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Morog Polao

Morog Polao

Course Main Course
Cuisine Bangladesh
Keyword Bangladesh recipe, morog polao
Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Servings 5 people
Author Magida

Ingredients

For the chicken:

  • 1 kilo chicken cut into pieces
  • 2 cups onion thinly sliced
  • 4 tbsps onion paste
  • 3 tbsps ginger and garlic paste
  • ½ tsp nutmeg powder
  • ½ tsp garam masala
  • 2 tbsps ghee
  • ½ cup oil
  • ¼ tsp chili powder
  • Yellow color or saffron threads soaked in 1/8 cup fresh milk
  • Salt to taste
  • 2 cups yogurt
  • ¼ cup evaporated milk
  • 2 tbsps fresh cream I used Nestle cream
  • 2 tbsps milk powder

For the rice:

  • 4 cups Basmati rice
  • 1 Bay Leaf
  • 6 green cardamom
  • 5 cloves
  • 2 pieces of cinnamon sticks about an inch each
  • 2 black cardamom
  • ½ cup Milk
  • ¼ tsp Saffron
  • 5 tbsps Ghee
  • About 5 tbsps cooking oil

Instructions

  1. Soak the rice in water for 30 minutes. Drain and keep aside.
    Soaked rice - prep
  2. Clean chicken pieces and and pat dry with kitchen towel. Roll in yellow color or saffron-milk mix.
  3. Fry chicken pieces until golden brown and keep aside.
  4. Using the same pot, fry the sliced onion until they become golden brown. Set aside.
    Frying onions
  5. Fry the cashew and raisins and keep aside.
  6. Still using the same pot, add onion paste, ginger and garlic paste to the oil and sauté for few minutes.
    DIY Onion paste
  7. Add the chicken pieces. Add the rest of the ingredients. Mix well, then cook covered for a few minutes, followed by the fried onion. Mix again.
    Spices for morog polao
  8. In another pot, heat ghee and oil, then add the whole spices and fry for a couple of minutes. This is the best part, when the aroma fills the kitchen!
    Spices in pan
  9. Add rice and stir until it starts to become a bit transparent. Move the rice to the side of the pot, making a well in the middle then put the chicken pieces with all its sauce. Ladle the rice back to the middle covering the chicken pieces.
  10. Add hot water – 1 is to 1.5, or 6 cups in this case.
  11. Add salt. Cover and cook until the rice is cooked.
  12. Remember the other set of saffron and milk mix? Sprinkle this onto the rice and top with nuts and sultanas (if using) and the rest of the browned onion slices.