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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":523,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":497,"prepMinutes":569,"cookMinutes":570,"restMinutes":571,"difficulty":572,"course":573,"diet":575,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":596,"updatedAt":596,"authorSlug":597,"summary":598,"localeSlug":563,"alternates":599},[394,397,400,403,406],{"answer":395,"question":396},"In a polao the rice is cooked from raw in a flavoured liquid — here chicken stock and milk — so the flavour is inside each grain, and everything cooks together in one stage. A biryani cooks meat and rice separately, then layers them and steams them briefly together. Polao is also milder, paler and usually sweeter; biryani is spicier and more heavily coloured.","What is the difference between morog polao and biryani?",{"answer":398,"question":399},"Three usual causes: the rice was not rinsed and drained properly, there was too much liquid for the type of rice used, or the pot was stirred after the liquid went in. Aromatic short grains like chinigura need only about 1.5 parts liquid to 1 part rice, and once the lid goes on the rice should be left completely alone until the resting stage.","Why did my polao turn sticky?",{"answer":401,"question":402},"Yes, and it improves slightly on standing. Cook it up to a day ahead, cool it quickly and refrigerate, then reheat covered in a 150°C oven with a splash of water sprinkled over the surface for about 25 minutes. Fry a fresh batch of onions to scatter on top just before serving, since reheated beresta loses its crunch.","Can I make morog polao in advance for a party?",{"answer":404,"question":405},"Slightly, yes. Bengali savoury cooking often carries a background sweetness, and polao gets it from milk, raisins and sometimes a small spoon of sugar in the stock. It should read as gently rounded rather than dessert-sweet — if it tastes sugary, cut the raisins and leave out any added sugar next time.","Is morog polao supposed to be sweet?",{"answer":407,"question":408},"Slice them evenly and thinly, use medium-low heat, and accept that it takes 15 to 20 minutes. Once they begin to colour they darken very fast, so stir constantly at that stage and lift them out a shade lighter than you want — they keep cooking in their own heat while draining and crisp up as they cool.","How do I stop the fried onions from burning?",[410,411,412,413,414,415],"Fry the onions over medium-low heat and stir constantly for the last few minutes. They should come out the colour of dark honey and turn brittle as they cool on paper.","Use bone-in chicken pieces. Boneless breast dries out in the time the rice needs, and the bones are where the stock gets its body.","Wash the rice until the water runs almost clear, then let it drain for 15 minutes. Wet rice throws off the liquid ratio and clumps in the pot.","Once the liquid is in, do not stir. Fold gently with the back of a spoon at the very end if you must, or the grains break and the polao turns gluey.","Rest the covered pot off the heat for 10 minutes before serving. The last of the steam finishes the top layer and lets the grains firm up enough to separate.","Add the raisins in the final ten minutes rather than at the start, so they plump instead of dissolving into sugar.","🍗","Morog polao is the gentle, milky cousin of biryani — chicken and rice cooked into one pot with whole spices, chicken stock and a splash of milk, and deliberately kept mild. There is no chile heat and no tomato, and the colour is pale gold rather than red. What you taste is cardamom, cinnamon and clove floating over sweet fried onion, chicken that has been marinated in yogurt and ginger until it is soft enough to fall from the bone, and rice that has drunk stock instead of water. Ghee, a handful of raisins and a scatter of crisp beresta on top push it just to the edge of sweet. In Bangladesh it is what gets cooked for guests, for Eid lunch and for a birthday, and it is significantly less work than a kacchi.","Polao arrived in Bengal through the same Mughal-Persian channel that brought biryani, and Dhaka kept both, using them for different occasions. Where kacchi biryani is heavy, red with chile and reserved for weddings, morog polao is the polite version — mild enough for children and elderly relatives, rich enough to count as a celebration, and quick enough to make on a weekday when someone announces they are coming over. The distinction Bangladeshis draw is that a biryani layers separately cooked components, while a polao cooks the rice in a flavoured liquid from the start, so the grain itself carries the flavour rather than being coated with it.