Saturday, 9 September 2017

Murg Moti Pulao


The name Moti which is in Hindi means Pearl, is basically tiny meat or paneer balls cooked with rice and is covered in silver varq - edible silver leaves. 
This recipe is very easy to make and flavorful. I have not fried the meat ball, instead boiled them and then cooked it with rice.I personally don't like silver varq, since it is not good for health. Hence I have just applied little varq for show. 



For Murg Moti
Ingredients
250 grams of ground Chicken mince
1 Onion paste
1 tsp Ginger - Garlic - Chilli paste
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt to taste


Method
To make the moti balls, in a mixing bowl add the ground chicken,onion, ginger - garlic - chilli paste, cumin powder, coriander powder, chilli power, turmeric powder and salt. Mix all the ingredients very well till the fat releases from the meat. Make small size balls, keep it in the fridge for 30 minutes. Boil 3 cups of water, add the chicken balls and let it cook for 10 minutes. Remove the balls and keep it aside. Retain the chicken stock for cooking.

For Pulao
Ingredients
250 grams Basmati Rice washed and soaked in water
Chicken meat balls
1 medium size Onion sliced
1 medium size Tomato sliced
1 tsp Ginger - Garlic - Chilli paste
2 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 cup Curd
2 Bay leaves
2 Cloves
2 Cardamom
1 small piece Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
2 1/2 cup Chicken stock
Salt to taste
1/4 cup Ghee
Silver Varq 


Method
Take a pot, add ghee. Let it melt. Add the cloves, cardamom, cinnamon and bay leaves. Let it crackle. Add the ginger - garlic and chilli paste, sauté it for a minute. Add the onion and sauté it till the onion is changes its colour. Add the curd and stir it for some time. Add turmeric powder, cumin powder, coriander powder, garam masala and salt. Stir occasionally and cook for 5 minutes. Add 1/4 cup Water and cook till the oil releases. Add the tomato coriander leaves and mint leaves. Stir and continue to cook for 2 minutes. Drain the water from the rice. Add the rice, stir for a minute and then add chicken stock. Cover and cook till the rice is almost 80 percent done. Add the  moti balls and keep 6 to 8 moti balls aside for garnishing. Stir, cover and cook further till done. Garnish with the remaining moti balls and mint leaves. Apply little silver varq on the balls. Serve it hot.