Moti Pulao has its roots in History. It was one of those Royal dishes which the Bawarchis (Cooks) of the Shahi Bawarchi Khana (Royal Kitchen) used to prepare every day for the Nawab (King). This Royal Dish of Awadhi Cuisine was famous for the edible pearls (Moti) which were made of eggs, minced meat, gold, and silver foils by the skillful Bawarchis in the past. With time the avatar of the original dish has changed a lot and the popular versions we get to see these days are much easier to make in any kitchen.
Nowadays the Motis in this saffron flavoured, ghee laden pulao made with meat, chicken, soya granules, paneer, etc. In this recipe, I made the Motis with Paneer and it’s a perfect dish to serve on your Diwali party. Pair this aromatic Pulao with any main course Curries of your choice and make your guests happy! 🙂
Moti Pulao
Moti Pulao has its roots in History. Moti means Pearls, edible Silver Vark coated cottage cheese balls served over a bed of saffron flavoured, ghee laden pulao.
Ingredients
For the Rice
- 350g- Basmati Rice
- 4-5 tbsp- Ghee/Clarified butter
- 3- Green cardamom (roughly crushed)
- 2- Black cardamom (roughly crushed)
- 1″ (3 pieces)- Cinnamon
- 4- Cloves
- ½ tsp- Cumin seeds
- ¼ tsp- Garam masala powder
- 2- Bay leaves
- Salt to taste
- A few strands- Saffron/Kesar
- ¼ cup- Milk
For the Moti/Paneer balls
- 200g- Paneer/Cottage cheese
- 1/3 cup- Cashew nut powder
- 2 tbsp- Cornflour
- Salt to taste
- 2 sheets- Silver vark (edible silver leaf for adornment)
- ¾ cup- Vegetable oil
Instructions
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Mix the saffron strands in warm milk, keep aside.
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Add everything mentioned For the Moti/Paneer balls in a bowl, and mix well. Start making small balls out of the mixture, keep aside.
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Heat oil in a deep frying pan/kadai and fry the paneer balls over low to medium heat until they turn pale golden in colour. Remove and transfer them to a paper napkin lined bowl, keep aside.
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Cook the rice with plenty of water. Strain and keep aside.
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Heat ghee in a nonstick pan, temper with green cardamom, black cardamom, cinnamon, cumin seeds, cloves and bay leaves.
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Add boiled rice, garam masala powder, and salt, mix well.
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Next to add the saffron milk. Give it a good mix with rice, cook over low heat for 10 minutes, and stir in between.
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Now add the paneer balls, mix gently. Reserve some of the paneer balls for garnishing.
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Coat the reserved Paneer balls with silver vark and spread them on top of the pulao.
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Serve hot Moti Pulao with raita and other accompaniments of your choice.
