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Morog Pulao

Morog Pulao

Try our the delicious and savory Morog Pulao dish. It's a traditional Bagladeshi favorite made with chicken, spices, and fragrant Basmati rice from @twoheapingspoons.


  • 61 - 90 Minutes
  • Medium
  • 10




  • 5 cups Tilda Pure Basmati rice​
  • 10 pcs. chicken legs and thighs, washed and drained​
  • 1/2 cup yogurt​
  • 1 tsp coriander powder​
  • 1/2 tsp red chili powder​
  • 1 1/4 tsp salt (divided)​
  • 2 tbsp pulao seasoning mix​
  • 1/4 cup oil​
  • 1/4 cup + 1 tbsp ghee (divided)​
  • 3 cups sliced onions (divided)​
  • 2 bay leaves​
  • 4 cardamom pods​
  • 8-10 whole black peppers​
  • 2 small cinnamon sticks​
  • 1 tbsp ginger paste​
  • 1/2 tsp garlic paste​
  • 2 tbsp almond powder, mixed with water to form a paste​
  • 6 green chilies (divided)​
  • 1 tsp sugar​
  • 1 tsp kewra water​
  • About 6 cups hot water​
  • 1 cup hot milk

How to make Morog Pulao

  1. Soak the rice in water for 30 minutes. Then rinse and drain.

  2. In a bowl, prepare the chicken marinade by whisking together yogurt, coriander powder, red chili powder, 1/2 tsp salt, and pulao seasoning mix. Mix in a splash of water. Add the chicken to the marinade, combine well, and let rest for 30 minutes.

  3. Heat oil and 2 tbsp ghee in a large pot. Add 2 cups sliced onions and fry until the onions are golden and crispy. Remove half of the fried onions with a slotted spoon and set aside.

  4. Add the bay leaves, cardamom pods, whole black peppers, and cinnamon sticks, and stir for 30 seconds. Then add the remaining cup of sliced onions, ginger paste, garlic paste, and almond paste. Add a splash of water to prevent burning and sauté covered for about 5 minutes, until the onions have softened.

  5. Now add the chicken and sauté uncovered for about 10 minutes, stirring frequently. Then cover and cook for another 20 minutes, still stirring frequently to prevent sticking. The chicken should release water, and then start to absorb it back in.

  6. Add 3 green chilies, the sugar, and kewra water and mix well.

  7. Remove the chicken pieces and set aside.

  8. Measure the gravy in the pot and add hot water to it to get a total of 6 cups. Then add the hot milk. (The total amount of liquid--gravy + water + milk--should be 7 cups, double the amount of rice)

  9. Pour in the rice. Add 2 tbsp ghee and the remaining 3/4 tsp salt. Bring to a boil uncovered on high heat until the liquid is level with the rice. Then cover and cook on low for 15 minutes until the rice is fully cooked.

  10. Lightly fluff up the rice, remove half of it, and set aside. Add the chicken pieces over the rice in the pot and a third of the reserved fried onions. Then top with the rest of the rice, 3 green chilies, 1 tbsp ghee, and half of the remaining fried onions

  11. Cover and cook again on low heat for 20 minutes until everything steams together.

  12. Transfer to a serving platter and garnish with the remaining fried onions. Enjoy hot!