Bangladesh

Morog polao

Name: Morog polao
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Bangladeshi
Ingredients: 1 kg large pieces chicken, curry cut (bone in chicken, small pieces); 2 1/2 cups chinigura or kalijeera rice seeraga samba rice; 4 tbsp ghee; 2 tbsp cooking oil (vegetable oil); 2/3 cup curd (plain yogurt, natural yoghurt); 2 large: half paste half fried onion; 2 tbsp ginger garlic paste; Whole spices, cardamom, cinnamon, cloves, bay leaf; 5 whole green chilli; 3/4 cup milk; 1 tsp kewra water; 1 tsp rose water; 2 tsp sugar; 2 tbsp raisins; 2 3/4 cups water; Salt, to taste

Fragrant aromatic rice with chicken, ghee and kewra. The polao at every Bangladeshi wedding.

90 minTime

40 gProtein each

mildSpice

Wedding polao1 chapter · 1 min read

Make it your way

Grandma's wayAromatic rice, chicken korma, ghee and kewra.

The original

755kcalsame

40 gproteinsame

2 gfibresame

90minutessame

Classic morog polao.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, large pieces

Seeraga samba rice2½ cups chinigura or kalijeera rice

Ghee4 tbsp

Cooking oil (vegetable oil)2 tbsp

Curd (plain yogurt, natural yoghurt)⅔ cup

Onion2 large: half paste, half fried

Ginger garlic paste2 tbsp

Whole spicescardamom, cinnamon, cloves, bay leaf

Green chilli5, whole

Milk¾ cup

Kewra water1 tsp

Rose water1 tsp

Sugar2 tsp

Raisins2 tbsp

Water2¾ cups

Saltto taste

Method

5 steps

1Marinate chicken with curd, onion paste, ginger garlic paste and salt for 30 minutes.
2Cook the chicken in oil and half the ghee with half the whole spices until tender and the gravy thick.
3In the remaining ghee fry the remaining spices and the washed rice until fragrant.
4Add water, milk, sugar and salt. When half absorbed, lay chicken and gravy on top with green chillies, kewra, rose water and raisins. Cover and cook on low.
5Rest 10 minutes and top with fried onion.

Serve it like this

Serve on a platter with chicken pieces nestled on top, fried onion, a boiled egg and borhani or salad on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bangladesh

Morog polao

Fragrant aromatic rice with chicken, ghee and kewra. The polao at every Bangladeshi wedding.

90 minTime

40 gProtein each

mildSpice

Wedding polao1 chapter · 1 min read

Make it your way

Grandma's wayAromatic rice, chicken korma, ghee and kewra.

The original

755kcalsame

40 gproteinsame

2 gfibresame

90minutessame

Classic morog polao.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, large pieces

Seeraga samba rice2½ cups chinigura or kalijeera rice

Ghee4 tbsp

Cooking oil (vegetable oil)2 tbsp

Curd (plain yogurt, natural yoghurt)⅔ cup

Onion2 large: half paste, half fried

Ginger garlic paste2 tbsp

Whole spicescardamom, cinnamon, cloves, bay leaf

Green chilli5, whole

Milk¾ cup

Kewra water1 tsp

Rose water1 tsp

Sugar2 tsp

Raisins2 tbsp

Water2¾ cups

Saltto taste

Method

5 steps

1Marinate chicken with curd, onion paste, ginger garlic paste and salt for 30 minutes.
2Cook the chicken in oil and half the ghee with half the whole spices until tender and the gravy thick.
3In the remaining ghee fry the remaining spices and the washed rice until fragrant.
4Add water, milk, sugar and salt. When half absorbed, lay chicken and gravy on top with green chillies, kewra, rose water and raisins. Cover and cook on low.
5Rest 10 minutes and top with fried onion.

Serve it like this

Serve on a platter with chicken pieces nestled on top, fried onion, a boiled egg and borhani or salad on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morog polao

Make it your way

Ingredients

Method

Morog polao

Make it your way

Ingredients

Method

Make it a meal