Moti Pulao
A dish that is both homely and pretty, this one pot moti pulao features mini koftay or meatballs, richly flavored riced and a bright pop of peas! Great for weeknights and entertaining alike!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ lb ground chicken (lean)
- ¾ tsp salt
- 1 tsp coriander powder
- ¾ tsp garam masala
- 2 green chilies
- 2 tbsp cilantro / coriander
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp prefried onions ((see notes))
- 2.5 cups basmati rice (washed and soaked for 30 minutes)
- 4 tbsp oil
- 6-8 whole black peppers
- 3-4 cloves
- 1-2 cm cinnamon stick
- 3/4 tsp cumin seeds
- 1 cup pre fried onions (notes below)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 + 1 3/4 tsp salt (first for onion masala, second for when you add rice)
- 1.5 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/8 tsp mace powder ((can add a small piece with powdered spices instead))
- 1/8 tsp nutmeg powder ((can add a small piece with powdered spices instead))
- ½-¾ cup peas
- 3.5 cups hot water for cooking the rice
Instructions
- 1
Combine everything in the kofta section to make a smooth mix. If your mix is too wet add a tbsp of breadcrumbs, otherwise shape a little piece and test fry so you can adjust seasoning to preference
- 2
Shape the mini koftay with lightly greased hands for easy shaping. I make 2 cm sized koftay and this made roughly 40 koftas. Set aside.
- 3
Heat oil in your pot and add the whole spices (pepper, cloves, cinnamon, cardamom, cumin) and let them sizzle for a minute
- 4
Add in the pre fried onions, garlic, ginger, chili powder, coriander powder, garam masala and 1 tsp of salt, give it a quick stir.
- 5
Pour in about 1/3 cup of hot water. This both softens the onions and helps the spices not burn and meld well. Cover the pot and let it simmer on medium low for 2-3 minutes.
- 6
Maintain the heat level and add your mini meatballs to the pot and cover cooked for 5-6 minutes.
- 7
Uncover the pot, gently move the meatballs around.
- 8
Add in the peas and green chilies, the rice, nutmeg, mace, remaining salt and water.
- 9
Bring it all to a boil on medium high heat and cook until the water level drops below the rice. (this takes roughly 8-10 minutes)
- 10
Cover and let it steam through for 6-8 minutes and then fluff and serve.