MOTI PULAO
Ingredients:
For the Motis:
very finely minced mutton – 1/2 kg
finely chopped coriander leaves – 1/2 cup
green chillies, finely chopped – 4
garam masala powder – 1 tsp
egg – 1
salt – to taste
groundnut oil for frying.
For the pulao:
basmati rice – 750 gm
groundnut oil as needed
medium onions evenly sliced – 3
ginger paste – 1 tbsp
green chillies chopped – 4
turmeric – 1 tsp
coriander powder – 2 tsp
chilli powder – 2 tsp
sugar – 1 tsp
salt – to taste
Method:
?Motis: Grind the raw keema in the mixie and mix with all the ingredients except oil. Make small marble sized balls and deep fry in oil. Wrap in silver warq when cold and reserve.
?Pulao: Soak the rice for half an hour. Drain and leave to dry for 10 minutes.
?Heat enough oil in a karahi. Add the onions and fry, stirring well, till a uniform golden brown. Take out and spread on a paper so that the extra oil can drain.
?Heat 5 tbsp oil in a degchi. Use the oil left from frying the onions. Add half the fried onion and all the masalas and fry for 2 minutes. Add 1/4 cup of water; cover and cook for 2 minutes. Uncover and cook on a slow fire till the oil surfaces.
?Add the rice and fry well. Add 2 litres of hot water. Cover when it starts to boil and reduce heat. Uncover when the water reaches the level of the rice and you find holes appearing on the surface. Add the motis, stir once very lightly. Spread the rest of the browned onions on top and put on dum.
?This means keeping a tawa underneath the degchi. Cooking over a slow fire for 20 minutes or till the rice is done. Each grain of the rice should be separate.
