Morog polao

Method

1. 1

   Step 1

   Rinse the rice until the water runs clear, then soak it for 20 minutes and drain.

   • 3 min
2. 2

   Step 2

   Heat half the ghee (opens in a new tab) and fry the onions (opens in a new tab) until golden; lift out half for garnish. Add the chicken, ginger, garlic (opens in a new tab), yogurt (opens in a new tab), whole spices, white pepper (opens in a new tab), sugar (opens in a new tab) and 1.5 tsp salt and cook, turning, until the chicken is sealed.

   • 12 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   

3. 3

   Step 3

   Add 350 ml of the water, cover and simmer until the chicken is cooked through. Lift the chicken out and measure the broth, topping up with water to 950 ml total liquid.

   • 25 min
   • low heat

   Food safety: Chicken must reach 74 °C.

4. 4

   Step 4

   In the same pot, warm the remaining ghee (opens in a new tab) and fry the drained rice for 2 minutes until glossy. Add the broth, remaining salt and green chillies and bring to a boil.

   • 8 min
   • medium-high heat
5. 5

   Step 5

   When the liquid has sunk to the level of the rice, lay the chicken on top, sprinkle with rose water (opens in a new tab) and raisins (opens in a new tab), cover tightly and steam on the lowest heat.

   • 20 min
   • low heat
6. 6

   Step 6

   Rest 10 minutes, then fluff gently and garnish with the fried onions (opens in a new tab) and boiled eggs (opens in a new tab).

   • 10 min