Murg Pulao PDF Print E-mail
Written by Administrator   
Thursday, 15 August 2013 15:25

Murg Pulao Recipe



Boneless chicken,1 1/2 inch pieces

600 grams

Basmati rice,soaked

1 1/2 cups

Red chilli powder

1 teaspoon


to taste

Ginger paste

2 tablespoons

Garlic paste

2 tablespoons


4 tablespoons

Cumin seeds

1 teaspoon



Green cardamoms


Bay leaves



2 inch stick


2 medium


3 medium


1/2 cup

Chicken stock

3 cups

Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot

Last Updated on Thursday, 15 August 2013 15:31
Fushion Recipe PDF Print E-mail
Written by Administrator   
Thursday, 22 April 2010 00:00
    Chicken Paneer Paratha;

    Ingredients for Paratha:

  • Whole-grain wheat flour                        4 Cups
  • Ghee/vegetable oil                               2 Tablespoon
  • Water                                                 1¼ Cup
  • Salt to taste
  • For the stuffing:
  • Boneless roasted chicken (shredded) ½ cup
  • Onion sliced ½ cup
  • Julienne cut vegetables ½ cup
  • Cottage cheese ½ cup


  • In a nonstick pan sauté the chicken, vegetable and onions, then keep aside.
  • Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.
  • Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit.
  • Press the dough balls gently and dust it with wheat flour. Flatten to the size of Tortilla.
  • Place the paratha over a preheated griddle. After half cooked remove from heat.
  • Put the chicken and vegetables, and topped with cheese on half of each paratha then fold like half moon shape, seal the edges with a toothpick.
  • Sprinkle a little bit of oil/Ghee and cook the stuffed paratha on medium heat, then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done, until golden brown color.
  • Serve hot with green salad on the side
Last Updated on Tuesday, 01 June 2010 17:03

Great news!!.....Now this is Autumn in Bangladesh....and winter is knocking at the we are proudly announcing that very soon we will publish delicious "Pitha" (Traditional desserts usually made from Date syrup) recipes......


Summer Recipe

Fruity Green Salad with Pomegranate Dressing


Fruity Garden Salad


For Salad:

6 ounces mixed baby salad greens

(Mixed lettuce, sliced cucumber, tomato wedges, sliced carrot and capsicum)

1 cup seasonal fruit cut

For Dressing:

1/4 cup Pomegranate Juice

1 teaspoon lemon juice

1/2 teaspoon sugar

1/4 cup mayonnaise

2 tablespoons extra-virgin olive oil


1. Toss together all salad ingredients in large bowl. Arrange on a salad plate.
2. Whisk together pomegranate juice, lemon juice and sugar in small bowl.
3. Add mayonnaise and oil.
4. Whisk until smooth and creamy.
5. Drizzle over salads.


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