Rediscovering Fatima Didi’s Murgir Shada Pulao

Years ago, during my stay in Goa, Fatima didi, our househelp at that time, introduced me to a delicious pulao on Eid. Unlike our traditional Bengali pulaos or the rich aromas of biryani, her dish was refreshingly simple. Yet, this chicken pulao is brimming with subtle flavours from coconut milk and aromatic spices. As a young college student passionate about cooking, I eagerly noted her special recipe in my old diary. Recently, while tidying my cupboard, I rediscovered that diary and was instantly transported back in time. Inspired by nostalgia, I recreated her cherished murgir pulao, hoping it would taste as wonderful as I remembered. It exceeded my expectations and brought smiles around our dining table. This chicken diye shada pulao has become our family’s favourite monthly tradition.

Murgi’r Shada Pulao

Preparing murgir shada pulao is surprisingly easy. It’s a convenient one-pot dish, perfect for busy weeknights or special gatherings. You don’t need many spices—just mustard seeds, curry leaves, and whole garam masala to flavor the dish gently yet distinctly. Coconut milk is the secret ingredient, lending a creamy sweetness that sets this pulao apart. Choose either basmati or the Bengali favorite, banskati rice, to prepare it. If using banskati, which is a long-grained, parboiled variety, soak it in water for at least one hour before cooking. Remember, banskati rice demands double the quantity of liquid plus an extra cup. So, if you start with two cups of raw rice, use four cups of coconut milk and an additional cup of water.

Murgi’r Shada Pulao

Tips for Making the Perfect Chicken Diye Shada Pulao

Begin by heating whole garam masala (cinnamon, cardamom, and cloves), curry leaves, and mustard seeds in oil. When fragrant, add sliced onions and chopped garlic, sweating them until soft and pink. Next, add chicken legs, stirring to lightly brown them. Add coriander powder and cumin powder, salt, and slit green chillies, cooking until aromatic. Add ginger paste, followed by rice, and stir fry gently with the chicken and spices. Pour in coconut milk, adding extra salt since pulao needs more seasoning. Sprinkle garam masala powder and more green chillies, bring to a boil, then reduce heat. Cover and simmer on low heat without stirring. Once rice is cooked, drizzle ghee all over and gently fluff the rice with a fork. Coconut milk requires gentle cooking, so handle it carefully. Serve hot, accompanied by your favourite chutney.

Murgi’r Shada Pulao

Other pulaos that you may want to try:

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Murgir Shada Pulao

A simple chicken pulao- one pot recipe using chicken legs and coconut milk with minimal spices

Print Recipe

Prep Time 10

Cook Time 1

Course chicken recipes, Non Vegetarian, Rice Based Recipes

Cuisine Indian

Servings 5 servings

Ingredients

500 gm chicken legs
2 cups long grain rice
4 cups coconut milk (read notes)
4 green cardamom
1 inch cinnamon
8 cloves
handful of curry leaves
1 tsp mustard seeds
2 large onions, finely sliced
1 tbsp garlic cloves, finely chopped
1 tbsp ginger paste
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
4 green chilies, slit
salt to taste
2 tbsp ghee
3 tbsp vegetable oil

Instructions

Wash rice and soak it for 30 minutes if using basmati, or 1 hour if using banskati rice. Drain well.
Heat oil in a large pot. Add whole garam masala (cinnamon, cardamom, cloves), curry leaves, and mustard seeds. Cook until fragrant.
Add sliced onions and chopped garlic, sauté until onions turn soft and pink.
Place chicken legs in the pot and stir fry until they gain a slight golden color.
Add coriander powder, cumin powder, salt, and slit green chilies. Stir and cook until spices become aromatic.
Mix in ginger paste and drained rice, stir-frying gently to coat the rice grains thoroughly with spices.
Pour coconut milk into the pot, adding extra salt. Sprinkle garam masala powder and additional green chilies. Bring the mixture to a boil.
Reduce heat immediately, cover the pot tightly, and cook gently without stirring until rice is cooked and all liquid is absorbed.
Once cooked, drizzle ghee evenly over the pulao and gently fluff rice with a fork.
Serve hot, accompanied by your favorite chutney.