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Moti Pulao Recipe

Moti Pulao Ingredients:

Moti Pulao Recipe

  • Basmati Rice(soaked) 1 1/2 cups
  • Cashew nuts 20-25
  • Cottage Cheese(paneer) 1 cup
  • Salt to taste
  • Ghee for frying 3 tbsp
  • Cumin Seeds 1 tsp
  • Black Cardamoms 2
  • Cloves 2
  • Black Peppercorns 4
  • Turmeric Powder 1 tsp

How to make Moti Pulao:

  • Boil the soaked rice in 4 cups of water till just done.Drain.
  • Add salt to the grated paneer and shape into small marble sized balls.
  • Heat the ghee in a kadhai and deep fry the cashew nuts.Drain.
  • In the same ghee, deep fry the paneer balls till golden.Drain.
  • Heat 3 tbsp of ghee in a kadai, and saute the spices for 1 minute.
  • Stir in the rice & salt.
  • Cover and cook till the rice is heated through.
  • Gently mix in the fried paneer balls & cashew nuts.Serve hot.

Kale Moti Biryani Recipe

Kale Moti Biryani Ingredients:

Kale Moti Biryani Recipe

  • 1 1/2 cups basmati rice, washed and drained
  • 1 teaspoon salt
  • 4 green cardamoms
  • 4 cloves
  • 4 cinnamon, pieces (small pcs.)
  • 4 bay leaves

For kale moti:

  • 1 1/2 cups black Urad Dal, washed and soaked overnight in water
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1/2 cup slightly salted butter (I used the butter) or 1/2 cup ghee (I used the butter)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 cup low-fat plain yogurt, whisked
  • 2 medium tomatoes, peeled and chopped
  • 1 green chilies, chopped

How to make Kale Moti Biryani:

  • Soak the black urad dal overnight in plenty of water.
  • The following morning, drain, and replenish with fresh water.
  • Add baking soda and salt.
  • Boil until cooked.
  • Drain.
  • Keep aside.
  • Wash the rice and soak for 15 minutes in water.
  • Drain.
  • Boil rice in 3.
  • 5 cups water with salt and garam masala powder.
  • Lower flame, partially cover and cook till almost done.
  • Keep aside.
  • Now start preparing the urad dal mixture.
  • For this, heat butter/ghee in a skillet.
  • Add ginger-garlic paste and stir-fry till the raw smell is gone.
  • Add red chilli and turmeric powders and 3 tbsps.
  • water.
  • Mix well.
  • Cook for 2 minutes.
  • Add the chopped green chilli and chopped tomatoes.
  • Cook on low flame till the gravy becomes thick and the fat leaves the masala.
  • Stir in the urad dal, allowing the gravy to coat the same.
  • Sprinkle chopped corriander leaves, slit green chillies, garam masala powder, quartered tomatoes and fried onions.
  • Lightly toss.
  • Add rice, evenly, over the garnished urad dal mixture.
  • Place a moist cloth on top.
  • Cover with a tight fitting lid and seal the lid with atta dough.
  • Put the sealed skillet on’dum’ on low flame on your gas stove for 15-20 minutes, so as to let all the flavours blend beautifully with the rice, and the rice be cooked thoroughly well.
  • Break the seal once the time is up, remove the cloth and transfer the rice to a serving dish.
  • Serve hot with raita or a dollop of yogurt on top and/or a curry of your choice.