Moti Pulao is simple ghee rice decked with deep fried paneer balls and is offered as prasad during festivals. The simple rice dish makes an excellent feast for a party as well.
I was introduced to this site many years ago and I don’t actually remember for which dish. However, I had bookmarked quite a few, especially their thali spreads. When I was again checking out for rice dishes as I remembered their Thali had Rice dish included, I went back to check and noted some more. This Moti Pulao is a simple Ghee Rice decked with deep fried paneer balls, which takes this dish to a different level.
This Pulao was part of a four dish marathon I had on a Sunday and I was having a ball planning on dishes that were getting cooked in the different pans. I love doing it and feel so accomplished once I click all of them. Hubby dear sure laughs at my enthusiasm, especially since I warn him ahead of that he has got to taste four different rice dishes for lunch.
As I had said before, I didn’t start early even though I knew Biryanis and Pulaos are not easy to be paired up for a single day. However, we get to learn new things. When there is a need, we surely learn to find ways. I made one creamy gravy to be paired with all the dishes and whatever was cooked went so well with the gravy and the meal was so enjoyable.
Moti Pulao is my choice for M in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Min C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
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Step By Step Pictures for making Moti Pulao
Moti Pulao | How to make Fried Paneer Balls Pulao
For the Moti/Fried Paneer Balls
1 cup Paneer
2 tbsp Cashew Nuts powder
1 tsp Peppercorns
Ghee for frying
1/2 tsp Cumin Powder
1 tbsp Corn Flour
For the Rice
1 cup Basmati rice
2 cups Water
1 inch Cinnamon
2 nos Cardamom
1 Bay Leaf
Few Strands Saffron
Salt to taste
1 Marathi Mogga
2 tsp Ghee
1 tsp Cumin Seeds
2 tbsp Milk
5 to 6 Cashews Nuts
5 to 6 Almond
Making the Moti/ Fried Paneer Balls
Grate/mash the Paneer.
Add cashew nut powder, corn flour, cumin powder, pepper powder, and salt. Mix properly and make into small balls.
Deep fry in medium hot ghee till light golden brown.
Making the Rice
Wash and Soak the rice for 15 to 20 mins.
Heat ghee in a nonstick pan. Roast the nuts and keep it aside.
Next, add all the whole spices and saute for a few minutes.
Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt.
Soak the saffron in warm in milk. When the rice is almost done, sprinkle the saffron on top and cook till it’s done.
When the rice is done, arrange the fried paneer balls and roasted nuts on top and offer as prasad.