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

By Rini Pal  |  23rd May 2017  |  
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  • Shahi Moti Pulao (Meat Ball Pilaf), How to make Shahi Moti Pulao (Meat Ball Pilaf)
Shahi Moti Pulao (Meat Ball Pilaf)by Rini Pal
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About Shahi Moti Pulao (Meat Ball Pilaf) Recipe

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 dish which is enjoyed by the people of every age group. The recipe by Rini Pal teaches how to make Shahi Moti Pulao (Meat Ball Pilaf) step by step in detail. This makes it easy to cook Shahi Moti Pulao (Meat Ball Pilaf) in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Shahi Moti Pulao (Meat Ball Pilaf) at home. This amazing and mouthwatering Shahi Moti Pulao (Meat Ball Pilaf) takes 30 minutes for the preparation and 45 minutes for cooking. The aroma of this Shahi Moti Pulao (Meat Ball Pilaf) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Shahi Moti Pulao (Meat Ball Pilaf) is a good option for you. The flavour of Shahi Moti Pulao (Meat Ball Pilaf) is palatable and you will enjoy each and every bite of this. Try this Shahi Moti Pulao (Meat Ball Pilaf) and impress your family and friends.

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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