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Home Dish Moti Pulao

Moti Pulao

Name: How to cook Moti Pulao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Moti Pulao

#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.

Ingredient

1 cup

mutton keema / mince

1 tbsp.

fried onion

2 tbsp.

roasted chickpea flour

to taste

salt

1 tbsp.

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 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

green cardamoms

2 tbsp.

ghee

1 tsp.

shahjeera

1 inch

cinnamon stick

2-3

green chilies, slit

cloves

bay leaves

1/2

javitri

onion, sliced

1 tsp.

kewra water

1 tsp.

coriander leaves, chopped

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 4

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

* Step 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.

* Step 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 !!!

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