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Moti Pulao

Aishwarya Lahiri Khanna
0 minutes
Prep Time
60 minutes
Cook Time
2 People
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Prepared rice, spiced with onions, garlic, ginger and tomatoes, studded with crisp fried tiny marbles of fresh paneer, melting like mozzarella on the inside.

Recipe Tags

  • Veg
  • Everyday
  • West Bengal
  • Healthy

Ingredients Serving: 2

  1. Prepared Rice 1-2 cups. It can white or brown
  2. 1 L Milk if you're making fresh paneer
  3. 3-4 tbsp of Vinegar if you're making fresh paneer
  4. If you're not making fresh paneer then about 250-300 gms of paneer should do it
  5. 1 large ripe Tomato chopped
  6. 1 large Onion chopped
  7. 1 tbsp of Ginger-Garlic paste fresh
  8. Oil enough to deep-fry the marbles and then for the pulao
  9. 1 Capsicum chopped into smallish cubes optional
  10. 1 tbsp Chana sattu/Maida
  11. 2-3 pinches Amchoor (dried mango) powder
  12. Chopped Coriander leaves about 1 fistful
  13. Salt sugar to taste
  14. Jeera or cumin powder 1tsp
  15. Turmeric or haldi powder 1/2 tsp
  16. Chilli powder kashmiri (for the colour) and deghi (for the heat) about 1/2 to 1 tsp to taste


  1. Make rice well in advance and spread it over a plate and place it under fan to cool down completely to avoid sticking off rice.
  2. To make Paneer, bring the milk to rolling boil and add vinegar 1 tbsp. at a time by stirring. When the milk starts to cuddle, stop adding vinegar. Strain and collect water.
  3. You can use this water for making rotis. Rinse chenna with drinking water and leave it to strain to remove excess water. Crumble this up.
  4. Blend paneer crumbles in the mixie or food processor until smooth. Add 1 tbsp. of water, if the mixture is turning dry. Take this into a bowl.
  5. To cut the blandness of paneer, add salt along with sattu, pinch of deghi mirch, amchur and ¾ of coriander leaves. Keand until it turns smooth to form a ball. If it is not forming a ball then add in 1 tbsp. or more sattu.
  6. Roll out marble sized balls and place them on a plate. Heat oil till it smokes. On medium flame, carefully and gently drop 2-3 balls of paneer at a time in the oil.
  7. Be careful, these balls may splutter and fall apart, but hang on. Very gently and slowly push and turn them around in the oil.
  8. These balls will turn brown and even crusty very quickly, but fry for 1 more minute before taking them out. Drain onto a kitchen tissue and repeat to complete the remaining balls.
  9. If there is no leftover oil, then add 2-3 tbsp. oil and fry in onions till transparent. If you are using capsicum pieces, add them now.
  10. In a small bowl combine tomatoes, ginger-garlic paste, turmeric powder, cumin powder and chili powders along with 1 tbsp. water. Add this to the above contents and stir to combine.
  11. Season with salt and add in sugar. Cover and cool till tomatoes turn soft.
  12. Stir vigorously until everything gets combined and add half a cup of warm water to attain light gravy consistency.
  13. Season with salt and sugar. Gently add in paneer balls and reserve some for garnish. Stir to combine well.
  14. On medium flame, add rice, one ladle at a time. Stir gently to coat the rice with gravy. Once you complete adding rice.
  15. Stir to combine and turn off the flame. Remove from heat and take it into a serving bowl and garnish with reserved paneer balls and coriander. Serve.

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Lakshmi Shankar
Lakshmi Shankar   Aug-01-2019


Ankita Gore
Ankita Gore   Nov-08-2017

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