Murg Noore Bahara with Mawa Pulao

Prepare the stuffing for the koftas by mashing two boiled and crushed eggs, then add salt, chopped green chillies and green coriander, chopped cashew nuts and raisins.

Now take the minced chicken (grind 1-2 times to make it smooth) after that add salt, yellow chilli powder, cardamom powder, refined flour, one egg white, ginger-garlic paste and mix it properly.

Prepare the round balls and put the stuffing in the centre. Now put the koftas in the aluminum foil and wrap it properly, then poach the koftas in boiling water for 5-6 mins on a high flame.

To prepare the gravy, heat a heavy bottomed pan and add 3 tbsp of desi ghee to heat, add the bay leaf, ginger-garlic paste and cook till its done. Now add the soaked and blanched almond paste grounded with green chilies and cook till the ghee separates.

Add the milk/ chicken stocks and cook till it thickens, also add salt, yellow chilli powder, green cardamom powder, sweet spice powder and soaked kesar. Finish this gravy with sour cream and keora jal.

To prepare the mawa pulao, boil the rice with half water and half milk, cardamom, nutmeg and drain the excess water. Now take a pan and add 1 tbsp of desi ghee to heat, then add the rice with grated mawa, chopped pistachios and a little bit of kesar.

In the other pan, add 1 tsp of desi ghee, then add 1 tsp of sugar. Next add the carrot (cut in long thin noodles size) and a pinch of nutmeg.

Serve this hot mawa pulav with caramelized carrot and decorate the koftas with silver leaf and fresh mint leaves, chopped pistachios. Murg Noore Bahara with Mawa Pulav is ready to be served.