“Morog Pulao” can be regarded as a close alternative to Chicken Biryani as the key elements are almost similar. However, if Biryani requires a lenghty and complex process, Morog Polao is easier to prepare but is not compromising in taste by any means. One may wonder what does morog aka Chicken (Cock) to do with Pulao, since the latter carry a vegetarian brand, believe me the falvour of chicken adds a new dimension to it. I have heard that this dish is quite popular in Bangladesh where it has reportedly originated as well. I hope by time, it will cross the boundary of that tiny nation to flow far down.
Ingredients to serve 4 :
- Chicken – 500 gm.
- Basmati rice – 2 cups
- Onion (medium) – 2
- Ginger – 1 inch piece
- Garlic – 2 – 3 cloves
- Poppy seed paste – 1½ tbspoon
- Yogurt – 3 tbspoon
- Milk powder – 1 tbspoon
- Turmeric powder – ¼ teaspoon
- Red chilli powder – ½ teaspoon
- Garam masala powder – ½ teaspoon
- Nutmeg (Jayfal) powder – ½ teaspoon
- Mace /Javitri(powdered or crushed) – ¼ teaspoon
- Salt & sugar to taste
- Cooking oil
Make a paste with one onion, ginger & garlic in a mixer/blender.
Chop the other onion finely.
Marinate the chicken with chopped onion, onion-ginger-garlic paste, poppy seed paste, yogurt, milk powder, turmeric powder, red chilli powder, garam masala powder, nutmeg powder, mace, salt and 1 tbspoon of oil for minimum 2 hours.
Wash the rice and let it soak for half an hour in water. Then drain out the water and spread the rice on a plate and let it dry.
Now heat 2 tbspoon oil in a large frying pan over medium flame. Add the marinated chicken and cook until it gets mostly cooked (till the liquid is absorbed and oil comes out from it). Don’t add water, cook the chicken over low-medium flame.
In another frying pan melt 2 tbspoon of ghee and fry the dried rice very well till it starts spluttering.
Now mix well this fried rice with the chicken and add nearly 4 cups of hot water to it. Add salt and sugar according to your taste. As the water starts boiling turn the flame on low and cover with the lid. Cook until rice is done. Now you are ready to serve the delicious “Morog Pulao” or Chicken Pulao. 🙂
- If you don’t have ghee, then you can use cooking oil instead of that.
- Add hot water just less than twice as much as rice.
- Cook the rice on low flame otherwise it get burnt from the bottom.