Motia Pulao – Food Fusion - Pakistani's No 1 Quick Recipe Platform
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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Ingredients
- 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
- 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
- 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
- Cooking oil ½ Cup
- Pyaz (Onion) chopped 1 medium
- Darchini (Cinnamon stick) 1-2
- Badi elaichi (Black cardamom) 2-3
- 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)
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