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: https://bit.ly/3dJhVHh Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://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.