Morog Polao (Bangladeshi Chicken Polao)
Pale, buttery basmati cooked with bone-in chicken, whole spices and crisp onions, the dish of every Bangladeshi celebration.
- Time1 hr 15
- LevelMedium
- Costabout £2.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the yoghurt, ginger, garlic and 1 teaspoon of the salt. Leave for 20 minutes. Rinse the rice in several changes of cold water until it runs clear, then soak it for 20 minutes and drain.
20 min - 2
Melt the ghee in a large heavy pot over a medium heat. Fry the onions for 12 to 15 minutes until golden, then lift out half of them onto a plate for the top.
14 min - 3
Add the cardamom, cloves, cinnamon and bay leaves to the pot and stir for 30 seconds. Add the chicken with its marinade and the pepper and sugar. Cook for 15 minutes, turning now and then, until the chicken is lightly browned and the sauce is thick.
15 min - 4
Add the drained rice, the remaining salt, the green chillies and the hot water. Stir once, bring to the boil, then cover tightly and turn the heat to its lowest setting.
- 5
Cook for 15 minutes without lifting the lid. Turn off the heat and leave to rest, still covered, for 10 minutes.
15 min - 6
Fluff gently with a fork, scatter over the reserved onions and serve with a cooling cucumber salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.