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Fatima Sadal - Chef on Rhine

Shahi Moti Pilaf

A delectable Basmati rice pilaf with soft, pan-fried meatballs decorated with edible silver and colorful garnishes.
Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

Meatballs
  • 500 g beef /mutton mince
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 green chili minced
  • 1 medium onion minced
  • 1/2 Tbsp salt
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1 Tbsp coriander powder
  • 1 tsp garam masala powder
  • 1/4 cup breadcrumbs
  • 3 Tbsp milk
  • 1/3 cup oil for frying
Stock
  • 1/2 kg soup bones
  • 1 medium onion halved
  • 1 medium carrot
  • 4 garlic cloves
  • 2 Tbsp ginger slices
  • 1 Tbsp salt
  • 2 Tbsp fennel seeds
  • 1 small cinnamon stick
  • 3 black cardamoms
  • 3 green cardamoms
  • 5 cloves
  • 1 tsp black pepper corns
  • 2 Tbsp coriander seeds
  • 2 bay leaves
  • 1500 ml water
Rice
  • 600 g basmati rice washed and soaked in cold water for 30 min
  • 1/4 cup oil
  • 1 medium onion thinly sliced
  • 1 tsp cumin seeds
  • 1 Tbsp garam masala powder
  • 1/2 tsp red chili powder
  • 1 tsp crushed black pepper
Garnishes
  • caramalized carrots optional
  • edible silver leaves
  • dried bright green herbs e.g. parsley
  • sesame seeds
  • dried red berries optional

Method
 

Prepare the Stock:
  1. Take all ingredients listed under `stock` and allow to boil on medium heat until nearly 1 litre liquid is left. Discard the bones and other stuff and keep the stock.
Prepare the Meatballs:
  1. In a small food processor, mince onion, green chili, ginger and garlic.
  2. Add in to the minced meat.
  3. Add the spices, breadcrumbs and milk.
  4. Combine everything thoroughly.
  5. Make 30 small balls. Dip your hands in water to avoid stickiness and make sure there are no cracks and the meatballs have a smooth surface.
  6. Take oil in a non stick frying pan.
  7. Fry the meatballs on medium heat. Don't brown! And don't overcook!
  8. Take out half of the meatballs in a plate and keep the rest in the frying pan along with the oil.
Cook Rice:
  1. Take oil in a big, wide bottomed cooking pot.
  2. Fry onions in it until light golden.
  3. Add cumin seeds and garam masala.
  4. Add in one litre stock and bring to a boil.
  5. Carefully add the soaked rice, crushed black pepper and the meatballs from the pan.
  6. Also add the entire fat in which the meatballs were prepared.
  7. Bring to a boil, adjust the salt and then reduce the heat to medium.
  8. Cook until most water has evaporated and rice is 95 % cooked.
  9. Cover the pan tightly and allow the rice to steam for another 15 min.
Decorate the Pearls:
  1. Carefully roll some meatballs in edible silver leaves.
  2. Coat a few with dried parsley, sesame seeds, dried rose petals etc.
  3. Dish out the rice in a serving platter and place the colorful pearls on top.