2024年12月4日 · In this video, learn how to make a mouthwatering Polao Roast, a traditional Bengali delicacy that's perfect for any occasion! This aromatic dish combines fla...

2020年12月16日 · step 1) toast all the spices in #1 for about a minute to release the aroma. once you smell the strong aroma, mix it with spices #2, and blend everything to a paste. step 2) take this marinade paste and rub it all over the chicken, and refrigerate for at least 3 hours.

### Polao with Roast Chicken RecipeThis is a classic Bangladeshi dish, often served on special occasions. Here's how to make it:---### **Ingredients**:#### *...

Serves three to four people. Clean the rice a few times, rinse and keep aside. Clean the chickens and cut each into 4 pieces. Dry and marinate with ginger, garlic, yogurt, jaiphal, jaitri, and a little bit of salt for 10 to 15 minutes. Heat about ½ cup of oil in a pan and fry the chopped onions until they are crispy. Keep them aside.

2019年12月3日 · Dhakai Morog Pulao, the famous delicacy from Puran Dhaka! My friend's mother told me that this Puran Dhaka favorite is cooked quite regularly as part of the marriage feast and on other occasions. One thing I must mention, this pulao though cooked with meat is completely different from Chicken Biryani.

2023年4月18日 · Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to become an elegantly fragrant base for kormas and curries. But for me, it’s best served with...

Welcome to another delicious recipe! In this video, we bring you a mouthwatering Roast Polao, a special dish from my mother’s kitchen that is sure to bring j...

Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes. Heat about ¼ cup of oil in a pan and brown the onions. Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat. Pour in ½ cup of water, and add the green chili. Keep over low heat.

2023年5月20日 · My recipe is packed with aromatic spices and tender chicken pieces, making it the perfect comfort food for any occasion. Serves 4 people. – Preheat the oven to 200 ° C / 180 ° C with a fan. – Add 2-3 tbsp of oil to a hot oven-proof pan.

Heat the ghee or oil in a pan. Fry the onions until they are crispy and keep aside. In the same pan, fry the rest of the ingredients, except for the salt and kewra water, for 1 to 2 mins. Stir gently. Pour in all the rice and keep frying over low heat. Once the water dries up and the oil separates out, add the salt and about 6 cups of hot water.