Moti Pulao {Pearl Pilaf} - Veg & Non-Veg Versions

The first time I had Moti Pulao, was at Amber, a then very well-known restaurant in cental Calcutta. The biryani served here used to be the talk of the town. That was in the '80s and '90s. During those years, Amber was one of the first eateries in the city to serve authentic Mughlai cuisine. Bengal has changed a lot since then, and will further change with the government of 34 years being ousted. For good or bad, I don't know. Anyway, besides this change, I am not really aware of the change in Amber's quality of food now. Going by hearsay, I have come to believe that it is no longer the same. So, Amber remains well etched in my childhood memories of family dinners.

Sundays, I mostly try to make something elaborate and more than ordinary. Unless I woke up with a lazy mood, that is. So, this time, Moti Pulao it shall be, I decided. Well, the process to make it is a little extended, I admit. That's beacuse you need to hold your patience while making those little motis. However, by any means, every minute of effort will be worth it once you are done and get the irresistable aroma of this rice recipe. The distinctive smell of spices and ghee when blended together is definite to make you feel good about taking the effort.

The pulao gets its name from the tiny meat or paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti, as you would call in Hindi.

Of late, I find readers and friends asking for a vegetarain version of many non-vegetarian recipes I have posted. So, to make life easier for everyone, I am writing the vegetarian version of this Moti Pulao as well. Also, I shall try to give a vegetarain version of a dish, whenever possible.

For printable version of this recipe, click here.

Moti Pulao {Pearl Pilaf} Veg and Non-Veg Versions

---

Vegetarian Version

---

- Cottage cheese (paneer) 100 gm

---

- Cashewnut powder 5 tbsp.

---

- Cornflour 3 tbsp.

---

- Chandni varq (edible silver leaves) 2 sheets

---

- Oil to fry the motis

---

- Salt as per taste

---

Non-Vegetarian Version

---

- Mutton/chicken mince 250 gm

---

- Red chilli powder 1 tsp.

---

- Ginger and garlic paste 1 tsp.

---

- Roasted cumin powder 1/2 tsp.

---

- Biryani masala 1 tsp.

---

- Finely chopped coriander leaves 2 tbsp.

---

- Cornflour 2 tsp.

---

- Ghee 1 tsp.

---

- Biryani essence 2 drops (optional)

---

- Chandni varq (edible silver leaves) 2 sheets

---

- Oil to fry the motis

---

- Salt as per taste

---

For Pulao

---

- Basmati rice 2 cups (soaked in water for half and hour, drained)

---

- Whole spices (small cardamoms 6 nos, large cardamoms 2 nos, cloves 6 nos,

---

cinnamon stick 2 one inch sticks)

---

- Cumin seeds 1 tsp.

---

- Tomatoes 2 nos, small sized, finely chopped

---

- Onion 2 nos, medium sized, sliced

---

- Yogurt 1/2 cup, beaten

---

- Ghee 4 tbsp.

---

- Salt as per taste

---

Making the paneer balls:

Mix all the ingredients and knead into a smooth dough. Shape into tiny balls, a little larger in size than peas.

Heat oil in kadai and deep fry the balls on meduim heat till they turn golden brown in colour. Remove onto an absorbent kitchen napkin. Let it cool. Cover the balls in silver varq. The mostis are ready.

Making the meat balls:

Mix all the ingredients for the motis. Shape into tiny balls, a little larger in size than peas.

Heat oil in kadai and deep fry the balls on meduim heat till tender, approximately for about 10 minutes.

Remove onto an absorbent kitchen napkin. Let it cool. Cover the balls in silver varq. The mostis are ready.

Making the Pulao (Same both both the versions):

Heat ghee in a pan and fry the chopped onions till they are transparent. Add the whole spices, cumin seeds and salt. Stir for a minute. Then add the chopped tomatoes. Cook on high heat for about 5 minutes.

Add the beaten yogurt, mix well and cook for another 3-4 minutes. Add the rice along with 3 1/2 cups of water. Cover and cook till done.

Transfer cooked rice to a platter and garish with fried meat balls/paneer balls. Serve hot.

Tweet

ENTER YOUR EMAIL ADDRESS BELOW AND SUBSCRIBE TO FREE RECIPES

MY SAFFRON KITCHEN