Скачать с ютуб Easy Bangladeshi Morog Pulao Recipe | Traditional Chicken & Rice Dish в хорошем качестве

Easy Bangladeshi Morog Pulao Recipe | Traditional Chicken & Rice Dish

In today’s video, we're excited to share with you a traditional Bangladeshi favorite - Morog Pulao, made effortlessly in one pot! Perfect for busy weeknights or a comforting weekend feast, this recipe is a delightful blend of aromatic spices and tender chicken, all cooked together with flavorful Basmati rice. 🔥 What makes our Morog Pulao special? Authentic Flavors: We stick to traditional spices and cooking methods to bring out the authentic taste of Bangladesh. Easy One-Pot Method: Our recipe is tailored for convenience without compromising on flavor, making it perfect for home cooks of all levels. Ingredient Accessibility: We use commonly available ingredients, making it easy for you to recreate this dish in your kitchen in Toronto, Canada, or anywhere in the world! 📝 We’ll walk you through: Marinating the chicken with the perfect blend of spices for depth of flavor. Layering techniques to ensure each grain of rice is infused with the aromatic spices and chicken juices. Tips and tricks for getting that perfect fluffy and non-sticky rice texture. Ingredients: Whole chicken, 1 kg, cut into large pieces Salt, 1 tsp + additional as needed Red chili powder, ½ tsp Lime juice, 1 tsp Ginger paste, ½ tsp Cooking oil, 3-4 tbsp Unsalted butter, 1 tbsp Bay leaves, 2 Cinnamon sticks (small), 3 Cardamom pods, 5 Cloves, 7-8 Onion, sliced, 3 tbsp Onion paste, 3 tbsp Garlic paste, 1 tbsp Plain yogurt, 4 tbsp Tamarind pulp, 1 tbsp Green chilies, 7-8 Sugar, 1 tsp Cashew paste, 1 tbsp Poppy seed paste, 1 tsp Morog pulao spice mix (1 blade mace, ½ nutmeg, white pepper ½ tsp, cumin ½ tsp, garam masala ½ tsp) Fried onions, ¾ cup, crushed Raisins, 1½ tbsp Warm milk, 1 cup Green chili paste, 1 tsp Kalijeera or Basmati rice, 3 cups, soaked for 30 min Hot water, 4½ cups Aloo bukhara (dried plums), 4-5 Kewra water, ½ tsp Rose water, ½ tsp Boiled eggs, 4 Ghee, 1 tbsp Instructions: Marinate Chicken: Mix chicken pieces with 1 tsp salt, red chili powder, lime juice, and ginger paste. Marinate for 30 minutes if possible. Fry Chicken: Heat oil and butter in a large pan. Fry chicken pieces in batches for 2-3 minutes until they take on color. Set aside. Cook Spices and Onion: In the same pan, add bay leaves, cinnamon, cardamom, cloves, and sliced onions. Cook until onions are lightly browned. Add Pastes: Stir in onion, garlic, and ginger pastes. Add a splash of water and cook until the raw smell disappears. Combine Ingredients: Return chicken to the pan. Add yogurt, tamarind pulp, green chilies, sugar, cashew and poppy seed pastes, and the Morog pulao spice mix. Mix well. Simmer Chicken: Stir in fried onions, raisins, milk, and green chili paste. Cook covered on medium heat for 20 minutes, stirring occasionally. Prepare Rice: Remove chicken pieces. Add soaked rice to the pan, stirring in the gravy for 2-3 minutes. Add hot water, additional salt, aloo bukhara, kewra water, and rose water. Cook Rice: Once simmering, cover and cook on low heat for 15-20 minutes. Final Layering: Make space in the pot, add back the chicken pieces and boiled eggs. Cover with rice, sprinkle fried onions, and drizzle with ghee. Final Cook: Cover and cook on the lowest heat for 10 minutes. Become a member of our channel and get exclusive perks:    / @banglarrannaghor   Subscribe to BR: bit.ly/BRYouTubesub Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook |   / banglarrannaghor   Website: https://www.banglarrannaghor.com/