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Chicken Pilaf, or ‘Murog Pulao’ as it is known in Bangladesh. This is generally not eaten on a daily basis, but something you would serve when have guests.

Chicken Pilaf

Chicken Pilaf


3 cups Basmati Rice

500 -800 grams Chicken

1 cup Oil or ghee

2 Onions (thinly sliced)

1/2 cup Onion paste

2 Tbsp Ginger paste

1 Tbsp Garlic paste

2 Ground Cloves

1/2 Tsp Nutmeg & Mace powder

2 Sticks Cinnamon

4 Cardamoms

1/2 cup Yoghurt

2 cups Milk

1 Tsp Lemon Juice

1/2 Tsp Sugar


First take the yoghurt and combine with the onion,ginger, garlic paste and the ground cloves to form a fine mixture.

Now soak the rice in water for half an hour.

Heat oil in a Dutch oven, and slightly fry the sliced onions. Now add the chicken and fry it for a few minutes.

Once the chicken has slightly browned add the yoghurt mixture. As soon as the chicken seems nicely browned and fried, then add the rest of the spices, salt (to taste), sugar and lemon juice. After all the ingredients have become a nice mixture, then turn the heat and simmer till the meat is cooked.

Now you will see that the oil has separated, so then take the meat pieces and set aside, and leave the rest inside the Dutch oven. Now add the rice and fry it for a minute, then slowly add in the milk and parboil the rice. Then add water accordingly and cook the rice by simmering it. Once the rice is cooked (and the water is gone) then add the chicken pieces on top, and slowly mix it with the rice.

Serve, garnished with fried onions.