A dish that is both homely and pretty, this one pot moti pulao is ready in an hour and features mini koftay or meatballs, richly flavored rice, and a bright pop of peas! Great for weeknights and entertaining alike!
What is Moti Pulao
The word "moti" means pearl in Urdu/Hindi. This pulao is named moti pulao because it's petite koftas mimic pearls, albeit rather large ones in this case! You are absolutely welcome to make them smaller.
There are two iterations of this dish - a pulao which is one pot like this one and a Moti Biryani or Lucknowi style pulao which features a layered korma masala and is also delicious.
Traditionally this dish has often been elevated with dried fruit and 'chandi ka warq' i.e. silver leaf/paper. The first I am not a fan of, the second is now a bit rich for my blood, but feel free to use it if you want!
Pualo fan? This all time favorite is a must make too!
Making and Storing Koftay
These Koftay are super easy to make, but here are some things to keep in mind
- If you have a very wet keema and can't shape your kababs then add breadcrumbs to the mix 1 tbsp at a time
- Grease your palms to shape the koftay for super quick shaping
- Always fry a test kofta to make sure you're happy with the seasoning and flavoring
- You can freeze these in a tray and then transfer to a freezer safe bag for up to 6 months. Just make sure to squeeze the extra air out of the bag to avoid freezer burn. To defrost simply leave these on the counter for 30 minutes - an hour.
MEAT TIP: If you want the koftay to keep their shape use lean meat because it shrinks less! ONIONS TIP: Look for the prefried onions which have only onions and oil listed as the ingredients!
Tips for Perfect Basmati Rice
1.) Rinse baby rinse: Basmati rice has excess starch that can make the grains sticky, so give it a good rinse under cold water until the water runs clear. This helps in achieving that perfect, fluffy texture.
2.) Soak for 20-30 minutes – Soaking basmati rice before cooking allows the grains to expand fully, resulting in longer, fluffier grains. It also helps in reducing cooking time.
3.) Water Ratio – I always use 1 ½ cups of water for every 1 cup of rice. This ensures the rice cooks through without being mushy
4.) Don’t Stir Too Much – Stirring rice too often while it cooks can break the grains and make them sticky.
5.) Steaming Stuff - that last bit where it steams through uninterrupted is key for perfect texture! Don't skip it!
What goes with Moti Pulao?
I thought you'd never ask! Moti pulao with some chutney raita is *chefs kiss*. If you are trying to bulk up the menu because you're having guests then you can add Pasanday and Aloo Gobi.
Have any more questions or have you made the recipe? Comment below! Ratings and reviews are always appreciated and you can tag me in your recreations on Instagram @flourandspiceblog
Moti Pulao
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
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