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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






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!

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