Hash er run er malaikari (Duck Leg Malaikari)

    Duck Malaikari is a rich traditional dish often cooked for guests. It is spicy and creamy. Serve with pulao or biryani.


    Dhaka, Bangladesh
    1 person made this


    • 8-10 duck legs ( hash er run)
    • 1/2 cup of tok doi/dahi or plain yoghurt
    • 2 cups of grated coconut
    • water as needed
    • 2-3 tablespoons of soybean oil
    • 4-5 cinnamon sticks
    • 4-5 cardamoms
    • 4-5 cloves
    • 1/2 cup of onion slices
    • 1/2 cup of onion paste
    • 1 tablespoon of ginger-garlic paste
    • 1 teaspoon of cumin paste
    • 1/2 teaspoon of turmeric paste
    • 1/2 teaspoon of red chili paste
    • salt as needed
    • 1/4 teaspoon of jaifal-jayatri powder ( nutmeg-mace)
    • sugar-just a pinch or two
    • 1/2 cup of golden brown crispy fried onion slices or peyaj beresta


    1. Mix the duck legs with yoghurt. Set aside for 30 minutes.
    2. Blend the grated coconut with 1 cup of water. Filter the blended mixture through a sieve to collect the coconut extract or milk. If needed, squeeze the mixture so that milk comes out as much as possible. Set aside the coconut milk.
    3. Heat saucepan with oil and add the cinnamon sticks, cardamoms and cloves. Also add the onion slices. Fry until the onion slices turn a bit brownish in color.
    4. Add the onion, ginger-garlic, cumin, turmeric and red chili pastes. Stir and cook until the water released dries up a bit to form thick gravy with oil simmering on top.
    5. Add the marinated duck legs and sprinkle salt and jaifal-jayatri powder.
    6. Stir and pour the coconut milk when the meat has become almost tender and cooked.
    7. Also sprinkle the sugar and allow the meat to become tender and chewy. Garnish with the fried onion slices/peyaj beresta.
    8. Serve hot with paratha, pulao or biryani.

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