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Moti pulao

Jan-21-2017
Sreemoyee Bhattacharjee
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Moti pulao RECIPE

This recipe is taken from the book, "INDIA ON MY PLATTER" by chef Saransh goila

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Mughlai
  • Simmering
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Moti pulao :
  2. For the motis:
  3. Paneer - 1 cup
  4. Cashew nuts powder - 1 tbsp
  5. Cornflour - 2 tbsp
  6. Salt
  7. Refined oil
  8. For the pulao :
  9. Basmati rice - 1 cup
  10. Water - 2 cups
  11. Cinnamon - 1
  12. Bay leaf - 1
  13. Cardamom - 2
  14. Staranise - 1
  15. Saffron in milk - 2 tbsp
  16. Cashew nuts - 10
  17. Kismis - 10
  18. Salt
  19. ghee

Instructions

  1. Mix the Paneer, salt, cashew nuts powder, cornflour together to form a dough.
  2. Divide it into balls and deep fry them in hot oil. Keep aside.
  3. Heat a kadhai, or saucepan, add ghee. Fry the cashew nuts and Kismis, keep aside.
  4. In the same ghee, add Tue bay leaf, cinnamon, cardamom, star anise.
  5. Once it smells, add the rice and stir.
  6. Add the saffron in milk, salt and water. Close the lid and cook till done.
  7. Garnish the rice with fried dry fruits, the Paneer motis.
  8. P.S : The motis are to be served with silver warq on it, I did not have it so did not serve.

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