Motiya Chilman Pulao Recipe - Vegetable Rice Topped With Paneer Balls
Perfect blend of spices, this Chilman Pulao Recipe is perfect to make when you have house parties. Serve them and we are sure your friends gonna love it.
Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls Recipe) is rice preparation made in a pressure cooker and topped up with soft and crispy paneer balls. The dish is originally from Awadhi Cuisine.
The rice has a perfect blend of spices and it is filled with flavours that are properly balanced by the paneer balls. The "Motiyas" in the recipe name describes the paneer balls that are added on top of the rice.
Serve the Awadhi Style Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls Recipe) with Boondi Raita Recipe and Dubki Wale Aloo Recipe (Potatoes In A Spicy North Indian Gravy).
If you are looking for more Pulao recipes here are some of our favourites:
5 M
35 M
40 M
4 Servings
Ingredients
- 1 cup Basmati rice
- 1/2 cup Green peas (Matar)
- 1 cup Cauliflower (gobi) , cut into small florets and blanched2
- 2 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 2 tablespoon Garam masala powder
- 2 tablespoons Red Chilli powder
- 1/2 cup Hung Curd (Greek Yogurt)
- 2 sprig Coriander (Dhania) Leaves , chopped For the Motiya
- 250 grams Paneer (Homemade Cottage Cheese) , crumbled
- 1 Potato (Aloo) , boiled and smashed1 t
- 1 teaspoon Garam masala powder
- Salt , to taste
- Oil , for cooking
How to make Motiya Chilman Pulao Recipe - Vegetable Rice Topped With Paneer Balls
We begin making the Awadhi Style Motiya Chilman Pulao Recipe, by making the motiyas first, so for that take a mixing bowl and crumble the paneer and add the bread crumbs, mashed potato, garam masala and salt to taste, mix them well to form a dough.
Once done divide them into small balls and heat a paniyaram pan and shallow fry these small paneer balls. Heat a paniyaram pan with a teaspoon of oil in each shallow holes, shallow fry the motiyas till it is golden brown and slightly crispy from outside.Once done keep it aside.
To make the rice, heat a pressure cooker with oil, fry the cardamom pods and cloves and then add the boiled vegetables, saute for few minutes. Reduce the heat and slowly add in the curd along with the spice powders.
Add the rice with 4 cups of water, season it as required with salt and pressure cook it for 3 whistles. Once done let it rest and release the pressure naturally by itself.
After the rice is cooked, open the pressure cooker and toss it properly in order to coat it evenly and then add all the motiyas on top of the rice and serve.
Serve the Awadhi Style Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls Recipe) with Boondi Raita Recipe and Dubki Wale Aloo Recipe (Potatoes In A Spicy North Indian Gravy).
