This Bengali Chicken Rice called Morog Polao is not only an incredible one-pot wonder but also a crowd pleaser! A great inclusion on the holiday feasting table or for your weekend special lunch or dinner. The fragrance is everything in this dish, and I promise you will get all the ingredients in your local supermarket.
What is Morog Polao?
The ultimate best known Bangladeshi chicken pilaf loaded with flavour and required slow cooking. The flavour is similar to Biryani, but It isn’t like chicken Biryani; it’s more gentle than Biryani. It is an aromatic, rich in flavour dish.
What do we need to make Morog Polao?
Morog polao is a dish hailed from Bangladesh. Excellent quality aged short-grain rice is a must to make any good polao in Bengali cuisine.
Rice- ideally, non-starchy short-grain rice used for this pilaf, Kalijeera or Gobindo bhog rice we often use, but if you don’t get that one, use an excellent quality Basmati rice.
Chicken- Bone-in & skin off chicken big-sized Chicken pieces ( you can use drumstick pieces as well)
Fat– I prefer to use Ghee only, but you can use the combination of unflavoured white oil and Ghee. You can use unsalted butter too!
Spices- The combination of whole and ground spices such as green cardamoms, cloves, cinnamon, mace, nutmeg, Bayleaf, black pepper, red chilli make the dish flavourful.
Flavour – Other than spices, onion, ginger, garlic and Kewra essence, all these are the key flavour component. If you don’t get Kewra water in your local store, use rose water or skip it.
Nuts and dry fruits- Use any nuts and dry fruits you have in your pantry. I have used almonds and raisins. You can make a nut-free version also. Use melon seeds.
Green chillies- Don’t think that adding green chilli will make the dish spicy. The mild acidic heat of green chilli cut the sweetness of the onion.
Pieces of equipment-
- 2-3 Mixing bowls
- Either a small grinder to make ginger and garlic paste or Microplane grater will do the job efficiently.
- Wooden spatula
- Dutch oven– I prefer to cook all my recipes in a Dutch oven, especially the recipes which call for slow cooking. Chasseur is one of my favourites cast iron Dutch Oven that I have been using for a long time.
What to serve with Morog Polao?
Serve simple Bengali garden salad, which is basically in a serving plate place sliced red onion, tomato, cucumber and drizzle lemon juice on the top. To finish it off sprinkle black salt and black pepper. And Voila! Enjoy your delicious one-pot wonder!
Hope you enjoy this recipe.
Another easy yet delicious version of Morog Pulao recipe
I always believe that depending on the availability of ingredients or kitchen setup, one can prepare a dish in many ways, but you will get the same taste. If you don’t get Kalijeera rice in your locality or Bengali Gorom Moshla is not your pantry staple, I have shared another easy yet delicious Morog Polao recipe here.