Moti Pulao (Veg/Non-Veg)

“Moti Pulao” what attracts me to this recipe is it’s name. We Ladies love jewels and so as the name goes  woman are bound to get attracted to it… ;)

The speciality of this pulao other than its name is that it can be made as a vegetarian as well as a non-vegetarian dish. Again there are many pulaos that can be made that way like our very own veg and non-veg biryani, but the moti pulao can also be altered by using fish instead of the mutton mince. It can be best eaten with raita along with tomato soup.

 Ingredients

For the Non-Veg Motis

½ Kg Mutton Minced Meat

2-3 Green Chilies (Chopped)

10 Stalks Coriander Leaves

1 Beaten Egg

Ghee for Frying

Salt to Taste

Silver warq

For the Veg Motis

50 Gms Paneer (Cottage Cheese)

2 Tbsp Cashewnut Powder

1½ Tbsp Cornstarch/Cornflour

Oil to deep fry

Silver warq 2 sheets

For the Rice

1 Cup Rice

5-6 Tbsp Ghee

2 Cups Water

2 Onions (Choppped)

1’ Piece Ginger

½ Tsp Sugar

10 Stalks Coriander Leaves

2 Bay Leaves

3 Green Chilies (Chopped)

½ Tsp Turmeric Poweder

1 Tsp Coriander Powder

½ Tsp Chili Powder

Salt to Taste

A Few Strands Saffron

For Garnishing

2 Onions (Chopped)

Oil as Required for frying

Method

For the Non-Veg Moti: Grind the minced meat very finely and mix the ingredients except the ghee. Shape into round marble sized balls. Shallow fry in ghee till brown. Cover these balls with silver warq.

For the Veg Moti: Grate/mash paneer. Add cashewnut powder, cornstarch and salt. Knead into a smooth dough and roll into small balls. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq.

For the Pulao: Wash and drain the rice. Heat ghee in a pan and lightly fry the rice for a minute, stirring continuously. Add ½ tsp salt and 2 cups water. Cook on slow fire till almost done. Cool.

Heat oil in a thick bottomed pan and fry the chopped onion till brown. Add ginger and sugar. Add all the other ingredients upto salt in the pulao side and fry for 2 minutes. Add the rice and mix gently. Crush the saffron in little milk and mix this to the rice. Add little water, cover and cook on slow flame till the rice is completely cooked.

For the Garnishing: Heat oil and add the onions. Fry till brown and crisp. Drain. Use for garnishing on top before serving.

Serve hot in a platter with the rice topped with the motis and garnished with the crispy onion fry.

Hint: You can add vegetables like carrots, peas to the pulao as per your taste. You can use fish meat instead of the mutton minced meat too.