The water should taste slightly saltier. Add the lime juice, sugar, and slit green chilies. This dish is aromatic, rich in flavor, and very succulent from the onions and chicken. https://finallyfoodie.com/chicken-yakhni-pulao-bengali-gobindobhog Mix well into the chicken. https://pakistanichefs.com/chicken-pulao-pakistani-food-recipe The sweet yellow Basanti Pulao or Polao, as we Bengalis call it, is one of our quintessential food items that we prepare during any special occasion – marriage, pujo, birthdays, feasts and so on. Cook the onion till it turns to almost brown colour. This is called parboiling the rice. There is a peppery note towards the end. Morog pulao is served as a one-dish meal, often during special occasions, and is usually accompanied by a fresh Bengali garden salad (for which you can find the recipe at the bottom). Reader Interactions Add water, sugar and saffron. She’s just never cooked it. Leave it for marinate around 1 hour. Add red chili powder, garam mashala powder,cumin powder,coriander powder,ginger paste,garlic paste,jaifal,jaiotri,yogurt and 1 ts salt to the chicken and mix all of them very well. 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer) Cook for 20 minutes, stirring once in the middle to release any chicken pieces stuck to the pot. Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies . morog pulao: bengali chicken & basmati rice with ghee, caramelized onions, whole garam masala, and green chilies. This liquid is the yakhni or chicken stock, Using a spatula stir it every few minutes till the water dries up and you can see holes starting to form on the rice, Immediately lower the flame to the minimum, cover and cook it for another 10 minutes, Give this a nice stir to allow any moisture to evaporate and make the rice look drier, Allow the pulao to cool down before serving, While serving, garnish with the left-over brown onions. Filed Under: Bengali Recipes, Rice and Bread Tagged With: Basanti Pulao, Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Durga pujo recipes, Food Photography, Indian Recipes, No Onion No Garlic, Pualo, Pulao, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Vegetarian. Mix 1 tablespoon oil with 1/2 teaspoon ghee, chilies, turmeric powder and 1 teaspoon salt. Fry until the cashews turn light golden in colour. Unlike me, they had grown up in Bangladesh, came from families with strong Bengali ties, and had eaten a heck of a lot more morog pulao in their lifetime than me. Recipes It was a complete revelation. Traditional Bengali Basanti Pulao Recipe The word ‘Basanti’ means yellow in Bengali. I thought to myself, “How am I x years old, and a Bengali, and I’ve never eaten this before?” I immediately called up my mother (somewhat furious), and I asked if she was familiar with morog pulao. 2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Bengal’s authentic Basanti Pulao too uses gobindobhog rice. The green chilies lend a mild acidic heat to cut through the sweetness of the onions, but not to overpower the palate with a fiery spice. Serve warm with a traditional Bengali garden tomato and cucumber salad (see recipe below). In the same dutch oven that we cooked the chicken in, heat 4 tablespoons of ghee or unsalted butter over medium-high heat. Leave aside for 30 minutes. This comes as both a hefty setback and (as I like to look at it) an advantage to my culinary pursuits as a chef and avid eater. While the chicken is marinating, work on the rest of the preparation. Add all the whole spices (i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma. The Indian version does not use turmeric and tomatoes. According to a report in DNA, the earliest mention of Yakhni is in Ain-i-Akbar which is the autobiography of Akbar. Garnish with crispy fried onions, extra green chilies, and lime wedges if desired. How to make Chicken Pulao Add chicken, yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. Wash the rice. Gobindobhog rice without doubt has a much richer flavor profile, is widely available (at least in the eastern parts of India) and is inexpensive when compared to basmati rice. It is difficult to procure a good quality basmati rice without burning a hole in your pocket. Marinate the chicken pieces in a prepared marinade paste and keep it aside to set for 20 minutes. Set a timer for 5 minutes. The other day I saw a video of Bangalore’s most famous military canteen called “Shivaji Military Hotel” use gobindobhog rice sourced from Bardhaman district in Bengal for its mutton donne biryani. Today we’ll learn to make Bengali style delicious chicken rezala recipe with step by step pictures. Drizzle 4 tablespoons of milk over the chicken and rice. