Entree: Bangladesh – Chittagong – মোরগ পোলাও ➤ Morog Polao (Fragrant Chittagong-style chicken pilaf cooked with whole spices, ghee, and caramelized onions)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 55 min

Additional 2 hrs 30 min

Total 4 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg) usable
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1/3 cup (80 ml) ghee or clarified butter
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 1/2 cup (120 g) plain yogurt
- 3 tbsp (45 ml) garlic–ginger paste
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) red chili powder (adjust to taste)
- 2 tsp (12 g) kosher salt (adjust to taste)
- 1 tsp (4 g) sugar
- 3 cups (720 ml) chicken stock, hot
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 star anise (optional)
- 2 tbsp (30 ml) vegetable oil (if additional frying needed)
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/4 cup (15 g) chopped fresh cilantro or coriander leaves for garnish
- 2 tbsp (30 g) fried shallots or additional caramelized onions for finishing (optional)

Instructions

1. Marinate the chicken: in a large bowl combine yogurt, garlic–ginger paste, turmeric, ground coriander, red chili powder, 1 tsp salt, and 1 tsp sugar. Add chicken pieces, toss well, and refrigerate 30 minutes to 2 hours.
2. Prepare rice: drain soaked basmati and set aside. Bring chicken stock to a simmer in a kettle or saucepan.
3. Caramelize onions: heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring often, until deep golden brown and caramelized, 12–18 minutes. Remove half the onions and reserve for layering and garnish.
4. Brown the chicken: increase heat to medium-high, add marinated chicken to the pot with the remaining onions and whole spices (bay leaves, cinnamon, cardamom, cloves, star anise). Sear chicken pieces until lightly browned, 5–8 minutes per side.
5. Add liquids and simmer: pour hot chicken stock into the pot, bring to a gentle simmer, cover, and cook until chicken is nearly cooked through, about 12–15 minutes depending on piece size.
6. Layer rice and finish cooking: gently level chicken pieces and remove whole spices if desired. Evenly spread drained rice over the chicken, sprinkle the saffron-infused milk over the rice, add reserved caramelized onions on top, then cover tightly. Reduce heat to low and cook 15–20 minutes until rice is tender and liquid absorbed.
7. Rest and fluff: turn off heat and let the pilaf rest, covered, 10 minutes. Gently fluff the rice, mixing chicken through or leaving pieces atop as preferred.
8. Serve: garnish with chopped cilantro and fried shallots if using. Serve hot with yogurt raita or chutney as desired.