murgh pulao bangladeshi perfect recipe of the world

I am making murgh pulao Bangladeshi recipe and trying to present it in a very traditional way. You may be wondering if this is the perfect cock polao, I wouldn't say it's not perfect. What I did was try to make the home as perfect as possible with a limited amount. As much as I have cooked, 6-7 people can eat effortlessly. But the food always depends on what else you are serving along with the main meal. Anyway, hope you like the recipe. bengali chicken pulao recipe

bengali chicken pulao recipe - murgh pulao bangladeshi recipe www.marcelfoodrecipeltd.xyz

bengali chicken pulao recipe - murgh pulao bangladeshi recipe

Polao is cooking too -

Looking to finish

bengali chicken pulao recipe Materials:

taking 1 cup of yogurt and make it like cream by whips, have to strain the water from the yogurt before using it add 1 tea-spoon red chili powder and 1 tea-spoon salt again mixing it well sliced a whole chicken into 5 pcs like this. adding chicken pcs into the yogurt mix to make the recipe perfect.

weight of the chicken would be 600-700 grams after cleaning will marinate it for 60-70 min. heating 1/2 cup ghee very well adding 3 pcs bay leaves, 3 pcs cinnamon, 3 pcs black cardamom, 3 pcs cardamom and 7-8 cloves fry these until there is an aroma adding 2 cups chopped onion while the onion became reddish, will add 1 tablespoon garlic paste and 1 tablespoon zinger paste adding 1/2 cup water adding green chili paste 1 tablespoon will stir after a while and cook the spices adding marinated chicken into the spices mixing chicken and spices very well after mixing it, will add 1 table-spoon tamarind broth will cook it until the color of chicken changed will open after a couple of mins. and it stir it. will repeat the steps a couple of times.

adding 2 table-spoon almond paste in two steps adding 1 cup hot milk after boiling now will cook it until it became soft adding 2 tea-spoon sugar in two steps heating 2/3 cup ghee in a pan add 2 bay leaves, 2 pcs cinnamon, 4-5 pcs cardamom, 4-5 pcs cloves and 4-5 pcs black pepper fry it until there is an aroma now adding 850-gram rice, measurement is- rice weight will be just half of the chicken weight before adding rice, have to wash it and strain it very well now adding water which is hot and boiling and measurement of water would be just double of rice weight as we took 3 cup rice, will add 5 cup water and 1 cup milk which is double of rice measurement in total adding 1 tea-spoon salt heat of the stove is full and will wait until water level and rice level became same.

when rice level abd water leval became same. will make the heat medium and lid the pan on the other hand, chicken is ready, will turn off the stove of chicken and out the pieces from the broth chicken the rice and it's ready.

there is no water in the rice. now will turn off the stove and separate half the rice on a plate adding chicken broth with the remaining rice in the pan mixing it with a very soft hand after mixing it, adding the chicken pieces now adding rest of the plain rice in it now adding 1 table-spoon raisin on top of the rice adding 1 table-spoon kewra water also adding some aloo Bukhara in it adding 5-6 green chili in it like this way now will lid the pan and make the heat low and wait for 15 min if there is any hole in the lid, will close it by a cloves-like this way to cook murgh polao, it's better to use heavy bottom pan after serving, have to add some boiled eggs.

I have tried to improve the quality of the traditiona bengali chicken pulao recipe - murgh pulao Bangladeshi recipe of wold Dhaka by adding a new article. marcelfoodrecipeltd
Not to mention that no cooking is the same for everyone.
Even after giving the same amount of the same ingredients, the cooking goes on for a little over nineteen or twenty.
In my cooking, I have tried to bring the exact taste of ingredients.
I hope the taste is not exactly the same, but it will be closed! Your suggestions and criticisms are always my way forward.
Stay well, stay healthy, stay safe. God bless you.

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