A very happy bhai dooj to all my readers and to make the festivities even more grander here I am with the scrumptious one pot veg moti pulao recipe. Moti pulao is an awadhi delicacy that is extremely mild flavored with distinctive aroma of the spices. Although there are many versions of veg moti pulao but this one is a distinct one since the moti or the kofta is made from the masoor and moong dal . It may be a little tricky recipe but believe me the final outcome is worth all the hard work.

Ingredients

For the pulao

Basmati rice : 750 grams

Kewra essence : ½ tsp

Saffron : 12 string soaked in 4 tsp lukewarm milk

Rose water : 1 tsp

Onion : 2 thinly sliced and 1 roughly chopped

Sheh jeera : 2 tsp

Bay leaf : 4 to 5

Cinnamon stick : 2

Salt : as per taste

Ghee : 2 tsp

For the lentil ball

Masoor dal : 200 gms ( Wash & soak for 3-4 hours)

Moong dal : 100 gms ( Wash & soak for 3-4 hours)

Onion : 2

Black cardamom : 2

Green cardamom : 2

Bay leaf : 2 to 3

Ghee : 4 tsp

Silver vark : as required

Salt : as per taste

For grinding

Garlic pod : 10

Green chillies : 6 to 8

Ginger : 2 inch

Green cardamom : 2

Black cardamom : 1

Cinnamon stick : 2

Coriander seed : 1 tsp

Step 1

Deep fry sliced onion and take it out in an absorbent paper.

Step 2

Wash rice and soak in water for at least half an hour. Drain the excess water and spread the rice over a napkin.

Step 3

Wash the dal thoroughly and strain out the excess water. Grind it into a paste and do not add water while grinding.

Step 4

In a mixing jar put the green chilli, Ginger, garlic, corriander seed,1 black cardamom and 1 cinnamon stick along with 2 tsp water and make a smooth paste and mix them with the dal batter.

Step 5

Apply oil in your palm and make small pearl shaped balls.

Step 6

In a thick bottom vessel add 2 cup water along with onion slices,  2 bay leaf, cinnamon stick, 1 green cardamom , 1 black cardamom, salt and ghee. Let the water come to a boil and once hot gradually place the koftas one by one into it. At this stage do not try to stir and let it poach and cook until the water dries up completely.

Step 7

Once the kofta is firm add a tsp of ghee and stir it until they get a nice colour. Take them out and let them come to the room temperature. Next coat them with the silver vark. Keep them aside.

 

Step 8

Add 2 tsp ghee in a cooking vessel and put the bay leaf, shah jeera , cinnamon stick and cardomom. Once they splutter add the sliced onions and fry them till the onion becomes translucent.

Step 9

 

Add the rice and saute them all together for a couple of minutes . Next add water accordingly and cover and cook on a low flame. When ¾ done open the lid and add the safron milk, kewra and Rosewater . Place the koftas on the top and sprinkle the fried onions.

Step 10

Cover the lid and place the pan on the top of the tawa and let it cook for another 7 to 10 minutes so that the rice infuses all the aroma and flavours.

Step 11

Serve the moti pulao with raita.

Tip

Do not stir the koftas when they are soft as they would disintegrate.

Try not to overcook the rice.

Beat the dal batter with hand until they are light and fluffy.