coriander powder, red chilli powder and garam masala powder..
11. Saute it very well, until the oil separates from the masala..
12. Add the marinated chicken and mix it very well..
13. Cover it for sometime and lower the flame so that the chicken gets cooked nicely..
14. After 10min, uncover the wok, add some salt and sugar and mix it very well. Add the fried potatoes..
15. When the moisture, that came out the chicken, dissapears, then add the basmati rice..
16. Saute it very well for sometime..
17. Add 1cup of milk along with some lukewarm water. The quantity of the overall water and milk should be double the quantity of the rice. For example if you are adding 1 cup of rice then add 2cups of water and milk mixture..
18. Keep the flame high, add the salt and sugar according to the quantity of the rice, wait till the water becomes to boil..
19. Add the green chillies and raisins..
20. Cover the wok with a lid and lower the flame to medium..
21. After 15-20 mins check whether the water has become dried. If yes, add the golden fried onions and ghee..
22. Mix it very well and remove it from the flame..
23. Serve hot..

Dhakai Murgh roast is a open flame roasted chicken that has a good balance of sweet and sour taste. This goes best with Zarda Pulao. Bangladeshi Style Chicken Roast Recipe, succulent chicken legs coated in lip-smacking gravy will make you over-eat for sure. Dhakai Chicken Roast recipe is a treat for weekend. Try this finger licking recipe and share your feedback with us.

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