Matka Pulao Recipe By Food Fusion

An aromatic Matka Pulao recipe that could easily become your next goto pulao recipe. #HappyCookingToYou #FoodFusion #RamazanRecipes

Written Recipe: bit.ly/3dJhVHh

Visit Our Website: www.foodfusion.com/
Download iOS & Android app: www.foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kid's special recipes.

00:00 Matka Pulao
Serves 4-5
Recipe in English:

Ingredients:
-Pyaz (Onion) 2 medium
-Adrak (Ginger) 2 inch piece
-Lehsan (Garlic) cloves 6
-Saunf (Fennel seeds) ½ tbs
-Sabut Dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 1 tsp
-Bari elaichi (Black cardamom) 1
-Badiyan ka phool (Star anise) 1
-Laung (Cloves) 5-6
-Sabut Kali mirch (Black pepper corns) 8-10
-Hari elaichi (Green cardamom) 4-5
-Darchini (Cinnamon) sticks 2-3
-Chicken mix boti 600g
-Namak (Salt) ½ tbs or to taste
-Water 4-5 cups
-Ghee ½ cup
-Pyaz (Onion) sliced 2 small
-Tamatar (Tomato) chopped 1 big
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dahi (Yogurt) whisked 1 cup
-Hari mirch (Green chilli) paste 2 tbs
-Sabut Kali mirch (Black pepper corns) 6-7
-Zeera (Cumin seeds) 1 tsp
-Badiyan ka phool (Syar anise) 1
-Taiz paat (Bay leaf) 1
-Dhania powder (Coriander powder) 1 tsp
-Saunf powder (Fennel powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Garam masala powder ½ tsp
-Imli paste (Tamarind paste) 2 tbs
-Chawal (Rice) basmati soaked ½ kg
-Hari mirch (Green chillies) 4-5
-Pyaz (Onion) fried

Directions:
-On a muslin cloth add onions, ginger, garlic, fennel seeds, coriander seeds, cumin seeds, black cardamom, star anise, cloves, black pepper corns, green cardamom, cinnamon sticks, tie it making bouquet garni (Potli) & set aside.
-In a pot add chicken mix boti, salt, prepared bouquet garni, water, mix well & bring it to boil.
-Remove the scum, cover & cook for 12-15 minutes.
-Remove the bouquet garni & discard it.
-Remove chicken pieces from stock & reserve both chicken & stock for later use.
-In a clay pot add ghee & let it melt.
-Add onion and fry until golden brown, take out half quantity for later use.
-Now add tomato, ginger garlic paste, mix well & cook for 1-2 minutes.
-Add yogurt, green chilli paste, mix well & cook for 3-4 minutes.
-Add black pepper corns, cumin seeds, star anise, bay leaf, coriander powder, fennel powder, salt, garam masala powder, mix well & cook for a minute.
-Add tamarind paste & mix well.
-Add reserved chicken & mix well.
-Add soaked rice, reserved chicken stock (approx. 4 cups), mix well & bring it to boil.
-Stick flour dough on the mouth of clay pot, add green chillies, cover the pot with lid & steam cook on low flame for 18-20 minutes.
-Remove the dough from the lid, garnish with fried onion & serve pulao with yogurt raita & salad.