Bangladeshi Morog Polao

Bangladeshi Chicken Polao or Morog Polao is incredibly finger-licking, satisfying, gently spiced, not too greasy, yet simple to prepare one-dish chicken-rice meal. Unlike Biriyani that is as tasty as this Polao but it doesn't take elaborate preparation to make. The color, flavor and texture of rice and chicken is so delectable that I will definitely make again n again.

Chicken and rice dish is very popular around the world and every continent have their fantastic way of preparing one dish meal. This Bangladeshi delicacy of Chicken Polao cooked with very simple spices without going over board. The rice and curried chicken are perfectly cooked to a nice creamy whitish color and the aroma of Polao permeates the whole house. 

The distinctive aroma of tiny rice grain called Gobindobhog is highly recommended for this Polao or else use Basmati. This Polao is definitely worth trying for family and big crowd. I learned from my Bangladeshi friend Silva. Here is her version of Bangladeshi Morog Polao. 

Ingredients for the chicken~
1 whole chicken, excess fat removed, cut in small pieces(2 1/2lb.-3 lb. bone-in and skinless) or leg and thigh pieces
1 cup onion, thinly chopped plus 1 cup julienned
1 tbsp. garlic paste
1 tbsp. ginger paste
4-6 hot fresh chilies 
1/2 cup thick yogurt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
3/4 tsp. salt or to taste

1/4 tsp sugar
1  2"flat cinnamon stick
1 bay leaf
1/4 tsp. whole black pepper

1 cup milk

For the rice~
2 cups of either Gobindo bhog or Kalijira or Basmati rice, rinsed and drained

1 tbsp white oil

1 tbsp melted ghee

1 tsp ginger paste

1 bay leaf

1 medium cinnamon stick

1 cup 2 % warm milk
3 cups of warm water
1 1/4 salt

A few drops of rose water and kewra water

Grind together~
2 whole green cardamom
1 clove
1 tiny piece of cinnamon stick
1/8 piece nutmeg
1/4 piece mace

Method~
Marinate the chicken pieces with yogurt, little garlic-ginger paste and salt. Keep it aside for at least 30 minutes or overnight. In a large heavy bottomed pan heat oil on high heat and fry julliened onions until brown in two batches. Keep aside. Heat 3 tbsp oil and ghee in the pan. Saute onion with whole black pepper, bay leaf and flat cinnamon stick over low heat for about 6 minutes without browning it. Add in ginger-garlic paste and saute for couple of minutes. Add the chicken pieces, cumin-coriander powder and stir well until the spices coat the chicken nicely and raw smell goes off, for about 8-10 minutes. Make sure not to brown chicken mixture. Pour warm milk, sugar and bring to a boil on high heat then let it simmer for 8 minutes with the lid on over low-medium heat. Stir in between so it doesn't stick to the bottom. Once the chicken pieces are cooked through and liquid is almost evaporated, sprinkle ground spices over the chicken curry and give it a good stir. Taste and adjust the seasonings. Turn off the heat. 

While chicken is cooking, heat oil and ghee in a large wide pan. Add in bay leaf and cinnamon stick,  rice and ginger. Saute for a few minutes without browning. Pour warm milk, water and bring to the boil. Cover and simmer on low heat for about 15 minutes, until the liquid is absorbed. Once rice is done, sprinkle grind spices, sugar, rose and kewra water and give it a good stir. Then take out half of the rice from the pot and lay out chicken pieces and some fried onion in one layer in the pan. Spread rest of the rice on the top and finishing with fried onions and fresh green chilies. Cover and cook on low heat for another 5 minutes. Turn off the heat and leave it for 10 more minutes with the lid on. Gently fluff rice and chicken mixture. Serve hot. Enjoy Bangladeshi Morog Polao deliciousness with a raita and salad on the side. Happy Holidays!

Happy Cooking!