Page 384 - Kolaj Sharodiya Review Edition

Rajshahi Morog Pulao

My thakuma (grandmother) used to talk about Chinigura Rice which was used for pulao.
Rajshahi Morog Pulao is made originally with this rice. I replicated the recipe that she told
me many times using the more readily available Basmati.

I will narrate the recipe in a story format, as I heard it the same way. Morog or rooster if
you want, can be replaced with chicken. This is a dish with minimum spices, slow cooking
methodology and the end result is brilliant.

Step 1: Make the Garam Masala

Dry roast cinnamon stick, green cardamom, black cardamon, clove, cumin and corian-
der seeds and black pepper till it emits aroma. Cool down and make a powder.

Step 2: Prepare the Pulao

Prepare a beresta (fried onions) and retain the remaining oil. You would need about 5 -6
onions for beresta. Marinade the chicken with salt and red chili powder.

Add some ghee to it (more the merrier) and temper with red chillies whole and whole
garam masala which includes cinnamon, green cardamon, black cardamon and
chopped ginger.
For a little spice, add a little chopped green chilli to it.

Add 4 chopped onions if you have 1 kg chicken. Keep frying it till it is translucent. Add 1
table spoon of ginger and ½ table spoon of garlic paste and stir in medium heat. Add
beaten curd of about 4 tablespoons. You can add a mix of curd and sweet curd as well.
But beat it before you use it. Fry the onion along with other ingredients till oil separates.
Add chicken pieces. Cook chicken till it is soft. Add salt and sugar to taste and mix half of
the garam masala kept separately.

Once cooked, keep the chicken pieces separately. In a separate pan, add a little ghee
and bay leaves and fry the soaked rice. Adding a little green cardamom in the ghee is
optional - that gives an aroma. Then mix the rice with the gravy and add the chicken
chunks. Add double the water to the no. of cups of rice. Slow cook for 10-15 mins. Check
salt and sugar as per taste, and then add the remaining garam masala and close the lid.

Serve it with Raita. The ‘One Pot Meal’ for Sunday lunch is ready.