Morog pulao

Morog pulao

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Morog pulao

Prepaing chicken roast:

Ingredients:

  • Chicken : 2 ( 8 pieces)
  • Sugar: 2tbsp
  • Salt: 1tbsp
  • Chopped nuts and Raisins: 2tbsp each
  • Orange food color: 1/2tsp
  • Oil: 1/2 cup
  • Whole Green chilies: 10
  • Fried onion(beresta): 1/2cup (grind using hand)
  • Ginger paste: 2tbsp
  • Garlic paste: 1tbsp
  • Red chilli powder : 1 tsp
  • Thick Yogurt: 1cup
  • Ghee : 1/4cup
  • Make fine powder/ paste( 1tsp fried cumin,1 tsp white pepper, 3 cinnamon stick, 6 cardamom, 1tbsp postodana,1/2 nutmeg(jayfol) and 1/4tsp mace(jaitri), 1 tsp shahijeera)
  • Kewra and rose water: 1tsp
  • Powder milk: 1/2cup
  • Mawa or khoya: 2tbsp

Instructions:

Wash the chicken pieces and drain all water.
Mix salt, sugar, food color, Red chilli powder with chicken. Heat oil in a pan and add chicken pieces and fry until golden.
In a small bowl, add yogurt with 1tbsp flour and mix well.
Heat ghee in a karahi ,  Add yogurt, ginger garlic paste, roast masala paste and 1/2cup water and  cook until oil separates . Now add the fried chicken pieces and mix well. Then add fried onions, green chilies, raisins and nuts and mix well.
Add 1cup water with the chicken. Cover and cook on medium heat for 10 minutes or cook the chicken as it turns soft. Stir occasionally.
Now add kewra and rose water, milk powder, mawa and ghee and mix well. Cover and cook for 3 minutes. Turn off the heat and set aside.

Preparing morog pulao:

  • Cinigura/pulao rice: 4cup
  • Salt to taste
  • Green chili: 5
  • Ginger paste: 1tbsp
  • Cardamom: 3
  • Cinnamon: 2
  • Bay leaf: 2
  • Oil+ghee: 1/4cup
  • Water+ milk: 5cup + 2cup
  • Kewra water: 1tsp
  • Fried onions: 1/2cup
Wash the rice and drain all water.
Heat oil and ghee in a dip pan and add bay leaves, green chilies, cinnamon stick and cardamom. Stir constantly. Add rice and Stir for 3-4 minutes till the rice becomes opaque and you can smell the aroma. Add 5 cup boiling hot water, 2 cup hot milk, ginger paste and salt. Stir for a minute. Cook for 2 min on high heat or until rice puff up.add kewra and stir well.
Now cover the pan and cook for 20 minutes in very low heat.
Turn off the heat and open the lid.
Remove some rice from the pan and place the roast pieces with gravy over the rice. Sprinkle fried onions and Cover the roast with that rice. Then Cover the lid and cook for 10 minutes on very low heat.
Turn off the heat and mix the morog pulao before serving.
Serve hot.
 

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