Скачать или смотреть Shahi Morog Pulao of Hazi Nanna Biryani in Dhaka , Bangladesh- Recipe !

Shahi Morog Pulao of Hazi Nanna Biryani - Recipe !

Hazi Nanna Biriyani is a famous Biriyani shop in Dhaka, Capital of Bangladesh. They deserve amazing biriyani but their Morog Pulao is something else - At least that's what I read online! So after a lot of research from videos, recipes and blogs - Here's my take on their Morog Pulao. 😇 Comment if I added something more or less!

Credits to Foodzpah videos because of which I started my research on Morog Pulao.
Photo credit: Emon Islam (Google Photos)

About the dish: The Morog Pulao has the pulao rice and chicken gravy cooked separately so this is a meal in itself.
The gravy is rich, mildly sweet and just a bit of tangy. The spice mix is important to give flavour. Powdered spices can be added but whole spices is recommended.
The rice has three main flavour components:
The Chinigura rice - A special rice grown in Bangladesh
Rose Water
Whole spices but specificly Kebab Chini (Tailed Pepper)

Recipe of Chicken Gravy:

Ingredients for Chicken:
Chicken 600gms - Marinate with 2 tsp salt and 2 tbsp lemon juice
Spice Mix for Chicken - Grind with 5 tbsp water and 1 tbsp oil: 1 tsp jeera, 1 tsp shah jeera, 1 tsp kebab chini , 6 green cardamom, 2 inch cinnamon, 1 cloves, 15-18 black peppercorns, 5 gm javitri, 1/2 Jaiphal, 3 tsp coriander seeds
Whole spices for tempering chicken curry: 5 cloves, 3 green cardamom, 1 inch cinnamon, 2 Bay leaves, - Onions - for chicken gravy: 2 cups sliced onions, 1/2 cup onion paste and 1/3rd cup chopped onions
25 gm Aloo Bukhra - Soak in 4 tbsp warm water and remove the seeds
Paste of 6-7 cashews/Almond
2 tbsp ginger garlic paste
Whisk : 3 tbsp curd, salt and 1/2 tsp sugar
1 tbsp red chilli powder
Salt
1 cup hot water
5-7 green chillis
3 tbsp cooking oil
2 tbsp ghee
1/4th cup khowa kheer/ mawa

Cooking:
Heat cooking oil and ghee. Temper with whole spices for 30 seconds
Fry the onions till it is almost brown
Add onion paste and fry 2 minutes
Add ginger garlic paste and fry for 1 minute
Cook the masala paste for 1 minute till it is aromatic
Add curd and cook for 5 minutes over a low flame
Add Aloo bukhra and almond/cashew paste
Cook for 2 minutes and add the chicken pieces
Saute for 4 minutes
Add 1/3rd cup warm water and cover to let it cook for 10 minutes
Adjust the salt, add 1.5 cups warm water and green chillis
Simmer for 15-20 minutes till chicken is done
Remove the chicken pieces
Add the chopped onions and mawa
Simmer for 15 minutes till gravy is rich and thick

Recipe for Pulao:

Ingredients for rice:
1 tbsp cooking oil
2 tbsp ghee
Whole spices for Pulao:
5 cloves
3 green cardamom
1 inch cinnamon
2 Bay leaves
1 tsp shahjeera
1 tsp Kebab Chini

1/2 cup sliced onions
550 gm chinigura / kaalijeera rice - Around 2.5 cups - Rinse till water runs clear and let the rice air dry for 30 minutes before cooking
1.5 tbsp ginger garlic paste
5-6 green cillis
Salt
Hot water - Double the volume of rice - 5 cups
2 tbsp of Kesar Water
2 tbsp rose water

Cooking:
Heat cooking oil and ghee
Temper with whole spices
Fry the slices onions till it starts to brown near the edges
Add the rice
Saute for 2 min
Add salt and ginger garlic paste
Saute for 2 more minutes
Add hot water
Cover and let it cook over a high flame
Once you see holes forming on top layer of rice, give it a mix
Poke holes to add kesar water
Add rose water
Cook on dum by placing on a tawa - for 15 minutes
Rest for 30 minutes before mixing/serving

Serve this with boiled eggs and salad! Do try and let me know.

Audio Credits: Music by Keyframe Audio from Pixabay

[ Morog Pulao , Chicken Pulao , Pulao Recipe , Puran Dhaka , Bangladesh , Bangladeshi Khabar , Hazi Nanna Biryani , Bangali , Bengali , Kolkata ]