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We hope you got insight from reading it, now let’s go back to moti pulao recipe. You can have moti pulao using 35 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Moti Pulao:
- Get **** Gola Kabab Ingredients *****
- Prepare 750 gm Beef Keema (Minced Meat)
- Get 2 tbsp Yogurt
- Provide 2 tbsp Ginger garlic paste
- Prepare Green chilies 4-5 chopped
- You need Turmeric powder half tsp
- Prepare Salt as your taste
- Take 2 tbsp Red chili powder
- Prepare 1 tbsp Garam Masala
- Provide Coriander Powder 1 & half tbsp
- Provide Onion 1 chopped
- Provide Coriander leave 4 tbsp. chopped
- Prepare Mint leave 4 tbsp. chopped
- Take **** Pulao Ingredients *****
- Provide Oil half cup
- You need 1 slice Onion
- Use 1 Cinnamon (Darchini)
- Get Bay leaf (Tezpatta) 2
- Use 1 Black cardamom
- Use 2 Star anise (Badyan ka phool)
- Take 1 tsp Soonf
- Prepare 1 tsp White zeera
- You need 1 tsp Shahi zeera
- Prepare 1 Jawatri
- Prepare Jaifel half tsp
- Use 5 Green cardamom
- You need 6 Long
- Provide Yogurt half cup
- Prepare 2 tbsp Ginger garlic paste
- Use Salt as your taste
- Get Chicken Knorr Cube 1
- Take Fresh Green chilies 12-15 whole
- Prepare 1 kg Basmati Rice
- Take 4 glasses Water
- Prepare 3-4 tbsp Onion fry
Instructions to make Moti Pulao:
- Gola Kabab Methods
- Take a bowl add all the ingredients together Mix it well.
- Then make small balls & make fry in pan.Then keep a side
- Pulao Method
- Take a pot add oil, Onion & cook until onion become saute
- Then add in whole spices (Cinnamon, Bay leaf, Black cardamom, Star anise, Soonf, White zeera, Shahi zeera, Jawatri, Jaifel, Green cardamom, Long) cook until aroma. - Then add Ginger garlic paste,
- Chicken Knorr Cube, Yogurt, Salt as your taste, Fresh Green chilies and cook 3-4 mins at least.
- Then add Basmati rice & water then mix it with spoon then cover it to cook at high flame.
- When Rice water get dry and rice become cooked then add Gola kabab on top, Fry onion and cover it and cook on low flame for 5 or 10 mins.
- Moti Pulao is ready to serve.
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