What is Murag Pulao | How to Cook Bangladeshi Murag Pulao | What is The Difference Between Murag pulao And Other Pulao | Chicken Pilaf

Murag Pulao

Murag Pulao Introduction:

Murag pulao is a type of pilaf where the meat is cooked first and then rice is added to it. It is named after the word "Murgh" which means chicken. Because this Polao is cooked only with chicken meat. During the Mughal period, chicken pulao was cooked with a whole Rooster. Nowadays, chicken pulao is also cooked with chicken meat. Some people serve boiled eggs in this pulao. It has no gravy. Commonly potatoes are not served in this pulao. However, if you want, you can add potatoes to it. The specialty of Murag pulao is fewer spices are used in it.
The Murag pulao available in the shops of our country is completely different from the definition and concept of making Murag pulao. The shop serves separately cooked chicken roast gravy with white pulao if Murag pulao is ordered. But in actual Murag pulao, the chicken is not cooked separately and there is no gravy. Rather, the rice is cooked in the gravy of the cooked chicken. However, boiled eggs are always served with Murag pulao in shops.

 Ingredients:

• 3 cups pulao rice or basmati rice
• 1 cup oil
• 1 cup chopped onion 
• 1 kg chicken
• 1/2 cup yogurt
• 3 teaspoon tomato sauce
• 2 tablespoon cashew paste
• 1 tablespoon kewra scent
• 1 cup milk
• 5 Aloo Bukhara (dried plum)
• 2 bay leaves
• 5 green chilies
• 3 cardamoms
• 2 cinnamon sticks
• 3 cloves 
• 2 tablespoon ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon red chili powder
• salt to taste

Making of Special Murag Pulao Spice Mix:

• 3 cloves
• 1 cinnamon stick
• 8 cardamoms
• 1 teaspoon white pepper
• 1/3 nutmeg
• 2 strand mace

Blend these ingredients all together and make a powdered spice which is our special Murag pulao spice.

How to Cook Bangladeshi Murag Pulao

1. Take a large pot and put it on high heat. Take the cooking oil in it and add cinnamon, bay leaves, and cardamom. Stir until the smell comes out of the spices.
2. Then add onion and fry until golden brown.
3. Add ginger and garlic paste, and stir for 5 minutes.
4. Mix 1/2 cup of water. Add chili powder and Murag pulao spice that has been prepared before.
5. Stir and saute for 5 minutes. Add cashew paste, yogurt, Aloo Bukhara (dried plum), tomato sauce, and kewra scent. Continue to stir and fry for 10 minutes. 
6. Place chicken pieces in the pot. Add salt to taste and again saute for 10 minutes.
7. Add 1 cup of water and cook the chicken until fully done with the lid on medium flame.
8. If you want potato in the recipe you can add it when the chicken is half done.
9. When the chicken has removed the pieces from the gravy and put them aside.
10. Put clean rice into the gravy and fry for 5 minutes.
11. Add 5 cups of hot water to the rice, and place the chicken pieces back into the pot. Cook for 5 minutes on high heat without a lid.
12. Put milk, and green chilies and stir once. Then cover the pot and cook for 15-20 minutes on low heat.
13. Uncover and finish off with boiled eggs before serving. Serve the pulao with salad.
14. Ready to enjoy.