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chicken malai boti pulao recipe
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5 from 8 votes

MALAI BOTI PULAO

A modern twist on the Indian/Pakistani regular pulao. It is Made with chicken and rice using a creamy mixture of spices and chilies. Spice level: Medium to High
Prep Time15 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: South Asian
Servings: 4 servings
Calories: 560kcal
Author: Wajiha

Ingredients

Chicken Marination

  • 500 gm boneless chicken cut in medium sized cubes
  • 125 ml cream
  • 6 small serrano 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
  • 3/4 cup cup yogurt
  • 1 tsp garlic ginger paste
  • 1 small piece Coal for smoke
  • Ghee/cooking butter or oil for grilling

RICE

  • 2 cup Basmati rice
  • 4 cloves laung
  • 4 green cardamom choti elaichi
  • 2 black cardamom bari elaichi
  • 10 black peppers kali mirch
  • 1 piece cinnamon stick dar cheeni
  • 2 star anise baadiyan ke phool
  • 1 tsp cumin seeds zeera
  • 2 medium onions sliced
  • 1 tsp garlic ginger paste
  • 1/2 cup ghee or cooking butter or oil if you prefer
  • 4 whole green chilies
  • 4 whole red chilies
  • 1 1/2 tsp salt or to taste

Instructions

MALAI BOTI

  • In a blender, add green chilies, cream, all the spices, garlic ginger paste, 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 2-3 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 the rice for 20 minutes in water, or until needed.
  • In a pot or cooker, add ghee/oil.
  • Add all the whole spices, 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, 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 or an insulating pad below the rice and cook for another 4 to 5 mins or until the rice is done.

Notes

  1. Garnish the rice with green chilies and fried onions. Serve with mint chutney and/or yogurt dip.
  2. All measurements of the green chilies is made by using green chilies with a high-spice level. If the green chilies you are using are not that hot, consider adding more to your recipe.

Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 91g | Protein: 37g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 2154mg | Potassium: 819mg | Fiber: 6g | Sugar: 8g | Vitamin A: 561IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 3mg