Morog Polao
A Mughal-influenced chicken pilaf from the Puran Dhaka (Old Dhaka) culinary tradition, genuinely distinct from the site's existing hilsa and khichuri dishes since it's a fragrant rice-and-chicken pilaf rather than a fish or lentil dish. Its name comes from 'morog,' rooster, traditionally considered more flavorful than hen, though hen is the common substitute today. Real morog polao is noticeably gentler and less heavily spiced than a biryani, built on fragrant short-grain rice like kalizira or chinigura, and gets its signature pale golden color from a touch of saffron or food coloring plus kewra (screwpine) water rather than a heavy spice blend.
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces (rooster if available)
- 3 cups kalizira or other fragrant short-grain rice
- 1 cup plain yogurt
- 4 tbsp ghee
- 2 onions, sliced and fried crisp
- 1 cinnamon stick, 4 cardamom pods, 4 cloves, 1 bay leaf
- 1 tbsp ginger-garlic paste
- 1/4 tsp saffron or a few drops yellow food color
- 1 tsp kewra water
- 2 potatoes, halved (optional)
Steps
- Marinate the chicken in yogurt, ginger-garlic paste, and half the fried onions for 30 minutes.
- Rinse the rice and soak for 20 minutes.
- In a heavy pot, fry the whole spices in ghee, then add the marinated chicken and cook until browned.
- Add the rice, potatoes if using, and enough hot water to just cover, along with the saffron and kewra water.
- Cover and cook on low heat until the rice is tender and the liquid is absorbed.
- Fluff gently and top with the remaining fried onions before serving.