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Moti Biryani

Rice 376
..Moti Biryani
  • Serves: 6 People
  • Prep Time: 20 Minutes
  • Cooking: 40 Minutes
  • Calories: 502
  • Difficulty: easy

Moti biryani also called moti pulao is an aromatic and one of those dishes that got royal touch. Biryani is one of the favorite food in my family, so I always try new recipes of biryani. I heard about this Shahi Chicken Moti Biryani recently and could not resist trying it. This chicken moti biryani worked really well for me. If you want to try a new biryani recipe, you must try this one.

This moti (pearl) biryani is ideal for a wholesome lunch or dinner meal. Moti Biryani was considered a part of the Shahi Cuisine for the longest time, because of its appearance and taste. Moti refers to pearls in Urdu/Hindi, and of course the pearls are edible and also the highlight of the entire meal. Minced chicken balls shape like moti are cooked in spicy gravy for this biryani. If you are a biryani lover like me di give this recipe a try and I am sure you will love it.



  1. ______________ For Boiling Rice ______________

  2. In a bowl add rice, wash and soak in enough water for 30minutes. If you are using sella rice soak for at least 2 hours before boiling.

  3. In a big pot add enough water and let it come to the boil.

  4. Add salt, cumin seeds, black cardamom and chopped green chilies, mix well.

  5. Strain the soaked rice and add in this boiling water, mix well. Boil till 90% done (for almost 5-6 minutes).

  6. Strain and set the rice aside.

  7. _________________ For chicken meatballs (moti) ____________

  8. In a chopper add boneless chicken, fried onion, green chilies, salt, coriander powder, cumin powder, black pepper powder, ginger garlic paste, fresh coriander and chop everything well.

  9. Grease your hands with oil, take small quantity of this minced chicken (10 grams) and make small meatballs of equal size.

  10. In a frying pan add cooking oil and heat over medium flame. 

  11. Fry the meat balls till they are golden from all sides and keep aside.

  12. ______________ For Biryani Masala and Layering Biryani _____________

  13. In another pot add ghee and heat it over medium flame.

  14. Add sliced onion and fry on medium flame until light golden.

  15. Add chopped tomatoes, ginger garlic paste and chopped green chilies, mix well. Cook for 2-3 minutes or till the tomatoes fully cooked. You may add 2-3 tablespoon water if required for cooking tomatoes.

  16. Add whisked yogurt along with biryani masala, mix well. Cook on medium flame for about 2-3 minutes or till the oil separates. 

  17. Now add fried meat balls, mix well, cook for 1-2 minutes. 

  18. Add lemon juice, chopped mint and fresh coriander leaves, green chilies and a layer of boiled rice over this.

  19. Pour kewra or biryani essence, sprinkle orange food color and then add ghee (clarified butter) over this color.

  20. Cover the lid with a kitchen towel, turn the flame to low and steam cook the rice for 12-15 minutes. 

  21. Tasty and royal Shahi chicken moti biryani is ready to enjoy.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

Moti biryani moti pulao shahi chicken Moti Biryani chicken moti biryani recipe