Moti Biryani

Moti Biryani

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Time flys away, and here we are standing at our 100th post!!!!!   We have enjoyed writing each and every post…. have been learning along the way in the process. Its been 3 months since we started blogging and churning up some lovely food , that we enjoyed cooking!   Yes, it took time to sink in!!!! It just hit us that we have been having a cooking marathon….but since it is our passion we just didn’t realize it. The blogging world is incredible and addictive… and we have just started off.     Since it is our 100th post, we wanted it to be special.   What better than, a treat “Fit for the Royals”.   So here is a recipe straight from the land of Nizams and Nawabs… a royal biryani from Hyderabad —- the land of biryanis…..Moti Biryani!!   Also from today we will be starting a “Unity in Diversity” cooking marathon where we will be posting recipes from different states of India. This is our tribute to our incredible India on the occassion of Independence Day. Its our way to give you a Taste Of India , in delicious vegeterian food!! Back to our Biryani….   This  Biryani gets its name from the tiny paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti. But since I could not find the varq, I had to make do with pearls without the shine….

Ingredients

Directions

  1. Roast lightly all the ingredients for the Biryani Masala and grind to a fine powder.
  2. For the rice: Wash and drain the rice. Boil the water and add the whole garam masala and salt to it.Add the rice and cook till the rice is nearly cooked. Drain the water and spread the rice on a plate and add a little ghee to it. This is to prevent t
  3. For the Moti: Mash the Paneer nicely. There should be no lumps. Add the cashew powder, salt and the cornflour and make small balls. Fry these balls in oil till slightly golden. Drain and remove on absorbent paper.
  4. For the Curry: Chop the pudina and coriander leaves finely. In a bowl, mix the curd, the pudina and coriander leaves, chilli powder, haldi powder, salt, the ground biryani masala and the salt. This is the marinade. Add the cut vegetable to the marina
  5. Heat about 2 tbs oil in a heavy bottomed vessel. Add the ginger garlic paste, chopped onions and saute till golden brown. Now add the marinated veggies. Mix well. Cover and cook till the veggies are cooked. Now uncover and cook till the excess water
  6. For serving: Take rice in a ring mold and plate it. Serve the curry in the middle. Place the motis on the top. You can also add yellow and orange red color to the rice. Just add a pinch of color to a tsp of milk and drizzle on the rice. Serve piping

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