Morog Polao with Anda Curry and Onion-Cucumber Raita

Fragrant chicken and rice pilaf cooked in a spiced broth, served with a rich, aromatic egg curry and a refreshing yogurt-cucumber-onion raita to cool the palate.

• Prep: 35 min
• Cook: 1 hr
• Total: 1 hr 35 min
• Servings: 2
• Cuisine: Bangladeshi
• Difficulty: Medium
• Cost: $12.29/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• classic
• steam
• boil

Ingredients

• 0.75 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 1.25 cup basmati rice (uncooked)
• 3 tablespoon olive oil
• 1.5 yellow onions (1 finely sliced, 0.5 chopped)
• 1.5 tablespoon ginger paste
• 1.5 tablespoon garlic paste
• 2 whole green chili (slit lengthwise)
• 0.75 cup plain whole milk yogurt
• 3 cup chicken broth
• 0.5 teaspoon saffron threads (soaked in 2 tablespoons warm milk or water)
• 4 whole green cardamom pod
• 3 whole clove
• 2 bay leaves
• 1 cinnamon stick
• 1.5 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground red chili powder
• 0.5 teaspoon garam masala
• 3 eggs (hard-boiled and peeled)
• 1 tomato (chopped)
• 0.25 cucumber (grated or finely chopped)
• 0.25 teaspoon ground roasted cumin
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. For the Morog Polao: Rinse the basmati rice under cold water until the water runs clear. Let it soak for 20 minutes, then drain thoroughly.
2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the finely sliced yellow onion and cook until golden brown and caramelized, about 10-12 minutes. Remove about half of the fried onions and set aside for garnish.
3. Add the chicken thigh pieces to the pot and brown on all sides for 5-7 minutes. Add 1 tablespoon ginger paste and 1 tablespoon garlic paste, sauté for 1-2 minutes until fragrant.
4. Stir in 2 whole green cardamom pods, 2 whole cloves, 1 small bay leaf, 1-inch cinnamon stick, 1 teaspoon kosher salt, 1/2 teaspoon ground turmeric, and 1/4 teaspoon ground red chili powder. Cook for 2 minutes, stirring well.
5. Add the drained basmati rice to the pot and stir gently for 2-3 minutes to coat with the spices. Pour in 3 cups chicken broth, add 1 slit green chili, and the soaked saffron threads with their liquid. Bring to a boil.
6. Reduce heat to low, cover tightly, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 10 minutes.
7. For the Anda Curry: While the polao cooks, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Fry the hard-boiled and peeled eggs lightly until they have a faint golden crust, about 2-3 minutes. Remove eggs and set aside.
8. In the same saucepan, add the 0.5 chopped yellow onion and sauté until softened, about 3-4 minutes. Add the remaining 1/2 tablespoon ginger paste and 1/2 tablespoon garlic paste. Sauté for 1 minute.
9. Stir in the chopped tomato, remaining 1/2 teaspoon ground turmeric, 1/4 teaspoon ground red chili powder, 1/2 teaspoon garam masala, and 1/2 teaspoon kosher salt. Cook for 3-5 minutes until the tomatoes soften and form a thick paste.
10. Stir in 1/4 cup plain whole milk yogurt and 1/2 cup water. Bring to a gentle simmer. Carefully add the fried eggs to the gravy. Cover and cook on low heat for 10-12 minutes for the flavors to meld. Add the remaining 1 slit green chili.
11. For the Raita: In a small bowl, combine the remaining 1/2 cup plain whole milk yogurt with the grated cucumber, 0.5 chopped yellow onion, 1/4 teaspoon ground roasted cumin, and a pinch of kosher salt. Mix well.
12. Fluff the Morog Polao with a fork. Serve hot with the Anda Curry, garnished with the reserved fried yellow onion and 1 tablespoon chopped fresh cilantro, and a side of Onion-Cucumber Raita, garnished with the remaining 1 tablespoon chopped fresh cilantro.

Notes

Morog Polao and Anda Curry can be prepared in advance for deeper flavor, but the Luchi are best made fresh. Ensure the saffron has enough time to bloom for vibrant color and aroma.

Nutrition (per serving)

• Calories: 1159
• Protein: 79.6 g
• Carbohydrates: 116.5 g
• Fat: 40.4 g
• Fiber: 4.5 g
• Sodium: 2927 mg
• Saturated Fat: 9.3 g
• Sugar: 10.6 g
• Cholesterol: 445 mg