Aromatic Morog Pulao

Rating

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Calories: 520 per serving

Macros: Protein: 30g, Fats: 25g, Carbohydrates: 48g per serving

Cooking time: 1 hour 15 minutes

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Categories: Bengali Cuisine, Chicken Dishes, Rice Dishes, Comfort Food, Family Meals, Homemade Recipes, Delicious Dishes

About

Morog Pulao is a quintessential Bengali dish combining tender chicken and fragrant basmati rice cooked with rich spices and a touch of saffron, creating an aromatic and flavorful meal perfect for special occasions or delightful family dinners.

Top Recipe

Easy Morog Pulao Recipe Anyone Can Cook

versentry3 days ago3 min read

Aromatic Morog Pulao

Ingredients

🥥 ½ cup cooking oil
🧅 1 medium onion, thinly sliced
🍃 2 bay leaves
🖤 1 black cardamom
🌿 3 green cardamoms
🌸 5 cloves
🌶️ ½ tsp black pepper
🌿 2 small cinnamon sticks
🧄 1 ½ tbsp garlic paste
🧄 1 ½ tbsp ginger paste
🥜 1 ½ tbsp cashew paste
🌺 1 tbsp poppy seed paste
🌶️ 5-6 green chilies
🍇 1 tbsp raisins
🥛 ¾ cup powdered milk mixed with 1 cup hot water
🌼 ½ tsp saffron dissolved in ¼ cup hot water (for chicken)
🍗 8 chicken pieces
🧂 1 ½ tsp salt (for chicken)
🌶️ ½ tsp red chili powder
🌺 2 tsp kewra water
⚪ 1 tsp white pepper
🌼 ½ tsp cardamom powder
💧 4 ½ cups hot water
🧂 2 tsp salt (for rice)
🍬 1 tsp sugar
🧈 1 ½ tbsp ghee
🍚 4 cups rice, soaked for 30 minutes
🌼 ½ tsp saffron dissolved in ¼ cup water (for rice)

Instructions

1- Prep the onions:

In a large pot, heat ½ cup cooking oil.
Add thinly sliced onion, and fry until golden brown.
Remove and set aside for later use.

2- Create the spice base:

To the remaining oil in the pot, add bay leaves, black cardamom, green cardamoms, cloves, black pepper, and cinnamon sticks.
Stir in garlic paste, ginger paste, cashew paste, and poppy seed paste.
Fry for 1½ minutes, adding a splash of water to avoid sticking.

3- Build the sauce:

Add green chilies and raisins.
Stir in the powdered milk mixture and saffron water.

4- Cook the chicken:

Add chicken pieces along with salt and red chili powder.
Cook for 20 minutes, ensuring the chicken is well-coated with the sauce.
Mix in kewra water, white pepper, and cardamom powder.

5- Prepare the rice:

Remove chicken pieces and set aside.
To the pot, add hot water, salt, sugar, and ghee.
Follow with 4 cups of soaked rice.
Stir to combine.

6- Layer the dish:

Evenly distribute the cooked chicken pieces over the rice.
Pour saffron water over the top.

7- Final cooking:

Cover the pot with a lid and cook on very low heat for 25 minutes to ensure fluffy rice.

8- Serve:

Once ready, serve the Morog Pulao garnished with the fried onions.
Optional: accompany with lime wedges, green chilies, and a hard-boiled egg.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8
Calories: 520 per serving
Protein: 30g per serving
Fats: 25g per serving
Carbohydrates: 48g per serving
Equipment: Large cooking pot, wooden spoon, slotted spoon, kitchen tongs, measuring cups, small bowls, pot lid