Whenever we talk about Indian cuisine, specialities from all corners of our nation come to our mind. One of the delicacies that somehow got lost in today’s world of pasta and burger is the royal dish – Moti Pulao or Motia Pulao. Hailing from the Land of Nawabs, this royal dish is known not only for its taste but also for its presentation. Saffron, cardamom, cloves and cashew nut powder add to the distinct fragrance.
Here is how you can prepare this scrumptious dish at home:
For Paneer Balls (Motia) –
Paneer (Cottage cheese) 100g
Cashew nut (powder), 2 tbsp.
Corn flour, ½ tbsp.
Silver warq (silver foil), 10 sheets
Oil, for deep fry
For Pulao –
Soak the rice in 3 cups of water for almost half an hour
Heat ghee in a cooking pot (kadhai) and add the bay leaf, cloves and cinnamon stick along with green cardamom
Once it starts to crackle, add the drained rice
Stir well, and add two cups of water along with salt
Cook covered till the rice is almost done
In the meantime, crush the saffron strands in warm milk and add this to the rice
Let it stay covered for a couple of minutes
Mash the paneer well
Add cashew nut powder along with salt and corn flour to the paneer
Knead it into a soft dough and roll into small pearl-sized balls from this mixture
Heat sufficient oil in a frying pan and deep-fry these balls till golden brown
Carefully cover the balls with the silver warq
Toss half of the paneer balls with the cooked rice
Use the other half to garnish while serving
Enjoy the fireworks that this lost recipe from the Land of Nawabs will build inside your mouth!