Wednesday 1 October 2014

Motiya Chilman Pulao

Motiya Chilman Pulao from the Nawabi Kitchen. It has an amazing blend of aromatic spices and some other flavourful ingredients. This pulao was featured in Uppercrust by Chef Haleem. I got so fascinated by the recipe, I went right to my kitchen, luckily all ingredients were available and with little variations I tried making "Nawabi Pulao" the result being just as you see what follows.


  • 100 gms paneer
  • 1 tsp garam masala
  • 1 boiled potato
  • 2tbsp bread crumbs
  • Salt to taste
  • 2 tbsp ghee
  • 1 tbsp curd
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2-3 green cardamom
  • 4-5 cloves
  • 2 bay leaves
  • Few drops rose water
  • 250 gms basmati rice
  • Saffron soaked in water

Method :

For moti :
Crumble paneer, add mashed potatoes, bread crumb, salt and garam masala powder
Mix all well and make small balls resembling small pearls and deep fry them.

For rice:

  • Cook ghee in a kadhai, add cardamom, cloves and bay leaves let it splutter.
  • Add curd, chilli powder, turmeric, rose water, saffron and salt.
  • Saute for a minute and put rice in it.
  • Add approx 500ml water and cook till it is almost done.
  • Combine Moti with Rice and keep it covered for 5-10 mins.
  • Enjoy with your fav raita.

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