A vegetarian version of the royal Moti Pulao of the Awadhi or Lucknowi cuisine. Your guests would surely relish this scrumptious and comforting dish. Made using fragrant basmati rice, saffron, cashews and cottage cheese balls, these Moti Pulao leave an unforgettable and royal impact. To make them look more attractive, you can also use silver varq. This dish will surely take you to the food streets of Lucknow!!!!……
Calories: 450 per person
Preparation time: 15 minutes
Cooking time: 25 minutes
1 cup soaked Rice
1 big Onion sliced
1 tsp Ginger Green Chilly paste
1/4 cup fried Cashews
3/4 cup diced Cauliflower (optional)
2-3 tbsp. chopped Coriander
1 cup + 2 tbsp. Milk
1 cup Water
few strands of Saffron
1 tbsp. ghee
1 tsp. Jeera/ Cumin
1 piece Cinnamon
2-3 Green Cardamoms
1 Black Cardamom
5 Laung/ Cloves
6 Black Peppercorns
1/2 tsp. Garam Masala
Salt to taste
1 cup/ 100 gram Paneer/ Cottage Cheese
2-3 tbsp. Cornflour
1.5 tbsp. Cashews
1/2 tsp. Cardamom Powder
Salt to taste
Oil for deep-frying
Silver foil/ varq (optional)
- Heat the oil in a deep wok.
- In a mixer/ food processor, add the cashews for the moti and grind them into a powder.
- Add in the remaining ingredients for moti and blend to make it smooth.
- Take the mixture out in a plate, add more cornflour if needed and shape them into small balls.
- When the oil is heated, fry the balls on medium flame till golden brown and keep aside on an absorbant paper.
- Heat ghee in a pressure cooker and add the whole spices.
- After the cumin splutters, add ginger green chilly paste and saute.
- Add the onions and saute till brown.
- Add the cauliflower and saute.
- Add the soaked rice, water, 1 cup milk, salt, garam masala, fried cashews and mix.
- Pressure cook on high heat for 1 whistle.
- Add saffron to warm 2 tbsp. milk and dissolve.
- Let the steam of the pressure cooker release, open the lid and mix in the saffron milk, moti (paneer balls) and coriander. Serve hot with raita, pickle, chutney and papad.
- You can add few vegetables of your choice or skip it.
- Don’t over brown the moti.