Morog Pulao
Morog Pulao, a beloved Bangladeshi chicken pilaf, is a fragrant and rich dish that balances the flavors of tender chicken with aromatic basmati rice. It's a celebratory dish, often compared to biryani but with a more delicate spice profile, making it a favorite for special occasions.
🧂 Ingredients
- 1 kg Chicken(cut into large pieces)
- 500 g Basmati rice(soaked for 30 minutes)
- 0.5 cup Ghee
- 0.25 cup Cooking oil
- 2 cups Onions(thinly sliced)
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 0.5 cup Yogurt
- 6 pieces Green cardamom pods
- 2 inches Cinnamon sticks
- 5 pieces Cloves
- 2 pieces Bay leaves
- 1 piece Black cardamom
- 0.5 tsp Nutmeg powder
- 1 tsp Garam masala powder
- 0.5 tsp Red chili powder(adjust to taste)
- 1.5 tsp Salt(or to taste)
- 6 cups Water(hot)
- 0.5 cup Milk(hot)
- 1 tsp Kewra water
- 2 tbsp Raisins
- 2 tbsp Almonds(sliced, for garnish)
- 4 whole Green chilies(slit)
👨🍳 Instructions
- 1
Marinate the chicken: In a bowl, combine chicken pieces with yogurt, ginger paste, garlic paste, nutmeg powder, garam masala powder, red chili powder, salt, and half of the sliced onions. Mix well and marinate for at least 30 minutes.
💡 Tip: Marinating for 1-2 hours or overnight will yield better results. - 2
Prepare the fried onions (beresta): Heat cooking oil in a pan and fry the remaining sliced onions until golden brown and crisp. Remove and set aside.
- 3
Cook the chicken: In a heavy-bottomed pot, heat ghee and add whole spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves). Sauté for a minute until fragrant. Add the marinated chicken and cook, stirring, for about 10-15 minutes until lightly browned. Add raisins and slit green chilies.
- 4
Prepare the rice: Rinse the basmati rice until the water runs clear. Soak in water for 30 minutes, then drain well.
- 5
Layer and cook the pulao: Add the drained rice to the pot with the chicken. Gently mix. Pour in the hot water, hot milk, and kewra water. Ensure the liquid level is just above the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- 6
Rest and serve: Turn off the heat and let the pulao rest, covered, for 10-15 minutes. Fluff gently with a fork. Garnish with fried onions and sliced almonds before serving hot.
💡 Pro Tips
- ✓Use good quality aged basmati rice for the best texture and aroma.
- ✓Don't over-stir the rice to prevent it from breaking.
- ✓The ratio of water to rice is crucial; adjust slightly based on your rice type.
- ✓A touch of sugar can balance the flavors.
🔄 Variations
- Some recipes include cashew paste or poppy seed paste for a richer gravy.
- A small amount of tomato paste can be added to the chicken marinade.