Reshmi Polao(রেশমি পোলাও)

 Recipe for Reshmi Polao

Ingredients:

For the rice:

Basmati rice: 2 cups (soaked for 30 minutes and drained)

Ghee (clarified butter): 3 tablespoons

Bay leaf: 1

Cinnamon stick: 1

Green cardamom: 4-5

Cloves: 4-5

Mace (optional): 1 piece

Salt: to taste

Water: 4 cups

For the chicken:

Boneless chicken (cut into small pieces): 500 grams

Yogurt: 1/2 cup

Ginger-garlic paste: 1 tablespoon

Lemon juice: 1 tablespoon

Garam masala powder: 1 teaspoon

Salt: to taste

White pepper powder: 1 teaspoon

Cream: 1/4 cup

Ghee: 2 tablespoons

For garnishing:

Fried onions: 1/2 cup

Sliced almonds: 2 tablespoons

Raisins: 2 tablespoons

Chopped coriander leaves: 2 tablespoons

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Instructions:

Step 1: Prepare the chicken

1. Marinate the chicken with yogurt, ginger-garlic paste, lemon juice, garam masala powder, white pepper powder, and salt. Let it rest for 1 hour.

2. Heat ghee in a pan and sauté the marinated chicken until cooked. Add cream and cook for 2-3 more minutes. Set aside.

Step 2: Cook the rice

1. Heat ghee in a heavy-bottomed pot. Add bay leaf, cinnamon stick, green cardamom, cloves, and mace. Sauté until aromatic.

2. Add the soaked rice and stir gently for 2-3 minutes.

3. Add 4 cups of water and salt. Cook on low heat until the rice is fully cooked and the water is absorbed. Fluff the rice lightly with a fork.

Step 3: Assemble the polao

1. In a large pot, layer half the rice, then the cooked chicken, and finally the remaining rice.

2. Garnish with fried onions, almonds, raisins, and chopped coriander leaves.

3. Cover the pot and cook on very low heat (dum method) for 10-15 minutes to let the flavors meld.

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Serve hot with raita or a light salad. Enjoy the silky and fragrant Reshmi Polao!