Morog Polao (Old Dhaka Royal Yogurt & Nutmeg Chicken Pilaf) – Authentic Bangladesh Recipe

Ingredients for Morog Polao (Old Dhaka Royal Yogurt & Nutmeg Chicken Pilaf) (4 Servings)

• 1.25 lbs (or 2.5 cups) golden chicken thighs marinated in yogurt, prepped into bite-sized pieces
• 1.5 cups fragrant chinigura/basmati rice, washed and trimmed
• 1 cup boiled egg and fried shallots
• 1 medium onion and 3 cloves garlic, finely minced with nutmeg
• 1.5 tbsp traditional Bangladesh seasoning (mace, green cardamom, rosewater/kewra touch, ginger paste)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and nutmeg until golden.
2. Add mace, green cardamom, rosewater/kewra touch, ginger paste along with golden chicken thighs marinated in yogurt and fragrant chinigura/basmati rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with boiled egg and fried shallots.