Morog Pulao is a signature Bangladeshi Chicken based Pulao where cock meat is used

I have been to Bangladesh a few days back and spent around seven days in Dhaka as well as in the nearby areas. Though it was an official trip, however, I had sufficient me-time as well. The evenings were free and I had a day and a halt to explore the city. I went to the local famous joints and tried several delicacies such as Kacchi Biryani, Beef Tehari, Morog Pulao, Dhakai Chicken Roast, Kala Bhuna, and several more. I had been to Star Kebabs, Fakruddin, and also Nanna's hotel to savor the famous Bangladeshi delicacies. Then I visited the Nilkhet book market as well and picked Bangladeshi cookbooks. Now that I am back and quite settled after Mehebub's operation I, though, come up with a few Bangladeshi recipes. To start with, I will be sharing the recipe for Morog Pulao.

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Dhakai Morog Polao experience at Hazi Nanna!
Dhakai Morog Pulao, the famous delicacy from Puran Dhaka!
The Rice substitute!
Morog Pulao or Sahi Morog Pulao Tips!
Here's how I make Morog Pulao at Debjanir Rannaghar!
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Pulao/ Biryani/ Tehari/ Rice-based Recipes from Debjanir Rannaghar!
Have you tried the Morog Pulao recipe from Debjanir Rannaghar!
Here's the Sahi Morog Polao Recipe Pin for your Pinterest Board!

Dhakai Morog Polao experience at Hazi Nanna!

Puran Dhaka is known for its food amongst other things. Once I was done with the Jamdani Saree shopping, I went to Hazi Nanna to try the Pulao. This age-old joint is especially famous for the Chicken Pulao. Opened back in 1963, at this moment they have several branches in Dhaka.

It is not that I have not had Morog Pulao before. I had it several times and in fact, I cook it at home quite often. However, what I had in Dhaka was way better. I tried the dish in more than two joints and found the Dhakai Pulao is subtle, loaded with flavors, and needs slow cooking. I ended up talking to a few people from Dhaka to know the intricacies and they shared happily. Starting from a Baburchi to a chef to a homemaker, all were amazing all through and shared their experiences with me.

Dhakai Morog Pulao, the famous delicacy from Puran Dhaka!

My friend's mother told me that this Puran Dhaka favorite is cooked quite regularly as part of the marriage feast and on other occasions.

One thing I must mention, this pulao though cooked with meat is completely different from Chicken Biryani. The name is Morog Pulao because to cook this cock meat is used and is considered that "Morog" meat is more flavorful than "Murgi". I gathered this information from the joint where I had the Pulao

The Rice is short-grain, flavorful, and different from Gobondobhog Rice. When asked, I was informed that Chinigura Rice is ideal for making this pulao. An acquaintance chef Safayatur Rahaman Mithun gifted me the rice and I had a brief chat with him about Bangladeshi food. Mithun told me that they do not use spices such as Cumin or coriander much as we do in India. I realized how true the statement was when I made the Morog Pulao at home. Minimum spices, slow-cooking, and the end result was brilliant.

The Rice substitute!

%Morog Pulao Recipe Debjani Chatterjee Alam

As you cannot get chinigura here, going by the texture of Chinigura, Mogra is almost a near variety but no way Gobindobhog is. Believe me, the rice makes the pulao different.

Morog Pulao or Sahi Morog Pulao Tips!

Well, when I went through the cookbooks I purchased I was confused. The books have more than one recipe for the same dish. I then decided to go by the Pulao I tasted in Dhaka and not to overdo anything. Hence, to call it Morog Pulao or Saahi Morog Pulao, the choice is yours. A few things to remember are:

Morog is Cock and that is what you need to make this delicacy.
The rice must not be soft after cooking and that is why Chinigura is ideal however, if not available use Basmati or Mogra rice.
The spices are to be minimal.

Here's how I make Morog Pulao at Debjanir Rannaghar!

