Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls)
Motiya Chilman Pulao is a delectable and aromatic rice dish from the Awadhi cuisine, where fragrant basmati rice is cooked with vegetables and topped with crispy and soft paneer balls, known as “motiya.” This dish is a perfect combination of textures, flavors, and spices, making it a delightful choice for lunch or dinner. The process involves preparing the “motiya” (paneer balls) first and then assembling them with the flavorful, spice-laden rice in a pressure cooker.
Cuisine:
Awadhi
Course:
Lunch
Diet:
Vegetarian
Ingredients
For the Rice:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Green peas (Matar) | 1/2 cup |
| Cauliflower (Gobi) | 1 cup (cut into small florets and blanched) |
| Cardamom (Elaichi) Pods | 2 |
| Cloves (Laung) | 3 |
| Garam masala powder | 2 tablespoons |
| Red chili powder | 2 tablespoons |
| Hung curd (Greek yogurt) | 1/2 cup |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Oil | 2 tablespoons (for cooking) |
| Salt | to taste |
For the Motiya (Paneer Balls):
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams, crumbled |
| Potato (Aloo) | 1, boiled and smashed |
| Garam masala powder | 1 teaspoon |
| Salt | to taste |
| Oil | for frying (as needed) |
Preparation Time:
5 minutes
Cooking Time:
35 minutes
Instructions
-
Prepare the Motiya (Paneer Balls):
- Start by making the “motiya” first. In a mixing bowl, crumble the paneer and combine it with bread crumbs, the mashed boiled potato, garam masala powder, and salt to taste.
- Mix the ingredients well to form a dough-like consistency.
- Divide the dough into small portions and roll them into balls.
- Heat a paniyaram pan and add about a teaspoon of oil into each hole. Shallow fry the paneer balls (motiya) until they turn golden brown and crispy on the outside.
- Once done, remove them from the pan and set them aside.
-
Prepare the Rice:
- Heat oil in a pressure cooker over medium heat. Add the cardamom pods and cloves, frying them briefly until they release their aroma.
- Add the blanched cauliflower florets and green peas to the cooker, sautΓ©ing them for a few minutes.
- Reduce the heat and add the hung curd along with the garam masala powder and red chili powder. Stir well to coat the vegetables with the spices and curd.
- Add the washed basmati rice to the cooker along with 4 cups of water. Season the mixture with salt as needed.
- Close the lid of the pressure cooker and cook for 3 whistles on medium heat.
- Once the rice is cooked, let the pressure release naturally before opening the cooker.
-
Assemble the Dish:
- Once the rice is cooked, gently fluff it with a fork to ensure the grains remain separate and well-coated with the spices.
- Carefully arrange the prepared motiyas on top of the rice, ensuring they are evenly distributed.
-
Serve:
- Serve the Motiya Chilman Pulao hot, garnished with chopped coriander leaves.
- Pair it with a side of Boondi Raita or Dubki Wale Aloo for a complete meal.
Tips:
- You can substitute paneer with tofu if you are looking for a vegan version of this recipe.
- Adjust the spice levels according to your preference by adding more or less red chili powder or garam masala.
- For an added crunch, try adding some roasted nuts like cashews or almonds on top before serving.
Enjoy this traditional Awadhi delicacy with its rich flavors and textures that are sure to make your lunch or dinner a special affair!
