Chicken Polao Recipe(মোরগ পোলাও)

Chicken Pulao is an Indian food recipe that is quick and easy to make. Garam masala, mint and coriander leaves, coconut milk, chicken and basmati rice are main ingredients that go into its making.


#Medium sized chicken – 2
#Polao rice – 4 cups
#Sliced onions – ½ cup
#Chopped onions – ½ cup
#Ginger paste – 2 tablespoons
#Garlic paste – 2 teaspoons
#Jaiphal (nutmeg) powder or paste
#Jaitri (mace) powder or paste
#Cinnamon – 2 to 3 pieces
#Cardamom – 4 to 5
#Cloves – 3 to 4
#Green chili – 5 to 6
#Sugar – 1 teaspoon
#Lime juice – 1 tablespoon
#Yogurt – 3 tablespoons
#Kewra – 1 tablespoon
#Milk – 4 tablespoons
#Pistachio powder – 1 tablespoon
#Food coloring (optional) – 1 teaspoon
#Salt – 1 tablespoon
#Ghee/Oil – 1 cup


#Clean the rice a few times, rinse and keep aside.
#Clean the chickens and cut each into 4 pieces. Dry and marinate with ginger, garlic, yogurt, jaiphal, jaitri, and a little bit of salt for 10 to 15 minutes.
#Heat about ½ cup of oil in a pan and fry the chopped onions until they are crispy. Keep them aside.
#Now add the sliced onions in the oil and heat until they are brown.
#Add in the cinnamon, cardamom and cloves, and stir for a minute.
#Add the marinated chicken pieces and cook for about 2 to 3 minutes over medium heat.
#Pour in 2 to 3 cups of water and cover.
#After 10 to 12 minutes of cooking, add the lime juice, sugar and green chili. Mix well with the chicken and cover.
#When there is about a cup of water left in the pan and the chicken looks cooked, turn off the heat.
#While the chicken is being cooked, mix the milk with kewra, and any food coloring if used. Stir in the pistachio powder with this mix as well. Keep aside.
#Heat the rest of the oil in a separate pan, and fry the rice until its crisp.
#Pour 5 to 6 cups of hot water over the rice and add in the salt.
#Once the water starts boiling, cover the pan and keep over medium heat.
#Stir the boiling rice after 3 to 4 minutes, and keep it covered again.
#Finally turn off the heat once the water dries up.

#Take out approximately half of the cooked rice and pour in all the chicken pieces and the gravy.
#Add in half of the milk-kewra mix and some fried onions.
#Now cover the chicken with the other half of the rice and add in the rest of the milk-kewra mix and fried onions.
#Cook over low heat for 15 to 20 more minutes, and stir whenever necessary to avoid burning the rice at the bottom.
#Turn off the heat completely when the mixture looks cooked, giving off a distinct aroma.
#Serve hot.

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