AI-generated image
Morog polao
Wedding chicken pulao
মোরগ পোলাও (morog polao): Dhaka's wedding chicken pulao with ghee, milk and kewra
If kacchi rules the big Old Dhaka weddings, morog polao is the dish that shows up at holud evenings, aqiqah lunches and family dawats across the rest of the city, a pale, fragrant rice with whole joints of chicken tucked inside. The chicken is first braised in a mild sauce of yoghurt, ghee and fried onion, and then the rice is cooked in that sauce loosened with milk, so the grains turn creamy-white, soft and perfumed with cardamom and kewra. It is not meant to be fiery; the heat comes from a few whole green chillies and the sweetness from crisp onions scattered over the top. A frequent slip is boiling the rice too hard after the milk goes in, which makes it catch and stick to the base. Chef's tip: fry a whole bowl of onions to a deep gold first and keep half for the garnish, because the onions are as important as the chicken.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
- 5 ½ oz plain yoghurtwhisked
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 /2 tsp ground white pepper
- 2 ½ tsp saltdivided
- 2 ⅞ oz gheedivided
- ¼ cup neutral oil
- 4 onionsvery thinly sliced
- 1 tsp sugar
For the rice
- 1 ⅛ lb chinigura or kalijira rice (or basmati)washed and soaked 20 minutes
- 1 cinnamon stick5 cm
- ¾ cup whole milk
- 2 ¾ cups hot water
- 6 green chillieswhole
- 1 tsp kewra water
- 2 tbsp raisins (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Mix 2 ⅝ lb chicken, skinless, cut into 8 bone-in pieces with 5 ½ oz plain yoghurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 /2 tsp ground white pepper and 1 tsp salt; cover and marinate in the fridge for at least 1 hour or overnight.
Step 2: Heat ¼ cup neutral oil with ⅔ oz ghee in a wide, heavy pot over a medium heat and fry 4 onions for 12–15 minutes, stirring often, until deep golden and crisp. Lift out with a slotted spoon onto paper and keep half for the garnish.
15 minStep 3: In the same fat, fry the chicken pieces (shaking off the marinade) for 8–10 minutes over a medium-high heat until they colour lightly on all sides.
10 minStep 4: Add the leftover marinade, the unreserved fried onions crushed in your hand, 1 tsp sugar and a splash of water. Cover and simmer over a low heat for about 20 minutes until the chicken reaches 165°F in the thickest part and the oil rises on top.
20 minStep 5: Lift the chicken onto a plate. Add 1 ⅜ oz ghee, 6 green cardamom pods, 1 cinnamon stick and 2 bay leaves to the sauce and let them sizzle for a minute.
2 minStep 6: Stir in the drained 1 ⅛ lb chinigura or kalijira rice (or basmati) and 1 ½ tsp salt and turn it gently for 2–3 minutes until glossy.
3 minStep 7: Pour in ¾ cup whole milk and 2 ¾ cups hot water, add 6 green chillies, and bring to a boil, then lower to a steady simmer until the liquid is just level with the rice.
5 minStep 8: Push the chicken pieces into the rice, sprinkle with 1 tsp kewra water and 2 tbsp raisins and dot with the remaining ⅔ oz ghee.
2 minStep 9: Seal the lid with foil and cook on the lowest heat for 18 minutes, then rest off the heat, still covered, for 10 minutes.
18 minStep 10: Fluff from the edges, scatter the reserved fried onion on top and serve with a salad of cucumber, onion and lime.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 34 g
- Carbs
- 66 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does morog polao take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Chicken tikka masala
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
Indian