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Sunday, July 27, 2014

Murg Masur Pulao

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Eid Mubarak to all my friends who are celebrating Eid tomorrow. Hope you are filling to your brim at the Iftar parties.

When I was a college student, one of my friends Shama used to bring Murg Masur Pulao to the class just after Eid. It would come in a huge container and in no time disappear. I have no idea where Shama is today, but I hope she is doing well and still enjoys this great dish. Thanks to the fantastic pulao I am thinking of her from another corner of the world.

Ingredients

  • 500 gm. bone in chicken cut into medium pieces
  • 2 and 1/2 cup long grain Basmamti rice washed and soaked in water for 30 minutes
  • 1 cup Masoor (Red lentil with skin) washed and soaked for 2 hours
  • 2 medium potatoes cut into quarters
  • 2 large onions thinly sliced
  • 2 large tomatoes cut into round thin slices
  • 1/2 cup plain yogurt
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1 tsp. garam masala powder
  • Whole garam masala ( 2 black cardamom, 4 green cardamom, 1” cinnamon stick, 5 cloves, 1 tp. shahi jeera)
  • 1 bunch fresh fenugreek (methi) leaves finely chopped
  • 4 tbsp. mint leaves
  • 4 tbsp. chopped cilantro or coriander leaves
  • Salt to taste                 
  • 1/4 cup oil
  • 2 tbsp. ghee
  • 1/4 cup warm milk
  • Few Saffron strands 
  • Few drops Kewra water

Procedure

In a heavy bottom pan heat oil and add onion slices to it. Fry till golden brown. Remove half of the fried onion on a paper towel and reserve for later use.

In the rest of the onion add ginger garlic paste, and chili powder. Sauté till the raw smell subsides. Now add chopped fenugreek leaves and tomato slices to it. sprinkle coriander and cumin powder. Fry till the moisture dries up.

Add chicken pieces to it and fry well so that the meat pieces are nicely coated with spices. Add salt and cook it covered till the meat is tender.

Now add potato quarter to it and fry along with the meat for about 5 minutes. Sprinkle garam masala powder and keep it covered. Add yogurt to it and cook till chicken and potatoes are tender.

In a separate pan boil the soaked lentil with salt till cooked. Take care so that they retain their shape.

In a large pan boil enough water with salt and whole garam masala and add soaked rice to it. Boil till the rice is 90% done. Drain the water.

Soak saffron strands in warm milk and keep aside.  

For layering in a large pan take half of the rice. Lay evenly the chicken and potato mixture with the lentils on top. Add chopped cilantro, mint and slit green chilies over it. Add  half of the golden brown onions.

For the top layer spread evenly the remaining rice. sprinkle saffron milk over it. Top it up with the rest of the chopped mint, cilantro and green chilies.

Finish it up with the rest of the golden onions and kewra water. 

Place this pan covered on the lowest mark of heat for 30 minutes.

Dish out and serve it with raita.

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