FOOD : RECIPE OF THE WEEK: MEJHBAN MOROG PULAO

By CHEF SABYASACHI NAG,

EXECUTIVE CHEF,

HOLIDAY INN KOLKATA AIRPORT,

A IHG PROPERTY

Mejhba Morog Pulao A must preperation in every Event , Chicken and Rice preparation from Mehjnban cuisine .

INGREDIENTS :

Chicken – 900 gm

Long Grain Basmati Rice – 600 gm

Ghee – 200 gm

Saffron – ½ gm

Rose Water – 10 ml

Kewra Water – 10 ml

Salt , Sugar

Whole cashew – 30 gm

Kismiss – 25 gm

Oil- 2 tbsp

Onion – 100 gm

Garam Masala Powder – 20 gm

Curd – 50 gm

Ginger Garlic Paste – 75 gm

Almond and Poppy seed paste – 50 gm

Whole Garam Masala – 3 gm

METHOD:

Cut the chicken in medium sizes of 50 gm each , wash and clean , dry it off , mix with ginger garlic paste , g masala powder , curd , oil , salt , Rose and kewra water ,

keep for 2 hours . Slice the onion and make crispy golden brown , Soak the rice for 20 minutes after minimum 3 wash with gentle finger .

Take a large pan , put enough water 1 liter , add drops pf oil , 1 gm of whole Garam masala in water , when boil add the soaked rice , cook for 15-20 minutes when rice

is 75 5 done , take out from the heat and strain , spread in a flat place spraying with oil .

In a other side heat the pan , add oil and ghee together , add 1 gm of whole garam masala , add ginger garlic paste , cook well , not make it brown, add almond poppy

seed paste , add marinated chicken , in slow heat cook for 20 minutes , add stock / Yakhni , cook the chicken 80% , keep a side , Take a stock pot or Hundi , heat with

ghee basting , add rice and chicken in layers , apply saffron and put the whole dry fruits and brown onion in between , Keep it sealed dum for 15 minutes .