Moti Pulao has historical roots. It was a dish that the Bawarchis (Cooks) of the Shahi Bawarchi Khana (Royal Kitchen) used to make for the Nawab (King) every day. The edible pearls (Moti), which were created of eggs, minced beef, gold, and silver foils in the past by the talented Bawarchis, made this Royal Dish of Awadhi Cuisine famous. The original dish’s appearance has significantly evolved throughout time, and the common variations we now see are much simpler to prepare in any kitchen.
These days, the Motis are included in this pulao made with pork, poultry, soy granules, paneer, etc. that is seasoned with saffron and ghee. I created Motis with Paneer in this recipe, and it’s the ideal meal to present at your Diwali party. Make your guests pleased by serving this flavorful Pulao with any main dish curry of their choice!
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
How to make
Warm milk should be combined with saffron threads; set aside.
In a bowl, combine the ingredients listed for the moti/paneer balls and stir well. Begin forming the mixture into tiny balls and setting them aside.
Paneer balls are cooked in oil in a deep frying pan or kadai over low to medium heat until they are pale yellow in colour. Remove and place them in a basin lined with paper towels; set aside.
Rice should be cooked using lots of water. Keep aside after straining.
Ghee is heated in a nonstick pan while bay leaves, cinnamon, cloves, black cardamom, green cardamom, and cumin seeds are added to the mixture.
Salt, boiling rice, and garam masala powder should all be added.
Add the saffron milk next. Mix it well with the rice, then cook it for 10 minutes on low heat, stirring occasionally.
Gently combine after adding the paneer balls. Keep a few of the paneer balls aside for garnish.
Spread the silver vark-coated paneer balls that you set aside on top of the pulao.
Warm Moti Pulao should be served with raita and other optional side dishes.