Morog Polao, also known as Dhakai Morog Polao or Shahi Morog Polao, is a beloved Bangladeshi dish. This traditional rice dish is made with hen chicken and has a rich heritage linked to the Mughal Subadars of Bengal. Its flavorful preparation reflects the culinary influences of the Mughal era, making it a cherished part of Bengali cuisine. Let’s dedicate this conversation to the yummy Morog Pulao.

What is Morog Polao?

Morog Polao is a special preparation of traditional pulao rice made with cock chicken. Traditional chefs of Dhaka believe that cock chicken offers more flavor than other types of chicken, enhancing the dish’s overall taste.

The preparation is quite simple; all you need is kalijira rice, quarter-cut chicken, ghee, spcies, and birista (golden fried sliced onions) and a long, slow cooking. Morog Pulao is served usually on special occasions, for iftar or sahri, social events, and get-togethers.

The Best Bangladeshi Morog Polao Recipe

As we previously mentioned, the dish boasts a rich heritage and a distinctive cooking method. Morog Polao is made using the dam style, where rice and chicken are cooked together in a large, airtight, Indian style round metal pan. Below, we’ve shared a traditional Morog Pulao recipe for your reference.

Ingredients You Will Need for Morag Pulao

Ingredients (for Chicken):

Chicken – 500 gm

Hung Curd – 1 cup

Red chilli powder – 2 tsp + 2 tsp

Bay leaf – 2

Cardamom – 3

Black Cardamom – 1

Cinnamon – 2 one inch

Clove – 2

Onion – 2 cup

Green Chilli – 2-3

Tamarind Paste – 1 tbsp

Ginger – 1 tbsp

Garlic – 1 tbsp

Green Chilli Paste – 1 tbsp · Sugar – 2 tbsp

Almond paste – 2 tbsp · Poppy seed paste – 2 tbsp

Milk – 1 cup

Salt to taste

Ghee- 1/4th cup

Ingredients (for Rice):

Basmati/Fragrant rice – 250 gm

Ghee – 1/4 th cup

Water – 375 ml (3/4 th of 500 ml)

Milk – 125 ml (1/4th of 500 ml)

Bay leaf – 1

Green cardamom – 2

Cinnamon – 1 inch

Sugar – 1 tsp Salt-As per taste

Ingredients (for finishing):

Raisin – 9-10

Green Chillies – 3

Rose water – 1 tbsp

Boiled Egg – 1

Potato – 1 large, halved and fried

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.

Variations of Morog Polao

Jhunu Polao Ghor stands as a distinguished Bengali restaurant in Dhaka, renowned for its authentic Polao. Established in the early 1970s, it is celebrated for its dedication to traditional recipes and the use of high-quality ingredients.

The Shahi Morog Pulao Hazi Nanna restaurant has been delighting diners with its exquisite Shahi Morog Pulao for an impressive 47 years. This longevity is a testament to the dish’s enduring popularity and the restaurant’s commitment to quality and tradition.

The Star Hotel & Restaurant has been serving a diverse menu featuring Shahi Morog Pulao and other local and international cuisine for an impressive 59 years. With a focus on quality ingredients and exceptional service, it continues to provide a memorable dining experience in a welcoming atmosphere.

Enjoy Morog Polao at Our Restaurant

At Al-Aqsa Restaurant in Jamaica, we artfully craft our Morog Polao, harmonizing a unique yet traditional recipe that transports you to the vibrant essence of Old Dhaka with every mouthful.

Our polao features antibiotic-free halal chicken, sourced to ensure quality, paired with the finest premium Kalijeera rice known for its aromatic fragrance and delicate texture. We enrich the dish with authentic desi ghee, imparting a luxurious richness that elevates every bite. Each spice is hand-selected and precisely measured to create a symphony of flavors, infusing the dish with warmth and authenticity that captivates the palate.

Pricing of Morog Polao

At Al-Aqsa Restaurant, Jamaica we serve Morog Polao at $7.99. (Prices may change)

Customer Favorites: Morog Polao

Our valued diners have always had the quality and the authentic taste of our Morog Polao since we started serving the dish. It’s often described as the best Morog Polao in NYC.