One pot morog pulao/ chicken pulao

Chicken Pulao, also known as Morog Pulao, is a classic Bengali rice dish prepared with tender pieces of chicken, fragrant pulao rice, and a gentle blend of aromatic spices. Cooked with whole spices like cardamom, cinnamon, and bay leaves, this mildly spiced dish is enriched with ghee for a subtle richness. The chicken is slow-cooked to absorb the flavors, creating a comforting yet elegant meal. Often served during celebrations, family gatherings, and special occasions, Chicken Pulao offers a perfect harmony of taste, aroma, and warmth in every bite.

Prep Time
30 

Cook Time
1 hr 17 mins

  • 1 kg chicken cut in 4 or smaller if you like.
  • 1 tbsp ginger garlic paste
  • 2 bay leaves
  • 4 cinnemon sticks
  • 3-4 cardamom
  • 1 cup finely chopped onion or onion paste
  • 2 tbsp milk powder
  • 4-5 green chillies
  • 1 tbsp Ketchup
  • 1 tsp gorom moshla powder
  • 1 tsp sweet curd or regular yogurt
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp raisins
  • 1 cup fried onion
  • 2 tbsp ghee
chicken pulao gravy spice mix
  • 6-7 soaked almond/cashews
  • 2-3 black pepper
  • 3 cloves
  • 1/2 nutmeg
  • 1 tsp mace
  • 1/2 tsp shah jeera
  • 1 tbsp raisins
  • 1 tsp poppy seed
  • 1 tbsp chilli powder
For pulao
  • 3 cups kalijeera rice any aromatic rice of your choice.
  • 2 tsp ghee
  • 1 tsp ginger paste
  • 1 cup green peas optional
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1 tsp kewra water optional
  • 1 pot/large pan
  1. Add 1/2 tsp salt and 1 tsp chili powder to the chicken pieces and marinate them before frying them in ghee.
  2. In a pan add 2 tbsp of ghee and fry thr chicken pieces until golden brown.
  3. take them out, add whole spices, chopped onion and cook for 4-5minutes until brown. add ginger garlic paste, water, powdered milk and give it a mix.
  4. add chicken pulao gravy mix and cook for a few minutes.
  5. Add in the chicken and combine well. add sweet curd and give it a mix
  6. add a cup of milk, add salt and cook for 20-25 minutes until chicken is cooked.
  7. lastly add fried onion, raisins, green chili, and some more powdered milk and cook in high heat until the gravy is thick and the ghee seperates.
     
    Add ketcup and base the chicken pieces in that thick gravy.
  8. Take the chicken and half that gravy out. add ginger paste, washed rice, salt, and powdered milk and fry everything for 5 minutes.
  9. add 6 cups of hot water and cook in high heat for 5-6 minutes until water evaporates then put the heat to the lowest to cook the rice in dum
  10. Add the green peas at this point. and add some green chilies
  11. add the cooked chicken and gravy on the rice, some fried onions, cover and put it in dum for another 10minutes.
  12. now take the lid off and give everything a final mix.
  13. serve hot with some spicy bangladeshi cucumber salad.
  14. enjoy.

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