Easy Bangladeshi Morog Pulao Recipe | Traditional Chicken & Rice Dish

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients while being more affordable.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats and is often cheaper than ghee.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based protein alternative, while chickpeas are budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with more protein.

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

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

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

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

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.

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

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.

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

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

Cover and cook on the lowest heat for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: