Entree: Bangladesh – Central Culinary Region – মোরগ পোলাও ➤ Morog Polao (Fragrant spiced Bangladeshi chicken cooked with long-grain rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
- 4 tbsp (60 ml) ghee
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced
- 1/2 cup (120 g) plain yogurt
- 4 garlic cloves, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 6 green cardamom pods, lightly crushed
- 1 (2-inch) cinnamon stick (about 5 g)
- 4 whole cloves
- 1 bay leaf
- 1/4 tsp ground turmeric (about 1 g)
- 1 tsp ground black pepper (about 2 g)
- 2 tsp salt (10 g) plus more to taste
- 3 cups (720 ml) chicken stock, hot
- 1/8 tsp saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/4 cup (40 g) raisins
- 1/4 cup (30 g) slivered almonds or toasted cashews
- 1/4 cup (60 ml) fried onions or store-bought birista
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- Fresh cilantro or mint leaves for garnish

Instructions

1. Soak the basmati rice in cold water for 30 minutes, then drain. Pat the chicken pieces dry and marinate with yogurt, half the minced garlic, grated ginger, turmeric, black pepper, and 1 tsp (5 g) salt for 20–30 minutes.
2. Heat 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium heat. Add the sliced onions and fry, stirring, until deep golden brown. Remove and set aside two-thirds of the fried onions for garnish, leaving the rest in the pot.
3. Add the crushed cardamom, cinnamon stick, cloves, and bay leaf to the remaining ghee and oil; fry briefly until aromatic. Add the marinated chicken pieces and brown on all sides over medium-high heat, about 6–8 minutes.
4. Stir in the raisins, saffron milk, remaining garlic, 1 tsp (5 g) salt, and the hot chicken stock. Bring to a simmer, cover, and cook gently until the chicken is nearly cooked through, about 15–20 minutes. Adjust seasoning and squeeze in lemon juice.
5. Meanwhile, bring a separate pot of salted water to a boil. Par-cook the drained rice (about 70% cooked) for 5–6 minutes, then drain thoroughly and toss with 1 tbsp (15 ml) ghee to prevent sticking.
6. Preheat the oven to low (or continue on very low stovetop). Layer the par-cooked rice evenly over the chicken in the pot. Sprinkle the reserved fried onions, toasted nuts, and a little cilantro between layers and on top. Cover tightly and cook on very low heat (dum) for 15–20 minutes until rice finishes cooking and absorbs flavors.
7. Let the pot rest off heat for 10 minutes. Gently fluff the rice and chicken together, garnish with remaining fried onions and fresh cilantro, and serve hot.