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I have been to Bangladesh a few days back and spent around seven days in Dhaka as well as in the nearby areas. Though it was an official trip, however, I had sufficient me-time as well. The evenings were free and I had a day and a halt to explore the city. I went to the local famous joints and tried several delicacies such as Kacchi Biryani, Beef Tehari, Morog Pulao, Dhakai Chicken Roast, Kala Bhuna, and several more. I had been to Star Kebabs, Fakruddin, and also Nanna's hotel to savor the famous Bangladeshi delicacies. Then I visited the Nilkhet book market as well and picked Bangladeshi cookbooks. Now that I am back and quite settled after Mehebub's operation I, though, come up with a few Bangladeshi recipes. To start with, I will be sharing the recipe for Morog Pulao.
Jump to:
- Dhakai Morog Polao experience at Hazi Nanna!
- Dhakai Morog Pulao, the famous delicacy from Puran Dhaka!
- The Rice substitute!
- Morog Pulao or Sahi Morog Pulao Tips!
- Here's how I make Morog Pulao at Debjanir Rannaghar!
- Recipe Card
- Pulao/ Biryani/ Tehari/ Rice-based Recipes from Debjanir Rannaghar!
- Have you tried the Morog Pulao recipe from Debjanir Rannaghar!
- Here's the Sahi Morog Polao Recipe Pin for your Pinterest Board!
Dhakai Morog Polao experience at Hazi Nanna!
Puran Dhaka is known for its food amongst other things. Once I was done with the Jamdani Saree shopping, I went to Hazi Nanna to try the Pulao. This age-old joint is especially famous for the Chicken Pulao. Opened back in 1963, at this moment they have several branches in Dhaka.
It is not that I have not had Morog Pulao before. I had it several times and in fact, I cook it at home quite often. However, what I had in Dhaka was way better. I tried the dish in more than two joints and found the Dhakai Pulao is subtle, loaded with flavors, and needs slow cooking. I ended up talking to a few people from Dhaka to know the intricacies and they shared happily. Starting from a Baburchi to a chef to a homemaker, all were amazing all through and shared their experiences with me.
Dhakai Morog Pulao, the famous delicacy from Puran Dhaka!
My friend's mother told me that this Puran Dhaka favorite is cooked quite regularly as part of the marriage feast and on other occasions.
One thing I must mention, this pulao though cooked with meat is completely different from Chicken Biryani. The name is Morog Pulao because to cook this co*ck meat is used and is considered that "Morog" meat is more flavorful than "Murgi". I gather this information from the joint where I had the Pulao
The Rice is short-grain, flavorful, and different from Gobondobhog Rice. When asked, I was informed that Chinigura Rice is ideal for making this pulao. An acquaintance chef Safayatur Rahaman Mithun gifted me the rice and I had a brief chat with him about Bangladeshi food. Mithun told me that they do not use spices such as Cumin or coriander much as we do in India. I realized how true the statement was when I made the Morog Pulao at home. Minimum spices, slow-cooking and the end result was brilliant.
The Rice substitute!
As you cannot get chinigura here, going by the texture of Chinigura, Mogra is almost a near variety but no way Gobindobhog is. Believe me, the rice makes the pulao different.
Morog Pulao or Sahi Morog Pulao Tips!
Well, when I went through the cookbooks I purchased I was confused. The books are having more than one recipe for the same dish. I then decided to go by the Pulao I tasted in Dhaka and not to overdo anything. Hence, to call it Morog Pulao or Saahi Morog Pulao, the choice is yours. A few things to remember are:
- Morog is co*ck and that is what you need to make this delicacy.
- The rice must not be soft after cooking and that is why Chinigura is ideal however, if not available use Basmati or Mogra rice.
- The spices are to be minimal.
Here's how I make Morog Pulao at Debjanir Rannaghar!
Recipe Card
Morog Pulao
- Author: Debjani Chatterjee Alam
- Total Time: 1 hour 10 mins
- Yield: 5 People 1x
Description
Morog Pulao is a signature Bangladeshi Chicken based Pulao where co*ck meat is used
Ingredients
UnitsScale
- 2 kg Chicken/ co*ck Meat/ Morog (cleaned and cut into 4 pieces)
- 500g Rice (Preferebly Chinigura or Basmati)
- 4 Onion
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 8 Green Chilli
- 8 Alu Bukhara/ dried plum
- 2 Tbsp.Lemon Juice
- 1 Tbsp. Poppy Seed
- 10 Cashewnut
- 100ml Vegetable Oil
- 1 Tbsp.Ghee
- 2 Tbsp. Mawa
- 200 ml Plain Curd
- 100 ml Mishti Doi/ Sweet Curd
- ½ cup Milk
- 10 strings Saffron
- 1 Tsp. Garam Masala*
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 2 Tsp. Salt or to taste
Tempering:
- 4 Dry Red Chili
- 2 Bay Leaf
- 1-inch Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
To make the Garam Masala
- 1-inch Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
- 1 Mace
- 1 Nutmeg
- 1 Tsp. Cumin seed
- 1 Tsp. Coriander Seed
- 8 Clove
- 10 Black Pepper
Instructions
To make the Garam Masala:
- Dry roast Cinnamon Stick, Green Cardamom, Black Cardamom, Mace, Nutmeg, Cumin seed, Coriander Seed, Clove, and also Black Pepper till the spices emit aroma.
