Motiya Chilman Pulao Recipe
Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Description:
Motiya Chilman Pulao is a flavorful rice dish from Awadhi cuisine, made with paneer balls (Motiya) that are crispy on the outside and soft on the inside, adding a rich taste to the pulao. Prepared in a pressure cooker, this dish combines fragrant spices, vegetables, and rice for a satisfying meal.
Ingredients:
- Rice – 1 cup
- Green peas – 1/2 cup (boiled)
- Cabbage – 1 cup (chopped and boiled)
- Cardamom – 2
- Garam masala powder – 2 tbsp (for pulao)
- Cloves – 3
- Red chili powder – 2 tbsp
- Coriander leaves – 2 sprigs (chopped)
- Salt – to taste
- Hung paneer – 1/2 cup
- Paneer – 250 grams (crumbled)
- Potato – 1 (boiled and mashed)
- Garam masala powder – 1 tsp (for Motiya)
- Salt – to taste (for Motiya)
- Oil – as needed
Preparation Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Instructions:
-
Prepare the Motiya (Paneer Balls):
- In a mixing bowl, combine hung paneer, crumbled paneer, mashed potato, garam masala powder, and salt.
- Mix well and shape the mixture into small balls.
- Heat oil in a paniyaram pan (or any shallow frying pan) and place the paneer balls in the cavities.
- Cook until the Motiya becomes crispy on all sides. Set them aside.
-
Cook the Pulao:
- Heat some oil in a pressure cooker.
- Add cardamom, cloves, and the boiled vegetables (green peas and cabbage) to the cooker. Cook for 2-3 minutes.
- Reduce the flame and add curd, red chili powder, garam masala powder, and salt. Stir well.
- Add rice and 4 cups of water. Mix everything together.
- Close the pressure cooker and cook for 3 whistles. Let the pressure release naturally.
-
Combine and Serve:
- Once the pressure has released, open the cooker and gently fluff the rice.
- Add the crispy Motiya balls to the pulao and mix.
- Serve hot with Boondi Raita and Potato Dipping for a delightful lunch.
Enjoy this aromatic and hearty Motiya Chilman Pulao, a perfect combination of crispy, flavorful Motiya and a fragrant rice dish!
