Moti Pulao

Name: Moti Pulao
Cuisine: Indian
Ingredients: 1 cup mutton keema / mince; 2 tbsp. fried onion; 2 tbsp. fried onion; 2 tbsp. roasted chickpea flour; to taste salt; 1 tsp. ginger-garlic paste; 1/2 cup coriander & mint leaves, chopped; 1 tbsp. coriander-cumin powder; 1 tsp. red chilli powder; 1-2 green chilies, chopped; 1/4 tsp. pepper powder; 1/4 tsp. pepper powder; 1 tsp. kasuri methi, crushed; 1 tbsp. raw papaya, grated / paste; 1/2 cup yoghurt; as needed oil to deep fry; 1 cup Basmati rice, soaked for 30 minutes; 2 green cardamoms; 2 tbsp. ghee; 1 tsp. shahjeera; 1 inch cinnamon stick; 2 green cardamoms; 2-3 green chilies, slit; 4 cloves; 2 bay leaves; to taste salt; 1/2 javitri; 1 onion, sliced; 1 tbsp. ginger-garlic paste; 1 tbsp. fried onion

Bethica Das @kitchen_flavours

Sharjah (UAE)

#riceisthebest -Moti Pulao is a delectable one-pot dish that goes best with a simple raita as accompaniment. Moti means pearl, which is made of mutton / chicken mince. It can also be prepared with paneer-potato combo for a vegetarian version. It is a very easy and a simple recipe that is just perfect for a lazy weekend lunch or as a party menu. It can also be packed for a lunch box meal. So do give it a try by dishing out this amazing comfort food, restaurant style. It is definitely a good substitute to the usual mutton / chicken biryani or pulao that we are so used to. This pulao on the other hand, is very light on the tummy with minimum of spices. Of course there are many variations to this delicacy where it is also prepared rich with lots of spices. tomato and yoghurt.

Bethica Das @kitchen_flavours

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Ingredients

Moti (Mutton Mince Balls) -
1 cupmutton keema / mince
2 tbsp.fried onion
2 tbsp.fried onion
2 tbsp.roasted chickpea flour
to tastesalt
1 tsp.ginger-garlic paste
1/2 cupcoriander & mint leaves, chopped
1 tbsp.coriander-cumin powder
1 tsp.red chilli powder
1-2green chilies, chopped
1/4 tsp.pepper powder
1/4 tsp.pepper powder
1 tsp.kasuri methi, crushed
1 tbsp.raw papaya, grated / paste
1/2 cupyoghurt
as neededoil to deep fry
Pulao -
1 cupBasmati rice, soaked for 30 minutes
2green cardamoms
2 tbsp.ghee
1 tsp.shahjeera
1 inch cinnamon stick
2green cardamoms
2-3green chilies, slit
4cloves
2bay leaves
to tastesalt
1/2javitri
1onion, sliced
1 tbsp.ginger-garlic paste
1 tbsp.fried onion
2-3green chilies, slit
to tastesalt
1 tsp.kewra water
1 tsp.coriander leaves, chopped
1 tbsp.fried onion

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Steps

1

Moti - In a bowl, combine all the above mentioned ingredients (except oil). Divide into small equal size balls.
2

Heat oil in a pan and deep fry them till light golden in colour. Drain on a kitchen towel and keep aside.
3

Pulao - Heat ghee in a pan and temper with bay leaves, cinnamon, cardamom, cloves, javitri and shahjeera. Saute for a few seconds.
4

Add the onion and stir fry till light brown. Add the ginger-garlic paste and the green chilies. Saute for a minute more.
5

Add the rice and continue to saute for 2-3 minutes. Add 1 & 1/2 cups hot water, kewra water and salt. Give it a stir and arrange the moti over it.
6

Pressure cook for 4-5 minutes on a low flame after the first whistle. When done, fluff it up with a fork and garnish with coriander leaves and fried onion. Serve with raita for a sumptuous meal. Happy Cooking !!!