This pulav is Made with tiny pearls of Paneer and a host of whole spices, this royal dish is called the Paneer Moti Pulao. It is famous dish of Uttar Pradesh.

Moti Pulao has its roots in History. Moti pulav was one of those Royal dishes which the Bawarchis (Cooks) of the (Royal Kitchen) used to prepare every day for the Nawab or King. This Royal Dish of Awadhi Cuisine was famous for the edible pearls (Moti) which were made of eggs, minced meat, gold, and silver foils by the skillful Bawarchis in the past.


I made the this Moti pulav with Paneer and it’s a perfect dish to serve in your Lunch or dinner party or weekend party. Pair this aromatic Pulao with any main course Curries or can serve with raita and papad also.

Preparation time- 20 min.

Cooking time- 20 min.

Serve- 4 person

Course- main course

Video recipe of Moti Pulav



  • 100 gms Paneer
  • 1 cup Basmati Rice
  • 1 large Onions (Sliced)
  • 1 tsp Cumin Seeds
  • 1/2 cup Ghee
  • 2 Bay Leaves
  • 2-4 Green Cardamom
  • 1 tspn balck pepper corn
  • 3-4 laung
  • Small piece cinnamon stick
  • ½ tspn haldi powder
  • ½ red chilli powder
  • 1 tspn dhaniya powder
  • ½ garam masala
  • ½ jeera powder
  • Salt to taste
  • Kesar (optional)
  • Cashew and raisin
  • Mint and coriander leaves




Wash rice thoroughly and soak for some time.

After some time take soaked rice add one spoon ghee and sprinkle cinnamon powder mix well and keep aside for 10 min.

Now take pan or kadahi add 2 tsp. desi ghee and jeera, bay leaf, laung, cardamom and pepper corn sauté 30 sec.

Now add chopped onion silted green chili and chopped tomato and cook till translucent.

After cooked onion and tomato add dry masala red chili powder, haldi powder, dhaniya powder salt and jeera powder sauté all ingredients.

When masala done add soaked rice in pan and mix rice well with masala.

Cook till combine rice and masala together.

Add two cup of water cover and cook.

Take the paneer add corn flour and little black pepper powder and add a pinch of salt to it, mash well and make tiny pearl size balls out of the paneer.

Heat pan add oil and fry dry fruits first and keep aside.

Now Slightly sauté them until lightly golden brown. Keep aside.

Now open lid and add, cashews, and raisins and mix well. Now add paneer pearls, mint leaves and dhaniya patti. Sprinkle ½ tspn garam masala and cover with a lid. Let this cook in dum for 2-3 minutes.

Serve with raita papad and pickle.

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