Shahi Moti Pulao (Meat Ball Pilaf) | How to make Shahi Moti Pulao (Meat Ball Pilaf)

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ByRini Pal
Created on 23rd May 2017
  • Shahi Moti Pulao (Meat Ball Pilaf), How to make Shahi Moti Pulao (Meat Ball Pilaf)
Shahi Moti Pulao (Meat Ball Pilaf)by Rini Pal
  • Shahi Moti Pulao (Meat Ball Pilaf) | How to make Shahi Moti Pulao (Meat Ball Pilaf) (3 likes)

  • 0 reviews
    Rate It!
  • By Rini Pal
    Created on 23rd May 2017

About Shahi Moti Pulao (Meat Ball Pilaf)

This is a Mughlai rice preparation …. ‘Shahi Moti Pulao’. As the name itself portrays this rice preparation is served with ‘Moti’ (Pearl). No…no… no, not real pearl but with small meat balls which looks like ‘Moti’s. Actually these meatballs are to be coated with silver foils so that they look like real pearls. But I do not like using silver foils so I discarded that part. It is a very easy recipe and takes very less time but gives a very good meal to serve any special occasion.

Shahi Moti Pulao (Meat Ball Pilaf) is a delicious and yummilicious dish which is one of the popular dish of Mughlai. Shahi Moti Pulao (Meat Ball Pilaf) is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Shahi Moti Pulao (Meat Ball Pilaf) is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 30.0 and it takes 45.0 to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Shahi Moti Pulao (Meat Ball Pilaf). It is an amazing dish which is perfectly appropriate for any occasion. Shahi Moti Pulao (Meat Ball Pilaf) is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Shahi Moti Pulao (Meat Ball Pilaf) is an art and while preparing this dish you can feel the aroma of this delicious Shahi Moti Pulao (Meat Ball Pilaf). Surprise your family and friends by preparing this hotel style Shahi Moti Pulao (Meat Ball Pilaf) at your home.

  • Prep Time30mins
  • Cook Time45mins
  • Serves6People
Shahi Moti Pulao (Meat Ball Pilaf)

Ingredients to make Shahi Moti Pulao (Meat Ball Pilaf)

  • For making Pulao/Rice:
  • Basmati Rice or Long Grained Rice – 500 gms
  • Onion – 2 (Medium – finely chopped)
  • Cashew – ¼ cup
  • Raisin – ¼ cup
  • Keora Water – 2 tsp
  • Yellow Food Colour or Kesar Colour – Few drops
  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Salt – to taste
  • Sugar – 2 tsp
  • Cinnamon Stick – 2”
  • Green Cardamom – 3-4
  • Clove – 3-4
  • Saffron – 2 pinches soaked in warm milk
  • For making Moti:
  • Chicken/Mutton Keema (Minced Chicken or Mutton) – 200 gms
  • Very Finely Chopped Onion – 2 Tbsp
  • Ginger Paste – 1 tsp
  • Garlic Paste – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Coriander powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Nutmeg powder – 1 Fat pinch
  • Lemon juice – 2 tsp
  • egg – 1
  • Salt – to taste
  • Oil – For frying the meat balls

How to make Shahi Moti Pulao (Meat Ball Pilaf)

  1. Mix all the ingredients mentioned under for making Moti. Beat the egg and mix well. Marinate for 30 minutes.
  2. Now cook the rice in a separate pot. Cooking rice for Basmati or any other long grained rice is 2:1 i.e. 2 cups of water for 1 cup of rice. Drain the water and keep the rice aside. Do not over-cook the rice.
  3. Heat oil in a kadai. Make small balls from the keema mix and fry them. Take out from oil and keep them on kitchen paper to absorb excess oil.
  4. Add chopped onion to kadai. Fry them till brown and crisp and keep them aside.
  5. In the same oil add cashew and raisins. Lightly fry them and keep them separately.
  6. Now add oil and ghee if required. Add bay leaf, cinnamon stick, cardamom and clove. Sauté till they exudes aroma. Add the boiled rice. Add salt and kewra water and mix well.
  7. Now take out half of the rice from the kadai and keep them on serving plate or bowl.
  8. In the remaining rice add yellow colour. Add saffron soaked milk (2-3 Tbsp of milk) and keora water. Mix very well. Add in the fried cashew and raisins. Now spread this yellow coloured rice on the white fried rice.
  9. Garnish the rice with fried meat ball and fried onions and serve with any Chicken or Mutton Curry. I served this with Zafrani Murgh.
My Tip: Notes: ~ Do not add the whole egg at a time with the keema. Mix it gradually. Mixing the whole egg can make the mixture too gooey. We need a little dry mixture to make the Moti. ~ I like mix of white rice with yellow rice in Pulao. If you wish you can make the whole rice yellow or the whole rice white. ~ You may discard using of cashew and raisins too.

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