Entree: Bangladesh – Dhaka & Central Bangladesh – মরগ পোলাও ➤ Morog Polao (Fragrant spiced chicken cooked with aromatic basmati rice in a pilaf style)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 43 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 cups (600 g) basmati rice
- 6 tbsp (90 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 3 large onions, thinly sliced (about 12 oz / 340 g)
- 1/2 cup (120 g) plain yogurt
- 3 tbsp (45 ml) ginger-garlic paste (equal parts)
- 1 tsp (5 ml) ground turmeric
- 1 1/2 tsp (7.5 ml) kosher salt, or to taste
- 1 tsp (5 ml) ground black pepper
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 bay leaf
- 1/4 tsp (1.25 ml) ground nutmeg or a small pinch of mace
- 1 pinch saffron threads soaked in 2 tbsp (30 ml) warm milk
- 3 cups (720 ml) low-sodium chicken broth or water
- 1/3 cup (50 g) golden raisins
- 1/3 cup (40 g) blanched almonds or cashews
- 2 tbsp (30 ml) rose water or kewra water (optional, for aroma)
- 1 tbsp (15 ml) lemon juice
- Fresh chopped cilantro or coriander leaves for garnish (about 1/4 cup / 10 g)

Instructions

1. Rinse the basmati rice under cold water until water runs clear; soak in cold water for 20–30 minutes while preparing the chicken.
2. In a large bowl combine yogurt, ginger-garlic paste, turmeric, 1 tsp salt, and 1/2 tsp black pepper; add the chicken pieces and marinate 30 minutes to 2 hours in the refrigerator.
3. Heat 3 tbsp ghee and 1 tbsp oil in a large heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions and set aside for garnish.
4. In the same pot increase heat to medium-high, add remaining oil if needed, add whole spices (cardamom, cloves, cinnamon, bay leaf) and fry 30 seconds until fragrant. Add the marinated chicken and brown on all sides, about 6–8 minutes.
5. Stir in lemon juice, remaining salt and pepper, nutmeg (or mace), and 1 cup (240 ml) of the chicken broth. Reduce heat, cover, and simmer the chicken until nearly cooked through, about 12–15 minutes.
6. Meanwhile drain the soaked rice. In a separate saucepan bring remaining 2 cups (480 ml) broth to a boil with a pinch of salt; parboil the rice 4–5 minutes until just al dente. Drain rice.
7. Layer the par-cooked rice evenly over the chicken in the pot. Drizzle saffron milk and rose/kewra water (if using) over the rice. Dot remaining 3 tbsp ghee over the rice.
8. Sprinkle raisins and nuts over the top, then cover the pot with a tight-fitting lid. Cook on very low heat (dum) for 20–25 minutes until rice is fully cooked and chicken is tender.
9. Turn off heat and let rest, covered, for 10 minutes. Gently fluff and mix the rice and chicken before serving. Garnish with reserved fried onions and chopped cilantro.
10. Serve hot with plain yogurt raita or a simple salad alongside warm flatbread or chutney if desired.