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

By NANDINI DIWAKAR  |  11th Oct 2015  |  
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  • Murg Noore Bahara with Mawa Pulao, How to make Murg Noore Bahara with Mawa Pulao
Murg Noore Bahara with Mawa Pulaoby NANDINI DIWAKAR
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Video for key ingredients

  • How to make Khoya

  • Homemade Chicken Stock

  • How to make Sour Cream

About Murg Noore Bahara with Mawa Pulao Recipe

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

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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