मलाई बोटी पुलाव | Malai Boti Pulao | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A finger-licking good pulao with flavourful chicken, amazing medley of spices and some other condiments. The perfect way to comfort yourself during your lunch or dinner time.

MALAI BOTI PULAO

Ingredients

750 grams chicken thigh boneless, cut into 2 inch pieces
½ cup thick yogurt
1½ tbsps ginger-garlic paste
1 tsp green chilli paste
Salt to taste
½ tsp green cardamom powder
1 tsp garam masala powder
2-3 tbsps fresh cream
2 tsps butter
1 tsp oil
Pulao
1½ cups Basmati rice, soaked for 20 mins and drained
2 tbsps ghee
1 tsp caraway seeds (shah jeera)
1 bay leaf
1 inch cinnamon stick
8-10 black peppercorns
4-5 cloves
4-5 green cardamoms
1 star anise
2 medium onions, thinly sliced
1 tbsp ginger-garlic paste
2 tbsps thick yogurt
2 tsps coriander powder
A pinch of garam masala powder
Salt to taste
3 cups chicken stock
2 tbsps fresh cream
1-2 tbsps browned onion + for sprinkling
6-8 fresh mint leaves + for garnish
Fresh mint sprigs for garnish

Method

1. Take chicken in a large bowl, add yogurt, ginger-garlic paste, green chilli paste, salt, green cardamom powder, garam masala powder and fresh cream and mix well. Set aside to marinate for 1 hour.
2. Heat butter and oil in a non-stick pan. Place the chicken pieces and cook on high heat for 4-5 minutes. Flip each piece and cook the other side for 4-5 minutes as well.
3. To make the pulao, heat ghee in a deep pan. Add caraway seeds, bay leaf, cinnamon stick, black peppercorns, cloves, green cardamoms, and star anise and sauté till fragrant.
4. Add onions and sauté till translucent. Add ginger-garlic paste and mix well. Cook for 1 minute.
5. Add thick yogurt and mix well. Cook for 2-3 minutes. Add coriander powder and garam masala powder and mix.
6. Add rice and mix till well combined. Add salt and chicken stock and mix. Cook till it comes to a boil. Cover and cook on medium heat for 6-8 minutes or till the rice is ¾ cooked.
7. Arrange the cooked chicken pieces on top of the rice mixture. Drizzle some fresh cream, add browned onion and sprinkle some mint leaves. Cover and continue to cook on medium heat for 6-8 minutes.
8. Transfer the pulao on a serving plate. Garnish with mint sprigs and mint leaves. Sprinkle browned onions and serve hot.

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