Murg Noore Bahara with Mawa Pulao | How to make Murg Noore Bahara with Mawa Pulao

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ByNANDINI DIWAKAR
Created on 11th Oct 2015
  • Murg Noore Bahara with Mawa Pulao, How to make Murg Noore Bahara with Mawa Pulao
Murg Noore Bahara with Mawa Pulaoby NANDINI DIWAKAR
  • Murg Noore Bahara with Mawa Pulao | How to make Murg Noore Bahara with Mawa Pulao (3 likes)

  • 0 reviews
    Rate It!
  • By NANDINI DIWAKAR
    Created on 11th Oct 2015

About Murg Noore Bahara with Mawa Pulao

This is my self innovated recipe, for which I got first prize in Lufthansa Cook And Fly contest. Organised by Lufthansa Airline and Hotel Leela. This recipe is included in the Menu of Lufthansa Airline.

Murg Noore Bahara with Mawa Pulao, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by NANDINI DIWAKAR. Murg Noore Bahara with Mawa Pulao is a dish which demands no explanations, it's a whole world of flavour in itself. Murg Noore Bahara with Mawa Pulao is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Murg Noore Bahara with Mawa Pulao by NANDINI DIWAKAR is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Murg Noore Bahara with Mawa Pulao.

  • Prep Time0mins
  • Cook Time1mins
  • Serves4People

Video for key ingredients

  • How to make Khoya

  • Homemade Chicken Stock

  • How to make Sour Cream

Murg Noore Bahara with Mawa Pulao

Ingredients to make Murg Noore Bahara with Mawa Pulao

  • For the Koftas: Chicken mince 300 gms
  • Boiled eggs and Green Chillies 2 each
  • Green Coriander 1 bunch
  • Green cardamom powder and Yellow chili powder 1 to 2 tsp
  • Refined flour 1 tsp
  • Raisins 25 gms
  • Cashew nut 20 gms
  • Silver leaf 2
  • Salt as per taste
  • For the Gravy: Ginger 20 gms
  • Garlic 15 gms
  • Green Chilly 2-3
  • Soaked and blanched almond paste 50 gms
  • Sour Cream and Saffron soaked in milk 100 ml each
  • Desi Ghee 3 tbsp
  • Kewra Jal 1 tsp
  • Sweet spice Powder and Yellow Chili Powder 1 to 2 tsp
  • Bay Leaf 1
  • For the Rice: Basmati Rice 1 cup
  • Mawa & Pistachio 5 tsp
  • Cardamom 2
  • Nutmeg a Pinch
  • Water and Milk 1 cup each

How to make Murg Noore Bahara with Mawa Pulao

  1. For koftas: Mash 2 boiled and crushed eggs, add salt, chopped green chili, green coriander and chopped cashew nuts and raisins.
  2. Grind the chicken mince and add salt, yellow chilly powder, cardamom powder, refined flour, one egg white, ginger garlic paste. Mix well. Prepare round balls and put stuffing in the centre. Poach them in boiling water in an aluminium foil for 5 to 6 minutes ona high flame.
  3. For the gravy: Heats a heavy bottomed pan, add 3 tbsp of desi ghee, bay leaf, ginger garlic paste and cook till done. Add the almond paste, green chilies and cook till the ghee separates.
  4. Add milk or chicken stocks and cook till it thickens. Add salt, yellow chilly powder, green cardamom powder, sweet spice powder, soaked kesar and when the desired consistency is reached add sour cream and kewra jal.
  5. Boil the rice with half water and half milk, cardamom, nutmeg. Drain the excess water. In a pan add 1 tbsp desi ghee, rice, grated Mawa, chopped pistachios and a little bit of kesar.
  6. On another pan, add 1 tsp deshi ghee, 1 tsp sugar, carrots (juliennes) and a pinch of nutmeg. Serve hot Mawa Pulav with caramelized carrot and decorate the koftas with silver leaf and fresh mint leaf.

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