Morog Pulao (Chicken Pilaf)

Morog Pulao (Chicken Pilaf)


3 people made this

About this recipe: Morog Polao is a very traditional rich item in Bengali cuisine. It is not spicy, and the chicken has a light and yummy taste. It is a treat for meat lovers, because chicken is used in large portions here. It is usually served on special occasions and a drink known as borhani is also served with it.

Jannatul_Nahar Dhaka, Bangladesh


  • 2 chicken, cut into small pieces
  • salt as needed
  • 1 cup of sour yoghurt ( tok doi)
  • 250 g of onion paste
  • 1 tablespoon of ginger paste
  • 1 tablespoon of cumin paste
  • 1 tablespoon of garlic paste
  • 1 teaspoon of nutmeg, joyotri (Mace) and posto dana(Poppy Seeds) paste
  • 2 teaspoon of garam masala paste
  • 1/2 cup vegetable oil
  • 2 tablespoons of onion slices
  • 1 tablespoon of Sugar
  • 1-2 slices of lemons
  • 1 teaspoon of screwpine essence (kewra water)
  • 5-6 Green chilies, cut in half along the length
  • 1 kg pulao rice
  • water as needed
  • 1 cup milk
  • 6-7 Aloo bokhara (dried plum)
  • 1 handful pf Kismis(Raisins)
  • 1 teaspoon of mawa powder


  1. Mix the chicken with salt, yoghurt, onion, ginger, cumin and garlic pastes. Also mix in jayfal, jayatri and posto dana and garam masala pastes. Marinate for 30 minutes.
  2. Heat oil in a pan and fry the onion slices just slightly. Add the marinated chicken and cook until the meat becomes soft and tender.
  3. Sprinkle the sugar, lemon extract, keora and a few green chilies. Stir well and set aside the meat pieces. Make sure that the gravy of chicken remains in the pot.
  4. Now add the rice to the pot with the gravy and fry for a bit.
  5. Add water and milk until the water level goes up to just half of a finger length above the rice layer.
  6. When the rice has been almost cooked, set aside half of the rice and put in half of the chicken pieces and aloo Bokhara, a few green chilies, lemon extract, sugar and mawa powder.
  7. Cover the chicken pieces with the rice. Repeat this step to make one more layer.
  8. Cook on low heat until the rice is cooked. Stir and serve.

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