I heard about this ‘Dhakai Morog Pulao’ long back but never got opportunity to taste and neither got any authentic recipe of it. Recently in a Facebook Food Group I got this recipe from the Admin of that group Selina Mortuza. She is from Dhaka, Bangladesh so I was confident that the recipe she has shared will be authentic and easy to cook. This is a very traditional recipe from Dhaka. It is cooked with Cock but if you can’t find you may substitute with chicken too.
When I started to cook the Pulao honestly I was a little nervous. Was thinking how it will turn out. The key to success of any Pulao is exact measurement of rice and water. If you can adjust the rice and water ratio properly half of the hassle is covered. I have used Basmati Rice for this pulao but you can use Govindobhog Rice too. Traditionally it should be cooked in ghee but I have cooked it adding some rice bran oil oil. So, wasting no more time let’s see how to cook ‘Dhakai Morog Pulao’.
- Clean the cock pieces and pat dry with a kitchen towel. Now apply some saffron colour to them.
- Soak the rice in water for 30 minutes. Drain and keep aside.
- Heat oil in a kadai or wok and fry the cock pieces till golden brown. Keep them aside.
- Add some ghee and oil in the kadai and fry the sliced onion till they become crispy and golden brown in colour. Keep the fried onion or ‘Beresta’ aside.
- Fry the cashew and raisins and keep them aside.
- Now add onion paste, ginger paste and garlic paste to the oil. Sauté for few minutes.
- Add the fried cock pieces and all other ingredients. Mix well, cover and cook for 5-6 minutes.
- Now add half of the fried onion or ‘Beresta’ with the curry. Mix well and remove from heat and keep aside while we are preparing for the pulao, with the lid on.
- In a big heavy bottomed kadai or wok heat some ghee and oil. Add all the whole garam masala and fry till they exudes aroma.
- Now add the soaked rice and fry very well. When the rice start to change colour (little transparent) make a well in the middle of the rice and put the half cooked cook with all its gravy if any.
- Cover the meat with rice from the sides.
- Add hot water. The water and rice ratio should be 1.5 : 1, meaning if using 1 cup rice water should be 1 ½ cup.
- Adjust salt. Cover and cook till the rice is fully cooked.
- Meanwhile warm the milk and soak saffron in it.
- After 10-15 minutes when the rice is almost done sprinkle the saffron infused milk and keora water. Cover for another 5 minutes.
- Switch off the heat and let the Pulao in ‘Dum’ for 5-10 minutes.
- Serve pulao in the serving plate garnishing with some more fried onion or ‘Beresta’ and fried cashew and raisins.
- This is a complete dish. You can have this as it is with Mixed Raita or any Chicken or Mutton preparation of your choice.