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Home / Recipes / Moti Pulao (Pearl Pilaf)

Photo of Moti Pulao (Pearl Pilaf) by Bethica Das at BetterButter
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Moti Pulao (Pearl Pilaf)

Jan-16-2019
Bethica Das
30 minutes
Prep Time
25 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • North Indian
  • Main Dish

Ingredients Serving: 2

  1. Moti (Mutton Mince Balls) -
  2. 1 cup mutton keema / mince
  3. 2 tbsp. fried onion
  4. 2 tbsp. roasted chickpea flour
  5. 1 tsp. ginger-garlic paste
  6. salt to taste
  7. 1/2 cup coriander & mint leaves, chopped
  8. 1 tbsp. coriander-cumin powder
  9. 1 tsp. red chili powder
  10. 1-2 green chilies, chopped
  11. 1/4 tsp. pepper powder
  12. 1 tsp. kasuri methi, crushed
  13. 1 tbsp. raw papaya, grated / paste
  14. 1/2 cup yoghurt
  15. oil to deep fry
  16. Pulao -
  17. 1 cup Basmati rice, soaked for 30 minutes
  18. 2 tbsp. ghee
  19. 1 tsp. shahjeera
  20. 1" cinnamon stick
  21. 2 green cardamoms
  22. 4 cloves
  23. 1/2 javitri
  24. 2 bay leaves
  25. 1 onion, sliced
  26. 1 tbsp. ginger-garlic paste
  27. 2-3 green chilies, slit
  28. salt to taste
  29. 1 tsp. kewra water
  30. 1 tsp. coriander leaves, chopped
  31. 1 tbsp. fried onion

Instructions

  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 !!!

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