Morog Pulao
Morog Pulao is a signature Bangladeshi Chicken based Pulao where cock meat is used
Servings: 5 People
Calories: 868kcal
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
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
Serving: 250g | Calories: 868kcal | Carbohydrates: 75.1g | Protein: 82.1g | Fat: 24.8g | Saturated Fat: 6.8g | Cholesterol: 208mg | Sodium: 522mg | Fiber: 4.1g | Sugar: 17.9g
