Motiya Chilman Pulao Recipe – Vegetable Rice Topped with Paneer Balls
This delightful Motiya Chilman Pulao, a signature dish from the Awadhi cuisine, blends fragrant basmati rice with a mix of vegetables and is topped with crispy paneer balls, known as “motiyas.” The result is a heartwarming, flavorful dish that’s perfect for a family lunch or a special gathering. The combination of crunchy, golden-brown motiyas on top of the savory rice makes this a standout meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Green peas (Matar) | 1/2 cup |
| Cauliflower (Gobi) | 1 cup (cut into small florets, blanched) |
| Cardamom pods (Elaichi) | 2 pods |
| Cloves (Laung) | 3 whole cloves |
| Garam masala powder | 2 tablespoons |
| Red chili powder | 2 tablespoons |
| Hung curd (Greek Yogurt) | 1/2 cup |
| Coriander leaves (Dhania) | 2 sprigs (chopped) |
| Paneer (Homemade Cottage Cheese) | 250 grams (crumbled) |
| Potato (Aloo) | 1 (boiled and mashed) |
| Salt | To taste |
| Sunflower oil | For cooking |
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Preparing the Motiya (Paneer Balls)
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Make the motiyas: Start by crumbling the paneer into small pieces and placing it in a mixing bowl. Add the breadcrumbs, boiled and mashed potato, garam masala, and salt to taste. Mix everything well to form a soft dough.
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Shape the motiyas: Divide the dough into small balls, approximately the size of a marble.
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Shallow fry the motiyas: Heat a paniyaram pan and add a teaspoon of oil into each shallow hole. Place the motiya balls in the holes and shallow fry them until they turn golden brown and slightly crispy on the outside. Keep flipping the balls gently to ensure they are evenly cooked. Once done, remove them from the pan and set them aside.
Step 2: Cooking the Rice
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Cook the rice: In a pressure cooker, heat a little oil and fry the cardamom pods and cloves until they become aromatic. Add the blanched cauliflower florets and green peas, and sautΓ© for a few minutes.
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Add the curd and spices: Reduce the heat and carefully add the hung curd (Greek yogurt), garam masala powder, and red chili powder. Stir well to combine.
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Cook the rice: Add the basmati rice to the cooker, followed by 4 cups of water. Season the rice with salt according to your preference. Close the lid and cook on medium heat for 3 whistles. Once done, allow the pressure to release naturally.
Step 3: Final Assembly
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Fluff the rice: After the pressure has released, open the cooker and fluff the rice gently to coat it evenly with the spices and vegetables.
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Add the motiyas: Carefully place the fried motiyas (paneer balls) on top of the rice. This adds a beautiful texture and flavor to the dish.
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Garnish and serve: Garnish with freshly chopped coriander leaves.
Serving Suggestions
The Motiya Chilman Pulao can be enjoyed with a side of refreshing Boondi Raita and Dubki Wale Aloo (spicy North Indian potatoes), making for a complete, flavorful meal.
The soft, flavorful rice combined with the crispy, golden motiyas brings a perfect balance of textures and tastes, making this dish a family favorite thatβs sure to impress at any occasion. Enjoy this delicious Awadhi-inspired meal with loved ones!
Tip: For added flavor, you can adjust the spice levels according to your preference by using more or less red chili powder and garam masala.
