Name: Moti Pulao (Pearl Pilaf) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: Moti (Mutton Mince Balls) -; 1 cup mutton keema / mince; 2 tbsp. fried onion; 2 tbsp. roasted chickpea flour; 1 tsp. ginger-garlic paste; salt to taste; 1/2 cup coriander & mint leaves, chopped; 1 tbsp. coriander-cumin powder; 1 tsp. red chili 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; oil to deep fry; Pulao -; 1 cup Basmati rice, soaked for 30 minutes; 2 tbsp. ghee; 1 tsp. shahjeera; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1/2 javitri; 2 bay leaves; 1 onion, sliced; 1 tbsp. ginger-garlic paste; 2-3 green chilies, slit; salt to taste; 1 tsp. kewra water; 1 tsp. coriander leaves, chopped

ABOUT Moti Pulao (Pearl Pilaf) RECIPE

Moti Pulao is definitely a good substitute to the usual mutton / chicken biryani or pulao that we are so used to. It is light on the tummy with minimum of spices. It is a delectable one-pot dish that goes best with a simple raita as accompaniment. It is a very easy and a simple recipe that is just perfect for a lazy weekend lunch.

Ingredients Serving: 2

Moti (Mutton Mince Balls) -
1 cup mutton keema / mince
2 tbsp. fried onion
2 tbsp. roasted chickpea flour
1 tsp. ginger-garlic paste
salt to taste
1/2 cup coriander & mint leaves, chopped
1 tbsp. coriander-cumin powder
1 tsp. red chili 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
oil to deep fry
Pulao -
1 cup Basmati rice, soaked for 30 minutes
2 tbsp. ghee
1 tsp. shahjeera
1" cinnamon stick
2 green cardamoms
4 cloves
1/2 javitri
2 bay leaves
1 onion, sliced
1 tbsp. ginger-garlic paste
2-3 green chilies, slit
salt to taste
1 tsp. kewra water
1 tsp. coriander leaves, chopped
1 tbsp. fried onion

Instructions

Moti - In a bowl, combine all the above mentioned ingredients (except oil). Divide into small equal size balls.
Heat oil in a pan and deep fry them till light golden in colour. Drain on a kitchen towel and keep aside.
Pulao - Heat ghee in a pan and temper with bay leaves, cinnamon, cardamom, cloves, javitri and shahjeera. Saute for a few seconds.
Add the onion and stir fry till light brown. Add the ginger-garlic paste and the green chilies. Saute for a minute more.
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.
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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