Murg Polau
Murg Polau
Today I’m
going to share with you a simple but traditional recipe, you can call it one
pot mill. Actually if you are in harry but want to serve a yummy dish then this
going to be your 1st choice. Let us have a quick look into the
ingredients & process to follow.
Ingredients:
1/ Chicken-
600gm (cut into big pieces)
2/yougart-100gm
3/ginger
paste-1tbs
4/Garlic
paste-1tbs
5/Green chili
paste-1tsp
6/Cashew
paste-1tbs
7/Melon seed
pate-1tbs
8/Nutmeg powder- ¼ tsp & ¼ tsp
9/Mace
powder-1/3 tsp 1/3 tsp
10/Garam
mashala powder ( cinnamon,cardamom,cloves)-1tsp
12/Basmati
rice- 2cup
13/Turmeric
powder-2tsp
14/Whole
garam mashala- cinnamon stick 1 inch, cardamom 5-6 , cloves 4-5
15/Gee-
100gm
16/
Vegetable oil- 50gm
17/Salt- as
per taste
18/
Sugar- 2-3 tbs
19/Cashew-
10-12
20/
Raisin-12-15
21/Rose
water-1tsp
22/ Kewra
water- 1tsp
23/ Berestha(deep
fried onion) - 1 cup
24/Milk-
1cup
Now have a look how to make it:-
1/Wash the
chicken keep it in a large mixing bowl,
2/Now
marinate the chicken with ingredients no (2 to 10) and also add salt mix it
nicely, keep it into the refrigerator for atleast 2 h. It will help to
tenderize the chicken.
3/Wash
basmati rice and soak it in water for 1 h. It will help in enlargement of the rich.
4/After that
mix it with 25 gm gee, turmeric powder, nutmeg & mace powder. Keep it for
another 25 min.
5/Now take a
pan, add remaining gee & oil, let it get little hot,
6/After that
add marinated chicken cover it and let it cook within its own water,
7/ When the
chicken is almost 70% cooked, add rice and mix it,
8/Now
normally we add exact double quantity of water to the rice but in this dish,
we’ll add water adjusting the gravy quantity. Check it and add milk & water
in 1:1 ratio.
9/Wait for 1
boil then cover it and cook it for 10 min on medium flame
10/Then open
the lid, add fried cashew, raisin, half of beresta, sugar and salt if needed.
11/then cook
for another 5min
12/After
that turn the gas off and spread rest of beresta(deep fried onion) on the top
of it. And serve it hot hot J
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