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!

Course Main Course

Cuisine pakistani, indian

Diet Halal

Prep Time 30

Cook Time 30

Servings

Calories 540kcal

Author Sarah Mir

Ingredients

Mini Koftas

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)

Rice

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
¾ tsp cumin seeds
1 cup pre fried onions notes below
1 tsp ginger paste
1 tsp garlic paste
1 + 1 ¾ 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
⅛ tsp mace powder (can add a small piece with powdered spices instead)
⅛ 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

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
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.
Heat oil in your pot and add the whole spices (pepper, cloves, cinnamon, cardamom, cumin) and let them sizzle for a minute
Add in the pre fried onions, garlic, ginger, chili powder, coriander powder, garam masala and 1 tsp of salt, give it a quick stir.
Pour in about ⅓ 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.
Maintain the heat level and add your mini meatballs to the pot and cover cooked for 5-6 minutes.
Uncover the pot, gently move the meatballs around.
Add in the peas and green chilies, the rice, nutmeg, mace, remaining salt and water.
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)
Cover and let it steam through for 6-8 minutes and then fluff and serve.

Notes

If you are using fresh onions then simply chop 2 tbsp for the koftay and add them and for the pulao masala chop 2.5 onions and fry on medium heat after adding the whole spices until caramelly.
For prefried onions remember to only buy those which have onions and oil listed as the ingredients

Nutrition