Easy One Pot Morog Pulao Recipe | Traditional Bangladeshi Chicken & Rice Dish

Embark on a culinary journey to the heart of Bangladesh with Banglar Rannaghor's One Pot Morog Pulao recipe. This beloved traditional dish, known for its rich flavors and aromatic spices, is a staple in Bangladeshi cuisine. We bring you an authentic, yet easy-to-follow recipe, perfect for any home cook looking to explore the depths of South Asian flavors.

About the Recipe: Morog Pulao, a harmonious blend of tender chicken and fragrant rice, is more than just a meal - it's a celebration of culture and tradition. Our recipe stays true to its roots, using classic ingredients and methods to deliver an authentic taste experience. Whether you're a novice or a seasoned chef, this recipe promises to guide you effortlessly through the process, resulting in a dish that's sure to impress.

What Makes Our Morog Pulao Special:

• Simplicity Meets Flavor: Our one pot method simplifies the cooking process without sacrificing the depth of flavor that Morog Pulao is famous for.

• Quality Ingredients: We emphasize the use of fresh, high-quality ingredients, ensuring each bite is as flavorful as it is wholesome.

• Versatility: Suitable for a cozy family dinner or a festive gathering, this dish is designed to cater to a variety of occasions.

Recipe Highlights:

• Detailed step-by-step instructions.

• Tips for achieving perfectly cooked, fluffy rice.

• Suggestions for ingredient substitutions to cater to different dietary needs or availability.

• Insightful tidbits about the cultural significance of the dish.

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Experience the true essence of Bangladeshi cooking with our One Pot Morog Pulao. Simple, satisfying, and steeped in tradition, this dish is more than just a meal - it's a taste of home.

Ingredients:

• Whole chicken, 1 kg, cut into large pieces

• Salt, 1 tsp + additional as needed

• Red chili powder, ½ tsp

• Lime juice, 1 tsp

• Ginger paste, ½ tsp

• Cooking oil, 3-4 tbsp

• Unsalted butter, 1 tbsp

• Bay leaves, 2

• Cinnamon sticks (small), 3

• Cardamom pods, 5

• Cloves, 7-8

• Onion, sliced, 3 tbsp

• Onion paste, 3 tbsp

• Garlic paste, 1 tbsp

• Plain yogurt, 4 tbsp

• Tamarind pulp, 1 tbsp

• Green chilies, 7-8

• Sugar, 1 tsp

• Cashew paste, 1 tbsp

• Poppy seed paste, 1 tsp

• Morog pulao spice mix (1 blade mace, ½ nutmeg, white pepper ½ tsp, cumin ½ tsp, garam masala ½ tsp)

• Fried onions, ¾ cup, crushed

• Raisins, 1½ tbsp

• Warm milk, 1 cup

• Green chili paste, 1 tsp

• Kalijeera or Basmati rice, 3 cups, soaked for 30 min

• Hot water, 4½ cups

• Aloo bukhara (dried plums), 4-5

• Kewra water, ½ tsp

• Rose water, ½ tsp

• Boiled eggs, 4

• Ghee, 1 tbsp

https://www.youtube.com/watch?v=BNAWKgQWWs0

Instructions:

1. Marinate Chicken:

• Mix chicken pieces with 1 tsp salt, red chili powder, lime juice, and ginger paste. Marinate for 30 minutes if possible.

1. Fry Chicken:

• Heat oil and butter in a large pan. Fry chicken pieces in batches for 2-3 minutes until they take on color. Set aside.

1. Cook Spices and Onion:

• In the same pan, add bay leaves, cinnamon, cardamom, cloves, and sliced onions. Cook until onions are lightly browned.

1. Add Pastes:

• Stir in onion, garlic, and ginger pastes. Add a splash of water and cook until the raw smell disappears.

1. Combine Ingredients:

• Return chicken to the pan. Add yogurt, tamarind pulp, green chilies, sugar, cashew and poppy seed pastes, and the Morog pulao spice mix. Mix well.

1. Simmer Chicken:

• Stir in fried onions, raisins, milk, and green chili paste. Cook covered on medium heat for 20 minutes, stirring occasionally.

1. Prepare Rice:

• Remove chicken pieces. Add soaked rice to the pan, stirring in the gravy for 2-3 minutes. Add hot water, additional salt, aloo bukhara, kewra water, and rose water.

1. Cook Rice:

• Once simmering, cover and cook on low heat for 15-20 minutes.

1. Final Layering:

• Make space in the pot, add back the chicken pieces and boiled eggs. Cover with rice, sprinkle fried onions, and drizzle with ghee.

1. Final Cook:

• Cover and cook on the lowest heat for 10 minutes.

Serve hot and enjoy this flavorful, aromatic one pot Morog Pulao!