Moti Polau…Are you tired of your regular plain polau ??? this fascinating polau with moti kabab can really make a great difference !!!!!!!!! 😀
For Moti kabab:
1. Grounded beef 350 gram ( raw)
2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the kababs
5. salt to taste
6. chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.
Combine all the ingredients together and make small ball out of them.Deep fry them on medium low heat and keep aside.
Aromatic rice like kalojeera/Basmati 2cups or 500 gram
Ginger paste 2 teaspoon
Chopped onion 1 large
Whole Garam Masala ( 4 /5 green cardamoms, 1 stick of Cinnamon, bayleaf, 2 small black cardamoms)
salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
1. Heat oil/ ghee . Add whole garam masala..Add Chopped onion and fry until light golden brown..Add the ginger paste and fry a little while.
2. Now add the rice, soaked and drained well.Fry a little while. Add salt.
3. Add hot water. If you take 2 Cups of rice add 3 cups of water.
3. Cover the lid and cook on medium low heat. Don’t Stir.
4. After 10/ 15 minutes the water of the polau will be almost dried out. Then add handful of green chilies. Cover the lid. and keep it on very low flame, i’e to keep it on “Dom” as we say in Bangla. For dom , I use double boiler mrthod , which works like magic . See the notes for this method !!
5. Sprinkle some keora water before serving.While serving decorate the polau with the moti kababs. Your Moti Polau is ready…
1. For polau or something this sort, the ratio of rice and water should be 1 cup rice : 1 and Half cup water.So If you take 2 Cups of rice the water should be 3 cups.
2. Always cook the polau on medium low heat.
3. Don’t stir after adding water, that would make your polau gooey and sticky.
4. After the water is almost dried out you can just loose the ends of the polau with a light hand not breaking the rice.
5. For keeping it on dom, you can alwayz use double boiler or bain marie system.It works great for me. Put your Polau vessel over another same size vessel, filled with water. Place it on the stove..Your polau will get the steam and you will be surprised at the beautiful, moisture free texture of polau.
6. Many use garlic in the polau..ewwwwwwwwwwww…Don’t do this..Ginger is sufficient to enhance the aroma and flavor of the aromatic rice.
7. Traditional Polau recipe calls for ghee or clarified butter . But these dayz we are becoming more health conscious..So if you don’t want to compromise the taste yet want a healthy one follow the trick. I often Use only oil for my pulao, but after adding the water just put 1 or 2 teaspoon of ghee. That would make your polau taste like real traditional one..:)
Happy Cooking, enjoy!!!!!!!!!!!