Motiya Chilman Pulao Recipe – Vegetable Rice Topped With Paneer Balls

Indian
Motiya Chilman Pulao Recipe - Vegetable Rice Topped With Paneer Balls

  • Let's start preparing the Awadhi style Motiya Chilman Pulao recipe by first preparing the motiyas, then take a bowl and crumble the paneer, add the breadcrumbs, mashed potatoes, garam masala and salt to taste, mix well to form a dough.

  • Once done, divide them into small balls and heat a paniyaram pan and fry these small paneer balls little by little. Heat a paniyaram pan with a teaspoon of oil in each shallow hole, fry the motiyas little by little until they are golden brown and slightly crispy on the outside. Once cooked, keep them aside.

  • To prepare rice, heat a pressure cooker with oil, fry cardamom pods and cloves and then add boiled vegetables, sauté for few minutes. Reduce the heat and slowly add curd along with powdered spices.

  • Add rice with 4 cups of water, season to taste with salt and pressure cook for 3 whistles. Once cooked, let it rest and release the pressure naturally by itself.

  • Once the rice is cooked, open the pressure cooker and turn it well to coat it evenly, then add all the motiyas on the rice and serve.

  • Serve Awadhi style Motiya Chilman Pulao recipe (vegetable rice topped with paneer balls) with Boondi Raita Recipe and Dubki Wale Aloo Recipe (Potatoes in a spicy North Indian gravy).

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