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Sunday, February 17, 2013

Mouri Murgh with Peas Pulao

Chicken with Fennel ...served with Peas Pulao

A friend had pointed out that my blog hardly has any typically "Bangali Murgi'r Jhol"!! And upon going  through my posts, I realised how right she was!!

So today I was all set to make the typical "Bangali Murgi'r Jhol"...but the "Murgi" had other plans! 

And while making the chicken curry, my whims predominated and what resulted was a mild fennel flavoured chicken impromptu experiment with a happy ending!

And realising that there is barely any rice based item in this blog, I thought of jotting down the recipe of Peas Pulao...the lightest, easiest and quickest of all Pulaos.

Mouri Murgh

Ingredients :
Chicken - 1 kg
Finely chopped medium sized onions - 2
Finely chopped tomatoes - 2
Potatoes cubed - 4
Garlic paste - 2 tbsp 
Ginger paste - 2 tbsp
Tej Pata - 1
Whole garam masala - 2-3 nos. of 1"sticks of Cinnamon, 2-3 green elaichi, 2-3 black elaichi, 4-6 cloves
Fennel Seeds - 1 tsp
Turmeric / Haldi / Holud - 1 & 1/2 tsp
Dry roasted (on hot tawa) & ground Mouri / fennel seeds - 3-4 tbsp
Jeera powder - 1/2 tsp
Kashmiri Mirch - 1/2 - 1 tsp
Green chili - as many as you want 
Chopped Coriander leaves/Dhonepaata
Salt to taste

Procedure :
1. Marinate (at least for a few hours) the washed & cut chicken with 1 tbsp each of Ginger & Garlic paste, salt and 1/2 tsp of Turmeric/Haldi/Holud powder.
2. In a kadai, heat oil and saute the cubed, washed and Haldi-Salt smeared potatoes till they turn golden. Keep aside.
3. In the same kadai, add another tablespoon of oil (I used mustard oil). Drop in the Tej Pata, whole garam masalas, fennel seeds 
4. Stirring the above for a few seconds, add garlic paste, chopped onions followed by a pinch of sugar for caramelising and adding colour. Fry on medium - high heat till the onions get a brownish colour.
5. Add the ginger paste followed by chopped tomatoes. Turn up the heat and fry till the colour turns brown and the tomato-onion turns into a well fried mush.
6. Mix  Turmeric-jeera powder-kashmiri mirch powder-2 tsp of roasted-ground mouri/fennel seeds-salt with a few drops of water...make a paste and add to the kadai. Cook the masala well.
7. Add the marinated chicken and stir around till all the pieces are well coated in masala. Do this on high heat. Once the chicken is well coated with the masala, keep turning around...koshano / bhunoing (frying on high heat). While at it, add the rest of the roasted-ground mouri/fennel seeds and continue frying (koshano / bhunoing).  Add the cubed and sauted potatoes
8. If time permits, continue cooking in the kadai till the chicken is tender. And you may need to sprinkle water now and then to prevent burning. But like me, if you are running short of time, transfer to a pressure cooker. Add a mug of water. 2 whistles are adequate. Once cooled, and the lid comes off, transfer to the serving bowl and garnish with chopped coriander leaves / dhonepata.

Serve with roti / rice / Pulao. 

Peas Pulao

Ingredients :
Basmati - 3 cups
Peas (preferably fresh ones) - 4-5 cups
Cashew / kaju - a handful, slit lengthwise 
Ginger paste - 1 tbsp
Tej Pata - 1
Whole Jeera - 1 tsp
Whole garam masala - 2-3 nos. of 1"sticks of Cinnamon, 2-3 green elaichi, 2-3 black elaichi, 4-6 cloves
Jaiphal / Javitri powdered - 1/2 tsp
Ghee - 1 - 2 tbsp
1/2 slice lemon

Procedure :
1.Wash the rice, dry it if possible, on a newspaper in the sun.

2. Heat Ghee in a kadai. Add whole garam masala, tej pata, whole jeera, ginger paste. Fry for a few seconds.
3. Add the washed and (preferably dried) basmati rice followed by the sugar, salt, Jaiphal or Javitri powder. Mix well on medium flame.
4. Add the peas. Again give everything in the kadai a stir to mix. 
5. Transfer to a rice cooker. Add 5.5 cups (same cup as used to measure the rice) of water. Squeeze half a piece of lemon (learnt from some blog on the net sometime back and follow it religiously for all pulaos and as promised the result is amazing...the cooked rice DO NOT stick)

 The Peas Pulao is ready!!!


Kichu Khonn said...

Aaj amar veg day ... ar plate ta dekhe khide peye gelo. Peas polau amar favourite. :-)

Shilpi Bose said...

Coming here after a long time, I am always on the look out for chicken recipes.I will save this one and try it out some day.

Sharmistha Guha said...

@sharmila - Thanks! Amaro...

Sharmistha Guha said...

@Shilpi - Do's simple and very mildly mouri flavoured...