Moti Pulao

Name: Moti Pulao
Total time: 2700 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Chicken boneless; 1/2 bunch Fresh coriander; 12 Green chillies; 1 tbsp Cumin seeds; 1 tbsp Ginger Garlic paste; 1 medium Onions sliced; 3 tbsp Fennel seeds; 2 tbsp Whole garam masalas(2 cinnamon sticks,4long,4-6 black pepper corns); 1 tbsp Salt; 1/2 tsp chicken powder; 2-3 cups Chicken stock; 1/2 kg Rice; 1 cup Oil; 1 tsp Red chilli flakes

Adeya @Doctorchef

Karachi

#joy
The key to a perfect pulao is the yakhni and aroma of fennel seeds and garam masalas.
Here is my version of moti pulao. The chillies and coriander in the mince and fennel used to make the yakhni helps give the right taste. The right amount of yakhni left for dum gives perfect texture to rice.

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Ingredients

45mins

4 servings

1/2 kgChicken boneless
1/2 bunchFresh coriander
12Green chillies
1 tbspCumin seeds
1 tbspGinger Garlic paste
1medium Onions sliced
3 tbspFennel seeds
2 tbspWhole garam masalas(2 cinnamon sticks,4long,4-6 black pepper corns)
1 tbspSalt
1/2 tspchicken powder
2-3 cupsChicken stock
1/2 kgRice
1 cupOil
1 tspRed chilli flakes

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Steps

45mins

1

Mix together boneless chicken, fresh coriander, green chilies, 1/2 egg and 1 tsp salt. Grind the mixture to a fine mince and refrigerate for 1/2 hour.
2

Shape the chilled mince into small balls. Return to the refrigerator.
3

Heat cooking oil in a pot, fry the ginger, garlic and onions. Add whole garam masala, chicken stock, salt and 1 liter of water to the pot.
4

Bring to the boil. Add fennel seed and simmer covered for 30 minutes. Strain the liquid and discard any solids.
5

Pour liquid back into the pot and add chicken meatballs an red chilli flakes. Cook for 10 minutes. Add the rice. Cook until all liquid evaporates.
6

Cover the pot and cook on low heat for 15 minutes.
7

Let the water dry on dum.