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morog polao recipe.

 


Morog Polao Recipe – Authentic Bangladeshi Chicken Pilaf

Morog Polao Recipe – Authentic Bangladeshi Chicken Pilaf | Easy Festive Recipe

Learn how to make authentic Bangladeshi Morog Polao at home. This aromatic chicken pilaf, cooked with fragrant rice, ghee, and spices, is perfect for weddings, Eid, and special occasions.

Introduction

Morog Polao is one of Bangladesh’s most loved festive dishes — a fragrant pilaf made with basmati rice, tender chicken, and a blend of aromatic spices. Traditionally served at weddings, Eid feasts, and special family gatherings, Morog Polao is rich, mildly spiced, and pairs perfectly with chutney or salad. In this recipe, I’ll show you how to recreate the authentic Dhaka-style Morog Polao step-by-step.

Ingredients

For the Chicken (Morog):

  • 1 kg chicken (bone-in pieces)
  • 1 cup plain yogurt (whisked)
  • 2 large onions (thinly sliced and fried until golden brown)
  • ¼ cup ghee (or half ghee, half oil)
  • 2 tbsp ginger-garlic paste
  • 3–4 green chilies (slit)
  • 1 tsp salt (adjust to taste)

Whole Spices:

  • 3–4 green cardamoms
  • 1 cinnamon stick
  • 3–4 cloves
  • 1 bay leaf
  • 6–8 black peppercorns

Ground Spices:

  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp white pepper powder (or black pepper if unavailable)
  • ½ tsp nutmeg powder
  • ½ tsp mace powder

For the Rice:

  • 4 cups basmati rice (washed & soaked for 30 mins)
  • 8 cups chicken stock (from cooking the chicken)
  • 1 tsp salt
  • 1–2 tbsp ghee

Garnish:

  • Fried onions
  • Cashew nuts (fried in ghee)
  • Raisins (fried in ghee)

Step-by-Step Cooking Method

Step 1 – Marinate the Chicken

  • In a large bowl, mix chicken, yogurt, ginger-garlic paste, salt, and half the ground spices.
  • Cover and marinate for 1–2 hours for best flavor.

Step 2 – Cook the Chicken

  • Heat ghee/oil in a heavy-bottomed pan.
  • Add whole spices and sauté until aromatic.
  • Add marinated chicken and cook for 8–10 minutes until slightly browned.
  • Add fried onions, green chilies, and 1–2 cups water.
  • Cover and simmer for 20–25 minutes until chicken is tender.
  • Remove chicken pieces and strain the stock — this will be used to cook the rice.

Step 3 – Prepare the Rice

  • Heat ghee in a large pot, add soaked rice, and sauté gently for 2–3 minutes.
  • Add the measured chicken stock (double the rice amount) and salt.
  • Cook on medium heat until the liquid is almost absorbed.

Step 4 – Combine & Steam (Dum)

  • Layer the cooked chicken pieces over the rice.
  • Sprinkle fried onions, cashews, and raisins.
  • Cover tightly and cook on very low heat for 15 minutes (Dum cooking) to let the flavors infuse.

Step 5 – Serve

  • Fluff the rice gently and serve hot with salad, raita, or chutney.

Expert Tips for Perfect Morog Polao

  • Use aged basmati rice for the best aroma.
  • Fry onions slowly until golden — this gives a sweet, deep flavor.
  • Dum cooking on low heat is essential for a perfect texture.

Serving Suggestions

Morog Polao pairs best with:

  • Cucumber Salad
  • Tomato Chutney
  • Borhani (spiced yogurt drink)
  • Beef Rezala or Chicken Roast as a side dish

Nutritional Information (per serving) (approx.)

  • Calories: 590 kcal
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 65g

Similar Recipes:

  • Chicken Roast Recipe
  • Beef Rezala Recipe
  • Kachchi Biryani Recipe
  • Borhani Recipe
  • Tomato Chutney Recipe

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