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:
Marinate Chicken:
Mix chicken pieces with 1 tsp salt, red chili powder, lime juice, and ginger paste. Marinate for 30 minutes if possible.
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.
Cook Spices and Onion:
In the same pan, add bay leaves, cinnamon, cardamom, cloves, and sliced onions. Cook until onions are lightly browned.
Add Pastes:
Stir in onion, garlic, and ginger pastes. Add a splash of water and cook until the raw smell disappears.
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.
Simmer Chicken:
Stir in fried onions, raisins, milk, and green chili paste. Cook covered on medium heat for 20 minutes, stirring occasionally.
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.
Cook Rice:
Once simmering, cover and cook on low heat for 15-20 minutes.
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.
Final Cook:
Cover and cook on the lowest heat for 10 minutes.
Serve hot and enjoy this flavorful, aromatic one pot Morog Pulao!