🇧🇩 Bangladesh recipe
Morog Polao
Morog polao is the festive chicken pulao of Bangladesh, reserved for weddings, Eid celebrations, and honored guests. Unlike biriyani, the rice and chicken are cooked together in an aromatic broth, allowing the rice to absorb all the deep, complex flavors of the spiced chicken stock. The dish gleams with ghee and saffron, studded with whole spices, raisins, and fried onions.
Prep30 mins
Cook1 hr 30 mins
Serves4
Difficultyhard
Ingredients
- 500g chicken, cut into 8 pieces (bone-in)
- 2 cups kalijeera or gobindobhog rice (or basmati), soaked for 30 minutes
- 2 large onions, thinly sliced
- 200g plain yogurt, whisked
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick (5cm)
- 1 teaspoon cumin seeds
- 0.5 teaspoon mace powder
- 0.5 teaspoon nutmeg powder
- 1 teaspoon sugar
- 0.5g saffron soaked in 3 tablespoons warm milk
- 4 tablespoons ghee
- 2 tablespoons raisins
- 2 tablespoons cashew nuts
- 1 tablespoon poppy seeds, ground to a paste
- 4 boiled eggs, peeled
- 1 tablespoon kewra water (screw pine essence)
- 3 cups chicken stock or water
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 24 g
- Carbs
- 56 g
- Fat
- 15.5 g
