Tuesday, 10 December 2013

Murgh Moti Pulav

Basmati rice: 2 cups (washed and soaked)

For the meatballs(Motis):
Mince meat:1/2 kg
Ginger-garlic paste: 1 tbsp
Salt to taste
Onions: 2 medium (sliced)
Red chili powder 1/2 tbsp
Green chilies 4-6(chopped)
Fresh coriander
Egg 1
Cornflour as required

For the Pulav:
Ghee: 3 tbsp
Onions:2 medium (finely sliced)
Salt to taste
Sugar: 1 tsp
Whole garam masala 1 tbsp
Biryani Masala:2 tsp

Mix together all the ingredients of the meatballs.
Mix well and make small meatballs.
Refrigerate for ten minutes then roll each of them in cornflour and fry them on medium  heat till evenly browned.
In a large Kadai, heat ghee and add whole garam masala and sliced onions with one teaspoon of sugar.
Fry the onions till they turn golden & crispy.
Add basmati rice with biryani masala & fry for 5 mins.
Add 4 cups of water,check the salt, cover it & cook for 10 mins or till the rice is half-done.
Check the water & add Motis to pulav.
Cook for another 10 mins or till it is done.
Serve it hot.


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