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. To my disappointment, she said yes, and that she adores it. It will even out once the yakhni is prepared. A chicken yakhni pulao is perhaps one of those easy to cook, yet makes for a delicious one-pot meal. Add the marinated chicken and all of the marinade mixture to the pot. Pour 4 cups of hot water to the rice. Gobindobhog rice is used instead of basmati. Unlike most Bengalis, I didn’t learn to cook from my mother, father, grandfather, or grandmother. ← Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions →, Not Your Grandma's Moussaka: A Greek Casserole with Eggplant, Meat, & Potatoes, Challah French Toast with Orange Zest & Vanilla, French Onion Soup with Thyme & Gruyere Cheese, Caramelized Parsnip, Sweet Potato, and Carrot Tarte Tatin with Herbed Goat Cheese & Fresh Rosemary, Baby Kale, Delicata Squash, Sweet Potato, Feta, Pomegranate, & Avocado Salad with Maple Mustard Vinaigrette, Brown Butter Blondies with Pistachios, Cranberries, White Chocolate, & Rose Petals, Quick Thai Basil Chicken with Chiles, Garlic, & Shallots, Harissa & Lemon Roast Chicken with Garlic & Potatoes, Savory Pumpkin & Sage Tarte Soleil with Pine Nuts, Sweet Potato & Ricotta Gnocchi with Garlic & Sage Brown Butter, Begun’er Tok: Bengali Charred Eggplants with a Sweet & Spicy Tamarind Glaze, Cheesy Herb Stuffed Chicken Marsala with Garlic, Sun-Dried Tomatoes, & Mushrooms, Seriously Addictive Shrimp Pad Thai with Scallions, Crispy Zucchini & Pumpkin Blossom Tempura, Coconut & Cardamom “Ras Malai” Tres Leches Cake with Toasted Coconut & Lime Zest Whipped Cream, Green Onion & Cilantro Multi-Grain Savory French Toast, Comforting Khichuri: Bengali Rice & Lentils with Warm Ghee & Limes, Golden Carrot Coconut & Ginger Bisque with Curried Spices & Lime Zest Cashews, Rhubarb Infused Gin + Recipe For Rhubarb Gin & Elderflower Cocktail, Summer Almond Cake with Fresh Strawberries & Peaches, Brown Butter Cookies with Dark Chocolate, Toffee Bits, Caramelized Almonds, & Flaky Sea Salt, Jaan's Favorite Banana Bread with Grated Carrots. Over the course of my experiment with food, I have realized that basmati rice can be very well replaced. Both of the siblings… Sheep meat was used in the dish. Transfer the cooked chicken and all of the gravy (every drop!) Heat a pot or cooker with oil. 6 Gobindobhog Rice Recipes You Will Fall In Love With, Buy chicken on the bone. The Indian market is replete with long grain rice which is sold as basmati rice. succulent morog pulao with sweet onions and slight heat from the green chilies, Morog Pulao: Bengali Chicken & Basmati Rice with Ghee, Caramelized Onions, Whole Garam Masala, and Green Chilies, 3 lb mix of chicken legs and thighs, scored with a knife (skinless or skin-on is fine; bone-in and skin-on will give you better flavor, and is what I prefer), 4 tablespoons whole-milk plain natural yogurt, 2 tablespoons ginger paste (or finely grated ginger on a micro-plane zester), 2 teaspoons garlic paste (or finely minced or pressed through a garlic press), 2-3 tablespoons lime juice, freshly squeezed (or to taste), 4-6 green chilies, slit in half with seeds intact (Thai bird or serrano), 1 tablespoon kewra water (screw-pine or pandanus essence), optional, 1 tablespoon pistachio powder (freshly ground), optional. Cheap or expensive, they lack the aroma and flavor. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. Rinse 2 cups of basmati rice. Cover the pot with a lid, and set the heat to the lowest possible setting. It’s more gently spiced than most biryani, and it’s not meant to be spicy at all. Since I don’t have easy answers from family members, I have to spend countless hours researching books, recipes, videos, and testing recipes (with great trial and error) to recreate the flavors and memories of dishes. Set a timer for 20 minutes. My mother does not cook. In a bowl, combine the yogurt, ginger paste, garlic paste, kosher salt, nutmeg powder, and mace powder. To the pot (that is missing half of the rice), add all of the cooked chicken and all of the gravy (every drop!). Bhai phota or Bhai dhuj is celebration where the sisters put tika on the foreheads of their brothers with sandalwood paste and pray for their safety and success. Add whole spices - bay leaf, star anise, cumin, cloves, cinnamon, … Ingredients. 1-2 green chilies, thinly sliced, optional. The liquid is called yakhni and has a soupy texture and is extremely delicious. Spread on a clean tea towel for 1 hour to dry. Your email address will not be published. Mar 10, 2020 - This Chirer Pulao is Bengali version of Poha recipe, which is popular Indian breakfast recipe using Flattened Rice. Yakhni comes from the word ‘Akhin’ which means shorba or a light broth. To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. The Portuguese introduced tomatoes much later. Add the kosher salt, and bring to a boil over high heat. Time to rewind. Cover the pot with a tight fitting lid. For this recipe, I have made two deviation from the tradition to make it better, affordable and more suitable to the Bengali palette. I am still learning the tricks of buying a good mutton and goat meat. Add the chicken pieces, and mix well to combine. Chicken Pulao Recipe As this is a festive month another festival in here and that is Bhai Dhuj for North Indians or Bhai Phota for Bengali's. The first time I felt comfortable with this recipe, I daringly invited a couple of very Bengali friends over for dinner. One mouthful and you taste the subtle flavors from the meat and spices that the rice has soaked up. Yakhni was initially prepared from meat, aromatic spices, curd and saffron. A biryani from Hyderabad or a Kolkata style chicken biryani takes a lot of effort to cook. If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations! Dutch oven or a heavy bottomed pot with a tight fitting lid. Fried Rice Recipe Bangla: Vegetable pulao often called vegetable fried rice in Bengal is a easy-to-cook, and nutritious rice recipe. Add 2 cups of room temperature water to the chicken, and reduce the heat to medium. 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