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Morog Pulao

Morog Pulao is a signature Bangladeshi Chicken based Pulao where cock meat is used

Course Main

Cuisine Bengali

Keyword Chicken Pulao recipe, Debjanir Rannaghar, dhakai morog pulao recipe, morog pulao recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings People

Calories 868kcal

Author Debjani Chatterjee Alam

Cost Rs 350

Ingredients

2 Kg Chicken/ Cock Meat/ Morog cleaned and cut into 4 pieces
500 g Rice Preferebly Chinigura or Basmati
4 Onion
1 Tbsp. Ginger Paste
1 Tbsp. Garlic Paste
8 Green Chilli
8 Alu Bukhara/ dried plum
2 Tbsp. Lemon Juice
1 Tbsp. Poppy Seed
10 Cashewnut
100 ml Vegetable Oil
1 Tbsp.Ghee
2 Tbsp. Mawa
200 ml Plain Curd
100 ml Mishti Doi/ Sweet Curd
½ Cup Milk
10 strings Saffron
1 Tsp. Garam Masala*
1 Tsp. Turmeric Powder
1 Tsp. Red Chili Powder
2 Tsp. Salt or to taste

Tempering:

4 Dry Red Chili
2 Bay Leaf
1- inch Cinnamon Stick
4 Green Cardamom
2 Black Cardamom

To make the Garam Masala

1- inch Cinnamon Stick
4 Green Cardamom
2 Black Cardamom
1 Mace
1 Nutmeg
1 Tsp. Cumin seed
1 Tsp. Coriander Seed
8 Clove
10 Black Pepper

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Instructions

To make the Garam Masala:

Dry roast Cinnamon Stick, Green Cardamom, Black Cardamom, Mace, Nutmeg, Cumin seed, Coriander Seed, Clove, and also Black Pepper till the spices emit aroma.
Switch the flame off and wait till the spices are cooled down.
Make a powder of the spices.
Keep it handy for use in the Pulao.

To make the Pulao:

Wash and clean the meat and marinate with ½ Tsp. of Salt.
Wash and soak rice in water for 30 minutes.
Slice three onions and make a paste of 2 onions
Heat oil in a deep bottom vessel and add 1 Tbsp. Ghee to fry the onion in small batches to make the onion crisp or Piyanj beresta.
Add 1 Tbsp. Ghee to the remaining oil.
Temper the mixture of Ghee and oil with Dry Red Chili, Bay Leaf, Cinnamon Stick, Green Cardamom, and also Black Cardamom.
Add Onion paste to the pan and cook till the onion turns brown in color.
Now add ginger and garlic paste followed by 4 green chilies and cook for a minute or two.
Add both types of curd after blending those and mix well.
Cook till the mixture leaves oil from the edges.
Add Red chili powder, turmeric powder, salt, and also ½ Tsp. Garam Masala to it and mix.
Add 1 Tbsp. Lemon juice as well.
Now add chicken pieces and cook by covering the pan.
Turn the meat chunks once in a while.
Cook for around 20 minutes on low flame.
The chicken by then will release sufficient moisture.
In this dish, the chicken may take extra time to cook as the chunks are bigger.
Check the chicken by pricking it with a fork.
Cook till the chicken is ⅔ cooked and then switch the flame off.
Once the chicken is cooked properly remove the chunks from the pan and keep the gravy in the pan as it is.
Now add the soaked rice to the pan and after mixing add boiling water to it.
the Mixture of gravy and water must be double the quantity of the rice.
Adjust spices as needed except the Garam masala.
Cover the pan and cook for around 15 minutes or till the rice is ⅔ cooked.
Now after 15 minutes when the rice will be ⅔ cooked, the pan may have little extra moisture.
Take out half of the rice from the pan and place the cooked chicken chunks over the rice which is remaining in the pan.
Top it with the rest of the alu bukhara, half of the Birista, ¼ Tsp. of Garam Masala, ½ portion of the mawa, and also half of the milk and saffron mixture.
Add some lemon juice as well.
Now top it with the remaining rice.
Add half of the Birista, ¼ Tsp. of Garam Masala, ½ portion of the mawa and also half of the milk and saffron mixture, and also a few green chilies.
Add 1 Tsp. Ghee as well.
Cover the pan with a lid and place a weight over the lid.
Keep the flame on the lower side and cook for 10 minutes on dum.
After 10 minutes switch the flame off.
Open the lid and lightly mix the rice before serving the Pulao.

Notes

The meat-to-rice ratio in this dish is 4:1
One whole chicken is to be cut into four pieces and slow cooking is a must. You may refer to the picture for the exact cut.
Instead of oil, only ghee can also be used or you can skip ghee completely.
The key is to cook the rice with the gravy of the chicken to make it flavorful.

Nutrition

Pulao/ Biryani/ Tehari/ Rice-based Recipes from Debjanir Rannaghar!

Have you tried the Morog Pulao recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

Here's the Sahi Morog Polao Recipe Pin for your Pinterest Board!

%Bengali Morog Pulao recipe debjanir rannaghar Pinterest Pin

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.