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Aug 10, 2018







Chef Pallavi's Moti Pulao or Pearl Pulao is her vegetarian twist to this lost recipe from the royal kitchens of Lucknow. Paneer and cheese roundels are deep fried into pearls and added to a flavourful pulao. This treat for your taste buds is just one of our many recipes to show how India is #UnitedBySwad.


    Grated paneer: 2 cups
    Grated cheese: 1/2 cup
    Chopped almonds: 2 tbsp
    Cardamom powder: 1 teaspoon
    Cornstarch for binding
    Salt for seasoning
    Big cardamom: 2
    Green cardamom: 4
    Cinnamon sticks: 1
    Clove: 3-4
    Black peppercorns: 5-6
    Haldi powder: 1 tsp
    Red chili powder: 1 tbsp
    Degi mirch: 1 tsp
    Coriander powder: 1tbsp
    Salt a pinch
    Garam Masala powder: 1tbsp
    Curd: 1 cup
    Chopped mint: 1/2 cup
    Chopped coriander: 1/4 cup
    Soaked Basmati rice: 1 cup


– Mix paneer, cheese, almonds, cardamom powder in a bowl and knead into a smooth dough. Divide into small equal portions and roll into balls.
– Heat sufficient oil in a kadai and deep-fry paneer balls, on medium heat, till light golden brown. Drain out on absorbent paper.
– Heat ghee in a non-stick pan, add black and green cardamoms, cloves, black pepper and cinnamon sticks and saute till fragrant.
– Add powdered spices and curd. Mix it well with a splash of water.
– Add in cooked basmati rice and combine it properly with the masala mixture
– Garnish the pulao with mint, coriander leaves, and paneer moti balls.
– You veg moti pulao is ready to serve! Enjoy

About Pallavi Nigam SahayFollow On


Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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