Morog Polao
“Morog Polao is Dhaka's beloved feast-day chicken pilaf, where aromatic short-grain rice is layered with whole pieces of chicken braised in yogurt, ghee, and warm spices. Gentler and sweeter than biryani, it is the centerpiece of Bangladeshi weddings and Eid tables.”
Where it comes from
Morog polao is the festive pilaf of Old Dhaka, traditionally cooked with a mature cock (morog) for deeper flavour and fragrant with whole spices and fried onion. It crowns weddings and Eid, the celebration rice of Bangladesh.
On the plate
Each grain is glossy with ghee and perfumed with cardamom and a whisper of sweetness. The chicken falls off the bone, milky-tender from its yogurt braise, and the fried onions add little bursts of caramelized depth. It is comfort dressed for a celebration.
How it works
The yogurt marinade tenderizes the chicken while its proteins enrich the braise, and parcooking the rice separately before a sealed dum lets steam finish the grains evenly without breaking them. Ghee and whole spices bloom in the fat, infusing every layer.
Variations
Made with regular chicken instead of cock; some cooks add raisins, fried potatoes, or boiled eggs; a Sylheti version uses extra ghee and shorter-grain rice.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓50 min active · 20 min waiting
How it's made
8 steps · Show ↓- 120 min
Marinate chicken pieces in yogurt, ginger-garlic paste, and salt for 20 minutes.
- 220 min
Wash and soak aromatic rice such as kalijeera for 20 minutes, then drain.
- 310 min
In ghee, fry sliced onions until golden, reserving half for garnish.
- 412 min
Add whole spices and the marinated chicken, and braise gently until the chicken releases its juices and the fat separates.
- 56 min
Remove the chicken pieces and pour in hot water or stock, season with salt, and bring to a boil.
- 610 min
Add the drained rice and cook until the water is mostly absorbed.
- 715 min
Nestle the chicken back in, scatter fried onions, and seal the pot for a slow dum finish.
- 810 min
Rest covered for 10 minutes, then fluff gently and serve.
