Thursday, July 25, 2013

Mrgh Pulao


  • Preparation time: 4 hours
  • Cooking time: 1 hour

Preparation:

1 medium sized Chicken, cut to 6 pieces
Basmati rice: 1 KG
Kewra Water : 2 tb spoon
Saffron threads (few), optional
Milk : 1/4 pint
oil/ghee-1 tb spoon

For Marination:

Salt: 100ml
1 onion grind to paste
Garlic paste, 1 tbs
Ginger Paste: 1 tbs
cumin powder: 1 tsp
corriander powder: 1 tspfreshly grated nutmeg
garam masala powder: 1 tsp
black paper milled: 1/2 tsp
yogurt: 1 1/2 tbs
pistacchio powder, optional: 1/2 tbs

For Rice:

Cinamon stick: 4
clove: 3
cardamom pods : 5
bay leaf: 5 
ghee or butter: 1 tbs
hot water, boiled once 
Clotted cream: 1tbs


To Garnish:

finely chopped onion fried until brown but not crisp
cashew nuts, lightly toasted
raisins, optional


Method:

  • mix 100 gm salt in 1 litre of water i.e 10% salt
  • add chicken pieces and leave them for an hour
  • remove the chicken and mix with all the ingredients for the marination
  • leave in the fridge covered for 3-4 hours
  • put the saffrons in kewra water and leave aside
  • wash rice until water is clear, then drain out water
  • heat oil in a pan on medium heat, add marinated chicken
  • stir for 4-5 minutes, once skin starts changing colour add milk
  • cook covered, stirring occasionally until chicken is almost done
  • take out the chicken and keep the broth
  • in another sauce pan heat ghee or butter
  • add the whole spices
  • add rice once spices release aroma (less than a minute)
  • stir and fry rice until each rice mixes with oil
  • Add half of the gravy from the chicken and mix well
  • now add hot water and cook until rice is almost done
  • once rice is almost done and absorbed water, take out half of the rice
  • put the chicken, rest of the gravy, half of kewra water, clotted cream and half of the fried onion
  • put rest of the rice on top
  • spread fried onions, cashew, raisins and remaining kewra
  • cover and cook on low heat for 1/2 hour or until rice is well cooked
  • Mix before serving