- Switch the flame off and wait till the spices are cooled down.
- Make a powder of the spices.
- Keep it handy for use in the Pulao.
To make the Pulao:
- Wash and clean the meat and marinate with ½ Tsp. of Salt.
- Wash and soak rice in water for 30 minutes.
- Slice three onions and make a paste of 2 onions
- Heat oil in a deep bottom vessel and add 1 Tbsp. Ghee to fry the onion in small batches to make the onion crisp or Piyanj beresta.
- Add 1 Tbsp. Ghee to the remaining oil.
- Temper the mixture of Ghee and oil with Dry Red Chili, Bay Leaf, Cinnamon Stick, Green Cardamom, and also Black Cardamom.
- Add Onion paste to the pan and cook till the onion turns brown in color.
- Now add ginger and garlic paste followed by 4 green chilies and cook for a minute or two.
- Add both types of curd after blending those and mix well.
- Cook till the mixture leaves oil from the edges.
- Add Red chili powder, turmeric powder, salt, and also ½ Tsp. Garam Masala to it and mix.
- Add 1 Tbsp. Lemon juice as well.
- Now add chicken pieces and cook by covering the pan.
- Turn the meat chunks once in a while.
- Cook for around 20 minutes on low flame.
- The chicken by then will release sufficient moisture.
- In this dish, the chicken may take extra time to cook as the chunks are bigger.
- Check the chicken by pricking it with a fork.
- Cook till the chicken is ⅔ cooked and then switch the flame off.
- Once the chicken is cooked properly remove the chunks from the pan and keep the gravy in the pan as it is.
- Now add the soaked rice to the pan and after mixing add boiling water to it.
- the Mixture of gravy and water must be double the quantity of the rice.
- Adjust spices as needed except the Garam masala.
- Cover the pan and cook for around 15 minutes or till the rice is ⅔ cooked.
- Now after 15 minutes when the rice will be ⅔ cooked, the pan may have little extra moisture.
- Take out half of the rice from the pan and place the cooked chicken chunks over the rice which is remaining in the pan.
- Top it with the rest of the alu bukhara, half of the Birista, ¼ Tsp. of Garam Masala, ½ portion of the mawa, and also half of the milk and saffron mixture.
- Add some lemon juice as well.
- Now top it with the remaining rice.
- Add half of the Birista, ¼ Tsp. of Garam Masala, ½ portion of the mawa and also half of the milk and saffron mixture, and also a few green chilies.
- Add 1 Tsp. Ghee as well.
- Cover the pan with a lid and place a weight over the lid.
- Keep the flame on the lower side and cook for 10 minutes on dum.
- After 10 minutes switch the flame off.
- Open the lid and lightly mix the rice before serving the Pulao.
Notes
- The meat-to-rice ratio in this dish is 4:1
- One whole chicken is to be cut into four pieces and slow cooking is a must. You may refer to the picture for the exact cut.
- Instead of oil, only ghee can also be used or you can skip ghee completely.
- The key is to cook the rice with the gravy of the chicken to make it flavorful.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 250g
- Calories: 868
- Sugar: 17.9g
- Sodium: 522mg
- Fat: 24.8g
- Saturated Fat: 6.8g
- Carbohydrates: 75.1g
- Fiber: 4.1g
- Protein: 82.1g
- Cholesterol: 208mg
Keywords: dhakai morog pulao recipe, morog pulao recipe, chicken pulao recipe, debjanir rannaghar
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Pulao/ Biryani/ Tehari/ Rice-based Recipes from Debjanir Rannaghar!
- Birista Pulao (Also known as Piyaz Beresta Pulao)
- Kolkata Mutton Biryani ((Also known as Calcutta Biryani)
- Bou Khuda (Also known as Boua Pulao or Bou Khudi)
- Bengali Basanti Pulao (Also known as Bengali Holud Pulao or Bhoger Misti Pulao)
- Bangladeshi Mutton Tehari (Also known as Gosht Tehari)
- Crab Biryani (Also known as Crab Dum Biryani or Nandu Biryani)
- Ilish Pulao (Also known as Bengali Hilsa Pulao)
- Ghee Bhat (Also known as Bengali Sweet Pulao)
- Awadhi Vegetable Tehri (Also known as Tahiri)
- Peas Pulao (Also known as Matar Pulao)
Have you tried the Morog Pulao recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at@foodofdebjani.
Here's the Sahi Morog Polao Recipe Pin for your Pinterest Board!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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