Dhakai Morog Polao
Authentic fragrant rice and chicken pilaf from Dhaka's culinary heritage.
About this dish
Originating from the old lanes of Puran Dhaka, Morog Polao is a celebratory dish traditionally served at weddings and formal feasts. Unlike standard Biryani, this 'Polao' is characterized by its pale color, subtle spice profile, and the intense use of ghee and aromatic Govindobhog or Kalijira rice. The chicken is cooked in a rich yogurt-based gravy before being layered with short-grain fragrant rice, resulting in a buttery, melt-in-the-mouth texture.
Ingredients
Chicken Marinade
- 800g Chicken (large bone-in pieces)
- 1/2 cup Sour curd (whisked)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Salt
- 1 tsp White pepper powder
The Rice
- 500g Govindobhog or Kalijira rice (washed and drained)
- 1/4 cup Ghee
- 2 pieces Cinnamon sticks (2-inch)
- 4 pieces Green cardamom
- 1 liter Warm water
- 1 tsp Sugar
Aromatics and Finish
- 1 cup Crispy fried onions (Birista)
- 10 pieces Green chilies (slit)
- 1/4 cup Mawa (khoya, grated)
- 1 tbsp Rose water
- 1/2 tsp Nutmeg and mace powder
- 10 pieces Dried alubukhara (prunes)
Method
- 1
Marinate the chicken
Combine the chicken pieces with curd, ginger-garlic paste, salt, and white pepper in a large glass bowl. Massage the marinade thoroughly into the meat, ensuring even coverage under the skin. Let it rest for at least 45 minutes to tenderize the fibers; refrigerated overnight is even better for deep flavor penetration.
- 2
Sauté the aromatics
Heat 1/2 cup of oil or ghee in a heavy-bottomed Degchi over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and wait until they crackle and release a toasted aroma. Add the marinated chicken and sauté for 8-10 minutes until the oil separates and the raw smell of ginger-garlic vanishes.
- 3
Braise the chicken
Reduce heat to low-medium, add half the fried onions and the dried prunes. Cover the pot and let the chicken cook in its own juices and the curd for 15-20 minutes. The chicken should be 90% cooked and the gravy should be thick and emulsified.
- 4
Prepare the rice base
In a separate large pot, heat the remaining ghee and lightly sauté the drained rice for 3-4 minutes until it becomes translucent and fragrant. Be careful not to break the delicate short grains. Add warm water and salt, then bring to a rapid boil.
- 5
Layering for Dum
Once the rice is 70% cooked (grain has a firm bite), drain the excess water if any, or lower the heat. Create a well in the center of the rice and place the cooked chicken along with its thick gravy. Sprinkle the mawa, green chilies, and nutmeg-mace powder on top.
- 6
The final sealing
Drizzle rose water and the remaining fried onions over the surface. Cover the pot with a heavy lid and seal the edges with wheat dough or a heavy weight to prevent steam from escaping. Place the pot on an old Tawa (griddle) over low heat for the 'Dum' process.
- 7
Resting and Fluffing
Allow the Polao to cook on low heat for 15 minutes, then turn off the heat and let it rest undisturbed for another 10 minutes. Use a flat spatula to gently fold the rice and chicken from the sides, being careful not to mush the grains. The rice should be pearl-like and separate.
Notes & variations
- Always use short-grain aromatic rice like Kalijira for the authentic Dhaka texture.
- Mawa (khoya) adds the signature richness; if unavailable, use 2 tbsp of milk powder.
- Alubukhara (prunes) are essential for the authentic sweet-tart contrast.
- Leftovers taste better the next day as the spices mellow into the rice.
Serve with
Serve with a side of Borhani (spicy yogurt drink) and a simple cucumber-onion salad.
Cook's note
Soak the rice for exactly 20 minutes to ensure it absorbs moisture without becoming mushy during the Dum.