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Murg Noore Bahara with Mawa Pulao

Oct-11-2015
NANDINI DIWAKAR
0 minutes
Prep Time
1 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. For the Koftas: chicken mince 300 gms
  2. Boiled eggs and Green Chillies 2 each
  3. Green coriander 1 bunch
  4. Green cardamom powder and Yellow chili powder 1 to 2 tsp
  5. Refined flour 1 tsp
  6. raisins 25 gms
  7. cashew nut 20 gms
  8. Silver leaf 2
  9. salt as per taste
  10. For the Gravy: ginger 20 gms
  11. garlic 15 gms
  12. Green Chilly 2-3
  13. Soaked and blanched almond paste 50 gms
  14. Sour Cream and saffron soaked in milk 100 ml each
  15. Desi ghee 3 tbsp
  16. kewra Jal 1 tsp
  17. Sweet spice Powder and Yellow Chili Powder 1 to 2 tsp
  18. Bay Leaf 1
  19. For the rice: Basmati rice 1 cup
  20. Mawa & pistachio 5 tsp
  21. cardamom 2
  22. nutmeg a Pinch
  23. water and Milk 1 cup each

Instructions

  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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