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Moti Biryani Recipe

Moti Biryani
How to make Moti Biryani

Minced chicken balls are cooked in a spicy gravy with potatoes roasted in ghee. This moti (pearl) biryani is ideal for a wholesome lunch or dinner meal. Serve hot with raita or salan.

  • Total Cook Time1 hr 10 mins
  • Prep Time 30 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Easy

Ingredients of Moti Biryani

  • 5 Potatoes
  • to taste Salt
  • 1 tsp Ghee
  • 1/4 tsp Biryani masala
  • 2 cups Water
  • 2 cups Basmati rice
  • 1/2 tsp Jeera
  • 1 Cardamom
  • to taste Salt
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 4 cups Water
  • 1/4 cup Cashew nuts
  • 1 tbsp Poppy seeds
  • 2 Onions, sliced
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Lemon juice
  • 3 tbsp Fresh cream
  • 1 tsp Garam masala
  • Oil, for frying
  • 5 Black peppercorns
  • 2 Cloves
  • 2 Cardamoms
  • 1 tsp Jeera
  • 3 tbsp Curd
  • to taste Salt
  • 2 tbsp Fresh cream
  • 2 tbsp Ghee
  • 1 tsp Kewda water
  • 1 tsp Rose water
  • 1 Bay leaf

How to Make Moti Biryani

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To begin with, in a pressure cooker, combine the biryani masala, water, salt, and potatoes. Mix thoroughly. Wait until two whistles. Do not overcook the potatoes.
Once the steam has evaporated, gently remove the potatoes and set them aside. The next step is to boil the water in a heavy pan and add rice and spices such as shahi jeera, black cardamom, mace, salt to taste, and bay leaf.
Cook until the rice is 80% done. Turn off the gas and drain the water. Allow the rice to cool after removing it from the pan. Set it aside for later use.
In a pan, heat the oil and cook the potatoes till golden brown. Take out and set aside. Now, in the same oil, deep fry the slices of onion to give a perfect crunch to the biryani.
In another pan, heat some oil and add onions. Saute for 2-3 mins over medium flame. Add cashew and poppy seeds and cook saute for another 2 mins.
Now, blend the onions and add coriander, mint, chillies. Grind them into a coarse paste. Combine the cooked onion, poppy seed and cashews in a blender. Keep aside.
Keep this mixture covered in the fridge overnight. Now, heat oil in a pan and add cloves, cardamom, jeera and bay leaf. Saute for around a minute.
Add the onion paste and mix well. Cook for 4-5 minutes on low flame. Add curd, black pepper and salt. Cook until the oil separates from the masala. The gravy for the biryani is ready.
Now, grease your hands with some oil and, take a handful of the minced chicken mixture and shape it into a round shape. Continue to prepare kebabs with the remaining mixture.
Heat oil in a pan and add a few kebabs at a time. Cook until they become golden brown from both the sides.
Put a kadhai on the stove and add the prepared gravy masala. Saute for 2 mins and add fresh cream. Add water and mix well.
Add the fried kebabs to this mixture and cook for 4-5 mins. Take them out and keep aside.
First spread the rice, then the kebab gravy masala, potatoes, egg and then the remaining fried eggs and potato.
Sprinkle biryani masala, rose water, kewda water and coriander leaves over the rice. You can also drizzle some ghee.
Cover with a lid and cook for 20-30 minutes. Moti biryani is ready! Serve hot!
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