Ingredients: cup Basmati rice, cup Green peas (Matar), cup Cauliflower (gobi) - cut into small florets and blanched2, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), tablespoon Garam masala powder, tablespoons Red Chilli powder, cup Hung Curd (Greek Yogurt), sprig Coriander (Dhania) Leaves - chopped, grams Paneer (Homemade Cottage Cheese) - crumbled, Potato (Aloo) - boiled and smashed1 t, teaspoon Garam masala powder, - to taste, Oil - for cooking, Vegetarian diet
Instructions: We begin making the Awadhi Style Motiya Chilman Pulao Recipe, by making the motiyas first, so for that take a mixing bowl and crumble the paneer and add the bread crumbs, mashed potato, garam masala and salt to taste, mix them well to form a dough.Once done divide them into small balls and heat a paniyaram pan and shallow fry these small paneer balls. Heat a paniyaram pan with a teaspoon of oil in each shallow holes, shallow fry the motiyas till it is golden brown and slightly crispy from outside.Once done keep it aside.To make the rice, heat a pressure cooker with oil, fry the cardamom pods and cloves and then add the boiled vegetables, saute for few minutes. Reduce the heat and slowly add in the curd along with the spice powders.Add the rice with 4 cups of water, season it as required with salt and pressure cook it for 3 whistles. Once done let it rest and release the pressure naturally by itself.After the rice is cooked, open the pressure cooker and toss it properly in order to coat it evenly and then add all the motiyas on top of the rice and serve.Serve the Awadhi Style Motiya Chilman Pulao Recipe (Vegetable Rice Topped With Paneer Balls Recipe) with Boondi Raita Recipe and Dubki Wale Aloo Recipe (Potatoes In A Spicy North Indian Gravy).