MOTI PULAO

Preparation Method :

• Place the mutton bones with pepper corns, cloves, bay leaves, cinnamon and salt in a pressure cooker.
• Add 1.5 litres of water and pressure cook it on high flame for 3 whistles and then cook for further 15 minutes on low flame.
• Remove from heat and allow it to stand for about 5 minutes. When the pressure subsides, strain and keep the mutton stock aside.
• Heat 5 glasses of mutton stock, when boils add in the rice with 1 teaspoon oil. Cook at least for 6 minutes or untill the rice is two thirds done.
• Put the rice in a colander and drain the excess stock. Now transfer the rice to a wide pan. Reserve.
• Mix the mince with egg white, cornflour, chopped green chillies, coriander and garam masala.
• Adjust seasoning with salt and make small marble sized balls.
• Heat the oil in a frying pan and deep fry the balls in batches, fry till they turn golden brown.
• Remove from heat and place them on kitchen towels.
• Spread out the silver leaves on a piece of paper and roll over half of the fried mince balls.
• Heat the oil and fry the onions till golden brown. Add the cloves, ginger and garlic paste and fry for a few seconds.
• Sprinkle a little water and add red chilli powder and the ground musk and watermelon seeds.
• Fry for just about a minute and add yogurt and mix, stirring continuously till the contents come to a boil.
• Add salt and the fried meatballs uncoated with silver leaves. Add measured water and cook covered for about 5 minutes. When done there should be about 1 cup gravy left.
• Take a heavy bottomed pan and smear it with oil. Arrange half of the par-boiled rice in the pan followed by the mince balls with gravy over the rice.
• Cover the meatballs with the balance rice. Sprinkle saffron mixed with milk, kewra water, ghee and cream.
• Cover and cook for about 2 minutes on high flame and simmer to low flame for about 10 - 12 minutes till the rice is done.
• Garnish with silver coated meatballs and silver leaves.