\n\nThe rice matters more than the chicken. Dhaka cooks reach for chinigura or kalijira, tiny short grains with an intense popcorn-like aroma that basmati simply does not have. They cook fast, absorb hard and go from perfect to sticky quickly, which is why polao recipes tend to be so exact about the water ratio and so insistent that nobody stirs the pot after the liquid goes in. The finished rice should be dry and separate but visibly glossy from ghee.\n\nThe sweetness is intentional and it is a Bengali habit rather than an accident. Bengali savoury cooking regularly carries a background sweetness — sugar in dals, in fish curries, in vegetable dishes — and polao pushes it slightly further with raisins, milk and sometimes a spoon of sugar dissolved into the stock. Non-Bengalis often find this strange on first taste and then find themselves eating a third helping.\n\nEvery Dhaka household has a small argument about beresta, the crisp fried onion. Some cooks stir most of it into the rice so it dissolves and sweetens everything; others keep it all for the top so it stays crunchy. Both are defensible. What nobody disputes is that the onions must be fried slowly to a proper deep gold, drained, and cooled until brittle — soft, greasy onion ruins the texture of the finished dish, and burnt onion makes the whole pot taste scorched.","Morog polao keeps 3 days refrigerated. Reheat covered with a tablespoon of water sprinkled over the rice, either in a low oven or in a pan over the lowest heat, until steam rises. Never reheat uncovered — the top layer dries into hard grains. It freezes for up to 2 months; portion it before freezing and thaw fully in the fridge, since reheating from frozen leaves the chicken warm and the rice cold.",[421,422,423,424],"One pot, one stage — the rice cooks directly in chicken stock so the flavour is in the grain, not sitting on top.","Exact liquid ratios for aromatic short-grain rice, which turns to paste far faster than basmati does.","A yogurt marinade that keeps chicken breast and thigh both tender through the full cooking time.","Explains the beresta step properly, since crisp fried onion is what separates a good polao from a bland one.",[426,427,428],"Heavy lidded pot or Dutch oven","Slotted spoon","Sieve for draining rice",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},25,76,3,9,850,38,690,[438],"A raw salad of sliced onion, cucumber and green chile with a squeeze of lime, and a bowl of plain yogurt or borhani to cut the ghee.",[440,443,446],{"name":441,"description":442},"Morog polao with boiled eggs","Whole peeled eggs fried in a little turmeric until the skins blister, then served on top of each portion. Standard on Eid tables in Dhaka.",{"name":444,"description":445},"Kashmiri-style sweet polao","A more heavily sweetened version with extra raisins, cashews and a spoon of sugar in the stock, usually made without meat and served alongside a spicy curry.",{"name":447,"description":448},"Beef tehari","The savoury opposite: small pieces of beef, mustard oil, plenty of green chile and no milk or sugar, cooked with the same one-pot method.",[450,456,461,466,470,474,477,481,485,489,493,496,499,502,507,511,514,517,519],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"chicken","bone-in chicken, in 8–10 large pieces, skin removed","kg","For the chicken",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},150,"yogurt","thick plain yogurt","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1.5,"ginger","ginger paste","tbsp",{"qty":467,"ref":468,"name":469,"unit":465,"group":455},1,"garlic","garlic paste",{"qty":467,"ref":471,"name":472,"unit":473,"group":455},"white-pepper","ground white pepper","tsp",{"qty":475,"name":476,"unit":473,"group":455},2,"fine salt",{"qty":478,"ref":479,"name":479,"unit":460,"group":480},90,"ghee","For the polao",{"qty":432,"ref":482,"name":483,"unit":484,"group":480},"onion","onions, thinly sliced","piece",{"qty":486,"ref":487,"name":488,"unit":460,"group":480},600,"basmati-rice","chinigura, kalijira or aged basmati rice, rinsed and drained",{"qty":490,"ref":491,"name":492,"unit":484,"group":480},6,"cardamom","green