Malai Boti Pulao

Boneless chicken, thick yogurt, fresh cream, butter, ghee and Basmati rice cooked with some other aromatic ingredients to make a rich pulao that is fit for the royalty. The long list of ingredients need not put you off since the cooking is so easy and the end result so delicious that you wouldn’t mind the effort.

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Malai Boti Pulao

Main ingredients Boneless chicken thigh, Yogurt, Ginger-garlic paste, Green chilli paste, Green cardamom powder, Garam masala powder, Fresh cream, Butter, Basmati rice, Ghee, Caraway seeds, Whole garam masala, Onions, Chicken stock, Browned onions, Fresh mint leaves
Cuisine Indian
Course Rice
Prep time 1-1.5 hours
Cook time 45-50 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Non vegetarian


  • 750 grams boneless chicken thigh, cut into 2 inch pieces
  • ½ cup thick yogurt
  • 1½ tablespoons ginger-garlic paste
  • 1 teaspoon green chilli paste
  • Salt to taste
  • ½ teaspoon green cardamom powder
  • 1 teaspoon garam masala powder
  • 2-3 tablespoons fresh cream
  • 2 teaspoons butter
  • 1 teaspoon oil
  • Pulao
  • 1½ cups Basmati rice, soaked for 20 minutes and drained 
  • 2 tablespoons ghee
  • 1 teaspoon caraway seeds (shah jeera)
  • 1 bay leaf
  • 1 inch cinnamon 
  • 8-10 black peppercorns
  • 4-5 cloves
  • 4-5 green cardamoms
  • 1 star anise
  • 2 medium onions, thinly sliced
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons thick yogurt    
  • 2 teaspoons coriander powder
  • A pinch of garam masala powder
  • Salt to taste
  • 3 cups chicken stock
  • 2 tablespoons fresh cream
  • 1-2 tablespoons browned onion + for sprinkling
  • 6-8 fresh mint leaves + for garnish
  • Fresh mint sprigs for garnish


  1. Take chicken pieces in a large bowl, add yogurt, ginger-garlic paste, green chilli paste, salt, green cardamom powder, garam masala powder and fresh cream and mix well. Set aside to marinate for 1 hour.
  2. Heat butter and oil in a non-stick pan. Place the chicken pieces in it and cook on high heat for 4-5 minutes. Flip each piece and cook the other side for 4-5 minutes as well. 
  3. To make pulao, heat ghee in a deep pan, add caraway seeds, bay leaf, cinnamon, black peppercorns, cloves, green cardamoms and star anise, mix and sauté till fragrant. 
  4. Add onions, mix and sauté till translucent. Add ginger-garlic paste, mix well and saute for 1 minute.
  5. Add thick yogurt, mix well and saute for 2-3 minutes. Add coriander powder and garam masala powder and mix well.
  6. Add rice and mix till well combined. Add salt and chicken stock and mix. Cook till the mixture comes to a boil. Cover and cook on medium heat for 6-8 minutes or till the rice is ¾ cooked. 
  7. Arrange the cooked chicken pieces on top of the rice mixture. Drizzle some fresh cream, sprinkle browned onion and some mint leaves. Cover and continue to cook on medium heat for 6-8 minutes. 
  8. Transfer the pulao onto a serving plate. Garnish with mint sprigs and mint leaves. Sprinkle browned onions and serve hot.