Morog Pulao

    Morog pulao is a traditional subcontinental main dish, cooked on special occasions, such as birthday, weddings or other ceremonies. It is considered a royal dish, because of the use of rich ingredients. Serve hot with cucumber raita and borhani.


    Dhaka, Bangladesh
    3 people made this


    • 1 kg pulao rice
    • 1 chicken, cut into pieces and washed
    • 1 cup of Greek yoghurt or thickened milk
    • 1 tablespoon of ginger paste
    • 1 teaspoon of garlic paste
    • 2 tablespoons of onion paste
    • salt as needed
    • 1 tablespoon of jaifal (nutmeg powder), jayatri ( Mace powder) and postadana (Poppy seed powder) paste
    • 4-5 of aloo Bokhara (dried Prune) ( if available)
    • 1/4 teaspoon of black pepper powder
    • 0.5 teaspoon of grounded dried red chili
    • 2 tablespoons of pistachio nuts blended with 1/2 cup of water
    • 1 cup of soybean oil
    • 1.5 cups of onion slices
    • 2-3 bay leaves
    • 1 tablespoon of coriander powder
    • 4-5 cardamoms
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • water as needed
    • 0.5 cup of ghee
    • a few drops of rose water ( 3-4 drops)
    • biryani fragrance-just a few drops (if preferred or available)
    • 4-5 green chilies


    1. Wash the pulao rice and drain the water out.
    2. Mix yoghurt or thickened milk, ginger, garlic and onion pastes, salt, jaifal, jayatri and postadana paste mixture, aloo Bokhara, black pepper powder, grounded dried red chilies and nut paste with the chicken pieces. Set aside for 30 minutes.
    3. Heat a pan with 0.5 cup of oil. Fry 1 tablespoon of the onion slices until they turn crispy golden brown. Set aside the fried onions or peyaj beresta aside.
    4. Now add 0.5 cup of soybean oil and fry the 1 more cup of the onion slices along with bay leaves, coriander powder, cardamoms, cinnamon sticks and cloves. Fry for a bit and add the marinated chicken pieces.
    5. Stir and put the lid on for 10 minutes until the water released from the meat dries up slightly and the oil starts to simmer on top.
    6. Add 2 cups of water and cook on high heat for 10-15 minutes. Then cook for another 10-15 minutes on low heat until the meat becomes tender, the water dries up to form a thick gravy with the oil simmering on top.
    7. Set aside the meat.
    8. Heat a separate saucepan with the ghee. Fry 0.5 cup of onion slices just slightly and add the washed rice.
    9. Stir and fry the rice. Pour in 2 liters of water and sprinkle salt. Cook until the rice boils as the water dries up.
    10. Now mix in the cooked meat and mix well.
    11. Sprinkle a few drops of rose water and biryani fragrance and mix. Add the green chilies and peyaj beresta (fried onions).
    12. Serve hot.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)