cardamom pods, bruised",{"qty":475,"ref":494,"name":495,"unit":484,"group":480},"cinnamon","cinnamon sticks",{"qty":497,"ref":498,"name":498,"unit":484,"group":480},5,"cloves",{"qty":475,"ref":500,"name":501,"unit":484,"group":480},"bay-leaf","bay leaves",{"qty":503,"ref":504,"name":505,"unit":506,"group":480},700,"stock","hot chicken stock","ml",{"qty":508,"ref":509,"name":510,"unit":506,"group":480},200,"milk","whole milk, warmed",{"qty":497,"ref":512,"name":513,"unit":484,"group":480},"green-chili","green chiles, left whole and slit",{"qty":432,"ref":515,"name":515,"unit":465,"group":516},"raisins","To finish",{"qty":467,"name":518,"unit":473,"group":516,"optional":8},"sugar",{"qty":520,"name":521,"unit":522,"group":516},null,"salt to correct the stock","to taste",[524,528,533,536,539,543,546],{"text":525,"title":526,"timerSeconds":527},"Mix {qty:chicken} of chicken pieces with the yogurt, ginger and garlic pastes, white pepper and salt. Cover and leave at room temperature for 30 minutes, or refrigerate up to 4 hours — the yogurt should cling to the meat rather than pool in the bowl.","Marinate the chicken",1800,{"tip":529,"text":530,"title":531,"timerSeconds":532},"They will look slightly underdone when you take them out and turn brittle as they cool. Wait for that stage before judging the colour.","Melt the ghee in a heavy pot and fry the sliced onions over medium-low heat for 15–20 minutes, stirring constantly once they start to colour, until deep honey-gold. Lift two-thirds out onto paper to drain and crisp; leave the rest in the pot.","Fry the onions",1080,{"text":534,"title":535,"timerSeconds":486},"Add the marinated chicken and all its marinade to the pot with the onions still in it and cook over medium heat for about 10 minutes, turning the pieces, until the yogurt has tightened onto the meat and the ghee comes back to the surface in clear pools. The chicken should be pale gold, not browned.","Cook the chicken in the ghee",{"text":537,"title":538},"Push the chicken to one side, add the cardamom, cinnamon, cloves and bay leaves and let them sizzle for 30 seconds until fragrant. Tip in the drained rice and fold it through the fat for 2 minutes, until every grain looks translucent at the edge and smells toasted rather than raw.","Toast the rice with the whole spices",{"tip":540,"text":541,"title":542},"Judge the salt now. Once the lid goes on there is no way to season the rice again without wrecking the grains.","Pour in the hot stock and warm milk, add the whole green chiles and the optional sugar, and taste the liquid for salt — it should be a little saltier than you want the finished rice to be. Bring to a boil, then cover tightly and drop the heat to the lowest setting.","Add the liquid",{"text":544,"title":545,"timerSeconds":532},"Cook covered for 18 minutes without lifting the lid, then scatter the raisins over the surface, replace the lid and give it 5 minutes more. The rice is done when no liquid pools at the bottom and small steam craters have opened across the top.","Steam the polao",{"text":547,"title":548,"timerSeconds":486},"Take the pot off the heat and leave it covered for 10 minutes. Fold the rice once with the back of a spoon to bring the chicken up through it, tip onto a wide platter and cover the top with the reserved crisp onions.","Rest and serve","MO-rog po-LAO",[551,555,559],{"note":552,"swap":553,"original":554},"Basmati needs slightly more liquid — use 1.75 cups per cup of rice instead of 1.5 — and about 4 minutes longer. The aroma will be nuttier and less sweet.","Aged basmati rice","Chinigura or kalijira rice",{"note":556,"swap":557,"original":558},"Milk rounds the spices and mutes any sharpness from the yogurt. Without it the polao is a little more savoury, which some cooks actually prefer.","Extra chicken stock, or unsweetened coconut milk thinned with water","Whole milk",{"note":560,"swap":561,"original":562},"Ghee has a higher smoke point and a nuttier flavour. If you use butter alone, add it in two stages so it does not brown while the onions fry.","Half butter, half neutral oil","Ghee","morog-polao","Morog Polao (Bangladeshi Chicken Pilaf with Fried Onion)","Morog Polao","মোরগ পোলাও","bangladesh","Dhaka",30,50,40,"medium",[574],"main",[576,577],"gluten-free","halal-friendly",[452,487,458,479,482],[580,583,585,587],{"alt":581,"src":582},"Platter of pale gold chicken polao topped with crisp fried