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Ingredients
Chicken Marination
- 500 gm boneless chicken cut in medium sized cubes
- 125 ml cream
- 6 green chilies
- 1/2 tsp cumin powder (zeera powder)
- 1/2 tsp coriander powder (dhaniya powder)
- 1/2 tsp all spice powder (garam masala powder)
- 1/2 tsp black pepper powder (pisi wi kali mirch)
- 1/2 tsp white pepper powder (safaid mirch)
- 1 1/2 tsp salt (or to taste)
- 1 tbsp lemon juice
- 3/4th cup yogurt (dahi)
- 1 tsp garlic ginger paste
- Coal(coyla) for smoke
- oil for grilling
RICE
- 2 cup Basmati rice
- 4 cloves (loang)
- 4 green cardamom (sbz elaichi)
- 2 black cardamom (bari elaichi)
- 10 black peppers (kali mirch)
- A piece of cinnamon stick (darcheni)
- 2 star anise (badiyan ke phool)
- 1 tsp cumin seeds (zeera)
- 2 onions
- 1 tsp garlic ginger paste
- 1/2 cup ghee or oil
- 4 whole green chilies(sabut sbz mrch)
- 4 whole red chilies(sabut lal mrch)
- 1 1/2 tsp salt or to taste

Instructions
MALAI BOTI
- In a blender, add green chilies, cream, all the spices, garlic ginger paste(adrk lehson), lemon juice and salt. Blend until the green chilies are completely blended.
- In a bowl, whisk yogurt until smooth and add the chili cream. Your marination is ready
- Marinate the chicken with 1/2 of the marination sauce and reserve half for rice.
- You can smoke the chicken with coal at this point if you want.
- Refrigerate the chicken and let it marinate for at least 2 hrs or overnight.
- Put the chicken cubes on skewers.
- Add 1 tbsp of cooking butter or ghee in a pan and grill the skewers from all sides at medium flame to high flame.
- Cover the cooked chicken and set aside.
PULAO RICE
- Wash and Soak(bgona) the rice for 20 minutes in water.
- In a pot , add ghee/oil.
- Add all the whole spices(grm msala), zeera and onions and let the onions turn golden brown at medium flame.
- Turn off the flame and remove half of the onions from the pot and set aside.
- Add the rice, garlic ginger paste(adrk lehson), salt, whole red and green chilies.
- Now add 3 to 4 green chilies to the Malai mixture that was left over from the chicken and blend it.
- Add this malai mixture to the rice.
- Add enough water to the rice so that the water level is just slightly (1/2 inch) above the rice in the pot.
- Cover the lid and and cook at medium to high heat for 4 to 5 minutes or until all the water evaporates.
- Once all the water evaporates but the rice is still soggy, cover the lid again and reduce the flame to low. Keep a girdle below the rice and cook for another 4 to 5 mins or until the rice is done.
- Garnish the rice with green chilies and fried onion and serve with green souce yogurt raita.
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