Motia Pulao

A great new Motia Pulao recipe for you today. The small size meat balls covered with chandi ka warq gives it the name Motiya Pulao. Hope you like the recipe and try it on Eid. #HappyCookingToYou

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Prepare Beef Stock (Yakhni):

  • Haddi guddi (Soup bones) ½ kg
  • Pyaz (Onion) 1 medium
  • Lehsan (Garlic) 1 small bulb
  • Adrak (Ginger) 1 inch piece
  • Tez paat (Bay leaf) 1
  • Sabut kali mirch (Black peppercorns) 10-12
  • Badi elaichi (Black cardamom) 3
  • Zeera (Cumin seeds) ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) 9-10 Cups

Prepare Meat balls:

  • Beef qeema (Beef mince) ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Namak (Salt) ½ tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Garam masala powder 1 tsp
  • Hari mirch (Green chili) crushed 1 tbs
  • Hara dhania (Fresh coriander) ½ Cup
  • Cooking oil 2-3 tbs

Prepare Pulao:

  • Cooking oil ½ Cup
  • Pyaz (Onion) chopped 1 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Darchini (Cinnamon stick) 1-2
  • Badi elaichi (Black cardamom) 2-3
  • Zeera (Cumin seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Saunf (Fennel seeds) crushed 1 tsp
  • Laung (Cloves) 5-6
  • Dhania (Coriander seeds) crushed ½ tsp
  • Dahi (Yogurt) whisked 1 Cup
  • Chawal (Rice) sella 3 Cups (soaked)
  • Pani (Water) 1 Cup (if required)
  • Namak (Salt) 1 tsp or to taste
  • Hari mirch (Green chilies) 2-3
  • Pyaz (Onion) fried handful
  • Chandi ka warq (Silver leaves)


Prepare Beef Stock (Yakhni):

In pot,add soup bones,onion,garlic,ginger,bay leaf,black peppercorns,black cardamom,cumin seeds,salt, water and mix,bring it to boil and cook on low flame until its reduce to half quantity 5 cups (approx. 1 hour) then strain & set aside for later use or can be stored for up to 2 months in freezer.

Prepare Meat balls:

In chopper,add beef mince,ginger garlic paste,red chili powder,salt,turmeric powder,cumin seeds, garam masala powder,green chili,fresh coriander and chop until well combined.

Wet hands with water,take a mixture and make small balls of equal sizes (makes 60).

Can be freeze for up to 2 months in air tight container.

In frying pan,add cooking oil and fry meat balls until golden brown.

Prepare Pulao:

In pot,add cooking oil,onion and fry until translucent.

Add ginger garlic paste and mix well.

Add cinnamon sticks,black cardamom,cumin seeds,black peppercorns,fennel seeds,cloves,coriander seeds and mix well.

Add yogurt,mix well and cook for 4-5 minutes.

Add rice,reserved beef stock,water,salt and mix.

Add green chilies and bring it to boil,cover and cook on low flame for 10-15 minutes.

Add fried onion,fried meat balls,cover and simmer for 5 minutes.

On fried meat balls,apply silver leaves.

On serving plate,add cooked rice,fried onion,fried meat balls & serve.

Recipe By: Sameen Moiz

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