MOTI PULAO /MOTIYA PULAO

Whenever we talk about Indian cuisine, specialities from all corners of our nation come to our mind. One of the declicaies that somehow got lost in today’s world of pasta and burger is the royal dish- Moti Pulao Motia Pulao. Hailing from the land of Nawabs, this royal dish is known not only for its taste but also for its presentation. Saffron, cardamom and cloves add a distinct fragrance.

 Pulao, Pulav or Pilaf is a comfort food and a perfect dish for any occasion !! Whether be a weekend or a busy week night, these one pot meals come in really handy.

INGREDIENTS:

2 Cups Basmati rice, washed and soaked for 30 minutes

2 Onions, chopped

2 Tomatoes, chopped

2 Cinnamon (1” pieces)

2 Black Cardamom

6 Cloves

10-12 Black Peppercorns

6 Green Cardamom

½ cup Curd

 ½ Cup chopped Veggies of your choice [ green peas, carrot, beans, etc]

1 teaspoon Coriander Powder

Salt to taste

Chopped Coriander for garnishing

3 tablespoon  Clarified Butter [Ghee]

5-6 Saffron Strands soaked in warm milk [optional]

For Moti [paneer balls]:

1 Cup Cottage Cheese [paneer]

1 tablespoon All Purpose Flour [maida]

1 teaspoon Garam Masala

Salt as per taste

Oil for Deep frying

Silver Warq [edible silver foil for decoration]

METHOD:

STEP 1 – Start with the pulav. Wash the rice till you get clear water and soak them for at least 30 minutes.

STEP 2 -  Heat clarified butter[ghee] in a kadai and lightly sauté the whole spices (dalchini, badi ilaichi, hari elaichi, laung and sabut kali miri)

STEP 3 – When they give off an aroma, add the onions and sauté till the onions turns golden brown.

STEP 4 – Add the dhaniya powder, garam masala and turmeric powder, sauté for a minute.

STEP 5 – Add the chopped tomatoes and the veggies and cook till the tomatoes turn mushy and the ghee starts to separate from the mixture.

STEP 6 – Add yogurt, 1 tablespoon at a time. Cook till all the liquid evaporates and the yogurt mixes well with masala and becomes a homogeneous paste.

STEP 7 – Now add salt as per your taste and then the rice and 2 cups of water. The water should rise an inch above the rice. Cover and cook till water is absorbed and the rice is ready. This takes about 15 minutes.

STEP 8 – Crush a few grains of rice to check if they are cooked through. They should not have hard centres.

STEP 9 – Using a rice spoon, gently air the rice to ensure the grains do not stick together to form lumps. Keep this pulao covered.

For making the Moti or Pearls:

STEP 1 – While the rice is cooking, prepare the motis or pearls. Grate the paneer and mix the rest of ingredients in it.

STEP 2 – Use the heel of your palm to crush

and mix the paneer, maida, garam masala and salt so that you get a soft, even dough.

Shape this into small balls, slightly bigger than peas.

STEP 3 – Heat oil for deep frying and when the oil start to give off smoke, fry the paneer balls in it for a few seconds.

STEP 4 –  Fry the paneer balls till they turn golden brown.

STEP 5 – Place the paneer balls on kitchen paper to drain excess oil.

STEP 6 – Coat the paneer moti with the silver vork and  sprinkle the fried paneer balls over the pulao and mix them in, partly with a fork, so that the rice grains don’t break.

STEP 7 – Serve hot with a curry of your choice.

How to proceed:

STEP 1 – Now take the ready Moti n mix them with the pulao and give a nice stir.

STEP 2 – Use  some of motis for garnishing and add chopped coriander and serve hot.

Serve this Moti Pulao hot with any kind of curry of your choice or you can serve this with some raita.

NOTE: You may use cashew nut powder instead of all purpose flour for making the paneer balls.