onions, raisins and whole green chiles","\u002Fimages\u002Frecipes\u002Fmorog-polao\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fmorog-polao\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fmorog-polao\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fmorog-polao\u002Fhero-1x1.jpg",[590,591,592,593,594,595],"morog polao","chicken pilaf","bangladeshi rice","dhaka","eid food","beresta","2026-08-20","dishroute-kitchen","Festive Dhaka pilaf: yogurt-marinated chicken buried in aromatic rice cooked with its own stock and milk, finished with ghee, crisp fried onions and raisins.",{"en":600},"\u002Frecipe\u002Fmorog-polao",{"items":602,"total":856,"page":467,"limit":877,"hasMore":878},[603,633,660,693,724,756,784,813,840,850],{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":567,"region":608,"baseServings":497,"prepMinutes":609,"cookMinutes":610,"difficulty":572,"course":611,"diet":612,"mainIngredients":614,"images":617,"keywords":627,"publishedAt":596,"updatedAt":596,"authorSlug":597},"bangladeshi-beef-bhuna","Beef Bhuna (Bangladeshi Dry-Roasted Spiced Beef)","Beef Bhuna","গরুর মাংস ভুনা","Nationwide",20,105,[574],[613,576,577],"dairy-free",[615,482,468,463,616],"beef-chuck","turmeric",[618,621,623,625],{"alt":619,"src":620},"Dark glossy beef bhuna in a heavy pan with oil separating at the edges and slit green chiles on top","\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-1x1.jpg",[628,629,630,594,631,632],"beef bhuna","bhuna technique","bangladeshi beef","dry curry","kosha",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":567,"region":638,"baseServings":497,"prepMinutes":430,"cookMinutes":639,"difficulty":572,"course":640,"diet":641,"mainIngredients":642,"images":643,"keywords":653,"publishedAt":596,"updatedAt":596,"authorSlug":597},"beef-shatkora","Beef Shatkora (Sylheti Beef with Bitter Citrus)","Beef Shatkora","সাতকরা দিয়ে গরুর মাংস","Sylhet",95,[574],[613,576,577],[615,482,463,512,616],[644,647,649,651],{"alt":645,"src":646},"Sylheti beef curry with thick wedges of green shatkora citrus rind in a dark, oily gravy","\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"beef shatkora","sylhet","bitter citrus","bangladeshi curry","satkara","beef curry",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":567,"region":608,"baseServings":665,"prepMinutes":666,"cookMinutes":667,"difficulty":668,"course":669,"diet":670,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":596,"updatedAt":596,"authorSlug":597},"bhuna-khichuri","Bhuna Khichuri (Bengali Rice and Lentil Pilaf)","Bhuna Khichuri","ভুনা খিচুড়ি",4,15,45,"easy",[574],[671,576,672],"vegetarian","nut-free",[674,675,479,482,616],"rice","lentils",[677,680,682,684],{"alt":678,"src":679},"Golden bhuna khichuri of rice and moong dal with whole spices and slit green chiles in a heavy pot","\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-1x1.jpg",[687,688,689,690,691,692],"bhuna khichuri","khichuri","rice and lentils","monsoon food","bangladeshi","moong dal",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":567,"region":698,"baseServings":699,"prepMinutes":667,"cookMinutes":667,"restMinutes":700,"difficulty":701,"course":702,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":596,"updatedAt":596,"authorSlug":597},"chomchom","Chomchom (Porabari Syrup-Soaked Cheese Sweet)","Chomchom","চমচম","Porabari, Tangail",12,120,"hard",[703],"dessert",[671,672],[509,706,707,491],"lemon","semolina",[709,712,714,716],{"alt":710,"src":711},"Oval Bengali chomchom sweets dusted with milk crumbs, resting in a shallow pool of sugar syrup","\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-1x1.jpg",[694,719,720,721,722,723],"bengali sweets","chhana","porabari","milk sweet","bangladeshi dessert",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":567,"region":729,"baseServings":665,"prepMinutes":667,"cookMinutes":569,"restMinutes":730,"difficulty":572,"course":731,"diet":734,"mainIngredients":735,"images":740,"keywords":750,"publishedAt":596,"updatedAt":596,"authorSlug":597},"fuchka","Fuchka (Bangladeshi Crisp Shells with Spiced Filling)","Fuchka","ফুচকা","Dhaka and Chattogram",60,[732,733],"street-food","snack",[671,613,672],[736,737,738,739,707],"potato","chickpeas","tamarind","eggs",[741,744,746,748],{"alt":742,"src":743},"Crisp hollow fuchka shells stuffed with spiced potato, chickpeas and egg beside a bowl of tamarind 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