LUNCH/DINNER

DHAKAI NAWABI MOROG PULAO

POLAO2

Its a delicacy from Dhaka,Bangladesh cuisine.Pulao layered with cooked cock.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.I promise you.

INGREDIENTS

                      FOR COCK– 6 LARGE LEG & BREAST PIECES,CURD 200GM, 3TBSP GINGER GARLIC PASTE,1 TBSP CORRIANDER POWDER,1 TBSP CUMIN PASTE,1 TBSP POPPY SEED PASTE,1TEASP GARAM MASHLA POWDER,RAW PAPAYA PASTE 2TBSP,CHILLI PASTE 2TBSP,RED CHILLI POWDER 1 TBSP, 3 LARGE ONION FRIED,1 ONION CHOPPED,4-5 TBSP SOYA OIL,SALT

                   FOR PULAO– PULAO RICE(GOBINDOVOG) 500GM,2 LARGE ONION FRIED,1 ONION CHOPPED,FRESH CREAM 2TBSP,1TBSP GINGER GARLIC PASTE,1 CUP MILK,SAFFRON,1 TBSP LEMON JUICE,SMALL CARDAMOM 3 PIECES,1 PIECE LARGE CARDAMOM,2 TEASP KEWDA WATER, 6TBSP MAWA (KHOYA),6-8 TBSP GHEE,3 GREEN CHILLIES,CASHEW,RAISINS, PISTACHIO,4 AALU BUKHARA,2 BAY LEAVES,1 CINNAMON STICK,SALT,SUGAR A PINCH.

 

PROCESS

  1. MARINATE THE COCK PIECES WITH ALL INGREDIENTS EXCEPT OIL & CHOPPED ONION.KEEP IT IN FREEZE FOR AT LEAST 3 HRS.
  2. HEAT OIL IN PAN & FRY THE ONION WITH A LITTLE SALT. POUR ALL THE MARINATED COCK & COOK WELL FOR 15MINS.U CAN ADD VERY LITTLE WATER FOR BOILING BUT NOT TOO MUCH AS U HAVE TO MAKE DRY CHICKEN CURRY.
  3. FOR PULAO, SOAK THE RICE IN WATER FOR AT LEAST 15 MINS.
  4. IN A BOWL HEAT GHEE(U CAN MIX GHEE AND OIL),FRY THE ONION & MIX BAY LEAF,CINNAMON STICK,SMALL & LARGE CARDAMOM, GINGER GARLIC PASTE.STIR 2 MINS.
  5. ADD RICE & FRY A LITTLE.
  6. POUR THE WATER AND ADD LEMON JUICE,GREEN CHILLI, SALT,SUGAR,AALU BUKHARA,CASHEW,RAISINS.
  7. AFTER 15 MINS,WHEN ITS JUST 90% DONE,TAKE OUT HALF OF RICE AND MIX COCK,SAFFRON MIXED MILK,MAWA,FRIED ONION, PISTACHIO,FRESH CREAM.AGAIN POUR THE RICE AFTER MAKING THIS LAYER.ADD SOME FRIED ONION & MAWA FROM TOP.
  8. AFTER 5-6 MINS ITS DONE.OFF THE GAS & ADD KEWDA WATER.
  9. NAWABI DHAKAI MOROG PULAO IS READY TO SERVE.

          10. SERVE AS A SINGLE DISH OR WITH MUTTON KOSHA.

MOROG

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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