Matka Pulao

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

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  • 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


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.

Recipe By: Kanwal Mohsin

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