Bengali Mishti Polao & Dhania Chicken Recipe

Preparation

1. Wash the rice and soak in enough water for 30 minutes.
2. Heat ghee in a wok.
3. Add raisins and cashew nuts and fry until golden brown.
4. Drain the rice and add it in the wok.
5. Add water, green peas, sugar, saffron and JBL Pulao Masala.
6. Simmer the heat to low.
7. Cook the rice until all the water is absorbed and the rice is cooked.
8. Remove the wok from heat and let the rice rest for 5 minutes.
9. Fluff the rice gently with a fork.
10. Garnish with slivered almonds and pistachios and saffron strands.
11. Serve hot.

Preparation

1. Marinate the chicken with salt, turmeric, and oil. Keep aside.
2. Heat 2 tbsp of oil in a wok.
3. Add the onion and green chillies, saute until onions turn light.
4. Add the ginger garlic paste and saute for 2 minutes.
5. Add the marinated chicken, fry until the colour of the chicken changes.
6. In a small mixing bowl add the chopped tomatoes, coriander powder, cumin powder, and pepper powder.
7. Add this mix to the chicken. Fry until oil oozes out.
8. Once the oil starts oozing out of the chicken, add the chopped coriander, yogurt and 1/2 cup water.
9. Cover and cook on low flame, stir from time to time so that the chicken doesn’t get burnt.
10. After 10 minutes check for the salt and consistency of the gravy.
11. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin.
12. Add the garam masala powder, cover and cook for 1 more minute. Turn off heat.
13. Serve hot.