Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
13 MINS delivery
Moti Pulao
Serves 2
70 mins
630 Kcal
Moti Pulao is flavourful and aromatic, a heady combination of the rich flavours of fragrant basmati rice, delicate saffron flavours, and a mix of whole spices. This moti pulao recipe is simply a choice in Indian cuisine for its colour, subtlety, sweet taste, and distinct fragrance as it is cooked, wafting through the air. The dish's name comes from the word "moti," which means pearls, as the rice looks like pearls after being cooked well with all grains fluffy and separated, giving it a beautiful texture. The moti pulao is caramelised with whole spices like cinnamon, cardamom, and cloves in the ghee and infused with an aromatic base into the rice. Add the rice with water, saffron strands, and a hint of sugar for some sweetness with savoury spices. Once pulao starts to simmer, the rice absorbs all these rich flavours of the herbs and turns soft and fluffy, where every grain stands out. Fried onions and fresh coriander were made as a garnish, and their explosions of colour and flavour were added to the dish. This moti pulao recipe can be set up with curry, kebabs, or raita for a complete meal. Whether it is a festive gathering, family dinner, or special occasion, moti pulao is sure to impress when it comes to taste and presentation. It is such a perfectly balanced fusion of spices and textures in the moti pulao that anyone who loves aromatic and flavourful rice preparation should try it out.
Ingredients required for Moti Pulao
- 300 gms basmati rice
- 2 tbsp corn flour
- 0.05 cup oil
- 200 gms cottage cheese
- 3 saffron
- 2 bay leaves
- Salt
- 1 tsp garam masala
- 3 tbsp ghee
- 2 green cardamom
- 1 cinnamon
- 5 raisins
- 5 almonds
- 4 cloves
- 0.25 cup milk
Cooking steps for Moti Pulao
- 1Moti Pulao is a vibe.
- 2Step one, nail the rice. Wash 300 grams of basmati rice like it owes you money, then boil it until it's 90% cooked—just enough to keep the grains firm and bougie. Drain it, let it cool, and set it aside. The rice is the backbone here, so don't mess it up.
- 3Next, time to make the motis—the real showstoppers. Mix 200 grams grated cottage cheese with ¼ cup cashew powder, 2 tablespoons cornflour, and ¼ teaspoon salt. Work it into a smooth dough, then roll it into bite-sized balls. Fry them in hot oil until they're golden and gorgeous. Feeling extra? Roll them in edible silver foil for that rich auntie at a wedding vibe.
- 4Now, let's talk about the aromatic base—it's where the magic happens. Heat 3 tablespoons of ghee in a pan, throw in 2 bay leaves, 1 teaspoon shahi jeera, and the MVPs of whole spices: 2 green cardamoms, 1 black cardamom, 1 cinnamon stick, 4 cloves, and 1 star anise. Saut until your kitchen smells like a dream, then toss in 5 almonds and 5 raisins. Stir until they're golden because, let's be honest, we're going for both taste and aesthetics here.
- 5Add the cooled rice into this spice mix, sprinkle in salt and gently stir.
- 6Dissolve a pinch of saffron in ¼ cup warm milk, pour it over the rice, and hit it with 1 teaspoon garam masala for that extra flavor punch. Layer your motis on top (save a few for garnish), cover the pan, and let it vibe on low heat for 10 minutes to soak up all that goodness.
- 7When it's ready, garnish with the extra motis and some shiny dry fruits because presentation is everything.
- 8Serve this recipe of moti pulao with a rich curry, and enjoy!