- Serves: 6 People
- Prep Time: 20 Minutes
- Cooking: 30 Minutes
- Calories: 313
- Difficulty: easy
Pulao, pula or pilaf is a comforting dish for every occasion. Whether be a weekend or a busy week night this one pot meal comes really handy. Moti pulao may also be called 'Kofta Pulao' with meatballs being called as 'moti' (pearls) in the rice. Moti pulao is one of royal dishes and its roots in history of Nawabs in subcontinent.
This royal dish of Awadhi cuisine was famous for the edible pearls (moti) which were made of minced meat, spices and silver foils by the skill full bawarchi (cooks) of shahi bawarchi khana (royal kitchen). The version of moti pulao or kofta pulao is a transformed version of original recipe and an easy one. It's an absolutely scrumptious recipe and very, very easy to make. This aromatic kofta pulao (rice with chicken meat balls) pair very well with any main course curry of your cuisine. Prepare this Pakistani recipe of chicken moti pulao for your guests and enjoy their appreciation.
- _____________For Chicken stock or Yakhni__________________
- Add water, chicne bones and all spices into a pan and let it cook until the water reduced to 4 glass.
- Strain the stock or yakhni and keep aside.
- _________________For Moti or Kofta___________________
- Add mince in a chopper along with all other ingredients of kofta.
- Chop into a fine paste and take out in a bowl.
- Grease the hands with oil and shape the meat into small size balls.
- _________________For Pulao_________________________
- Put a wok on medium flame and add oil and chopped onion in it.
- Fry the onion till golden brown.
- Then add cumin seeds, cloves, black pepper corns, ginger garlic paste, salt, red chili powder, coriander powder and mix every thing well.
- Now add prepared kofta in this gravy and mix with gentle hands so that meat balls should not get cracked.
- Cook the meat balls for minute and then add yogurt in it.
- Give a good mix and cover the pan for 5 minutes so that meat balls could be cooked.
- After the time take the lid off and fry the meat balls on high flame for 2-3 minutes so that the raw smell of chicken should be gone.
- Now add chicken stock in it and let it boil on high flame.
- After the boil add soaked and drain rice in it.
- Cover the pan and cook again on high flame till the water dries in 5-6 minutes.
- Give a gentle mix to the rice, cover the pan again and now let the rice cook in steam for about 15 minutes on very low flame.
- After the time rice are cooked take out in serving dish.
- ___________________Note: You may even add store bough chicken stock in the pulao if you want.
- The salt is not added in the stock but you can add it as per your choice.
- Instead of yogurt if you want you can add tomato in the pulao.
- Fresh coriander or mint is not part of this recipe but you may garnish your pulao if you want.
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