This is a traditional Kashmiri delicacy where mutton balls are cooked in an onion-yoghurt based gravy. This exotic dish forms an integral part of a Wazwan (Kashmiri platter) and is often served in weddings and special occasions.
Fennel powder and dry ginger powder are the dominant spices in this recipe. It is a great party recipe and best relished with Kashmiri pulao, plain steamed rice, some helping of Biryani or any Indian fried flat bread. So check out the step by step pictorial recipe to prepare it.
Mutton Balls -
- 250-300 gms. mutton mince
- 1/2 tsp. ginger powder (sonth)
- 1 tsp. fennel powder
- 1/4 tsp. cardamom powder
- salt to taste
Mutton Yakhni -
- 1 bay leaf
- 2 cups water
- 3-4 cloves
- 1 star anise
- 2-3 cardamom
- 1" cinnamon stick
- 1-2 dry red chilies
- 1/2 tsp. fennel powder
- 1/2 tsp. ginger powder (sonth)
- pinch of salt
Gravy -
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 onion, roughly chopped
- 1" ginger
- 2-3 garlic cloves
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- salt to taste
- 1 tsp. roasted coriander-cumin powder
- 1/2 cup yoghurt, well beaten
- 1 tbsp. coriander leaves, chopped
Mutton Balls - Mix together the mince, salt to taste, fennel powder, cardamom powder and ginger powder. Shape into marble sized balls. Keep aside.
Mutton Yakhni - Boil 2 cups of water along with a pinch of salt, bay leaf, cloves, cinnamon, cardamoms, dry red chilies, star anise, dry ginger powder and fennel powder. Drop prepared mutton balls and cook, covered on a low flame for 15 minutes.
Heat 1 tbsp. oil in a pan. Stir fry the onion, ginger and garlic till light brown. Set aside to cool and then blend into a smooth paste.
Heat remaining oil and ghee. Add the onion paste and sauté till the oil separates. Add all the dry spices mixed with some water. Continue to stir fry for a few seconds.
Now add the beaten yoghurt and mix well. Sauté for a minute. Then transfer the cooked mutton balls and the stock. Simmer for 4-5 minutes.
When done, add coriander leaves and switch off the flame. Serve with hot steamed rice, Kashmiri pulao or any Indian bread.
Heat 1 tbsp. oil & stir fry onion, ginger & garlic till light brown. Set aside
to cool & then blend into a smooth paste.
Mix all mentioned ingredients under (Mutton Balls). Shape into equal sized
balls. Keep aside.
Boil 2 cups of water along with all mentioned ingredients under (Mutton Yakhni).
Drop prepared mutton balls & cook, covered, for 15 minutes.
Heat remaining oil & ghee. Add onion paste & sauté till the oil separates.
Add all dry spices mixed with some water. Stir fry for a few seconds.
Add beaten yoghurt & mix well. Sauté for a minute.
Transfer cooked mutton balls & stock. Simmer for 4-5 minutes.
When done, add coriander leaves & switch off the flame.
Serve with hot steamed rice, Kashmiri pulao or any Indian bread.
Moti Pulao is a delectable one-pot dish that goes best with a simple raita as accompaniment. Moti means pearl, which is made of mutton / chicken mince, can also be prepared with paneer-potato combo for a vegetarian version.
It is a very easy and a simple recipe that is just perfect for a lazy weekend lunch or as a party menu. It can also be packed for a lunch box meal. So do give it a try by dishing out this amazing comfort food, restaurant style.
It is definitely a good substitute to the usual mutton / chicken biryani or pulao that we are so used to. This pulao on the other hand, is very light on the tummy with minimum of spices. Of course there are many variations to this delicacy where it is also prepared rich with lots of spices. tomato and yoghurt.
Moti (Mutton Mince Balls) -
- 1 cup mutton keema / mince
- 2 tbsp. fried onion
- 2 tbsp. roasted chickpea flour
- salt to taste
- 1 tsp. ginger-garlic paste
- 1/2 cup coriander & mint leaves, chopped
- 1 tbsp. coriander-cumin powder
- 1 tsp. red chili powder
- 1-2 green chilies, chopped
- 1/4 tsp. pepper powder
- 1 tsp. kasuri methi, crushed
- 1 tbsp. raw papaya, grated / paste
- 1/2 cup yoghurt
- oil to deep fry
Pulao -
- 1 cup Basmati rice, soaked for 30 minutes
- 2 tbsp. ghee
- 1 tsp. shahjeera
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 2 bay leaves
- 1/2 javitri
- 1 onion, sliced
- 1 tbsp. ginger-garlic paste
- 2-3 green chilies, slit
- salt to taste
- 1 tsp. kewra water
- 1 tsp. coriander leaves, chopped
- 1 tbsp. fried onion
Moti - In a bowl, combine all the above mentioned ingredients (except oil). Divide into small equal size balls.
Heat oil in a pan and deep fry them till light golden in color. Drain on a kitchen towel and keep aside.
Pulao - Heat ghee in a pan and temper with bay leaves, cinnamon, cardamom, cloves, javitri and shahjeera. Sauté for a few seconds.
Add the onion and stir fry till light brown. Add the ginger-garlic paste and the green chilies. Sauté for a minute more.
Add the rice and continue to sauté for 2-3 minutes. Add 1 & 1/2 cups hot water, kewra water and salt. Give it a stir and arrange the moti over it.
Pressure cook for 4-5 minutes on a low flame after the first whistle. When done, fluff it up with a fork and garnish with coriander leaves and fried onion. Serve with raita for a sumptuous meal. Happy Cooking !!!
This is a traditional Kashmiri delicacy where mutton balls are cooked in a yoghurt based thin gravy. There are many versions of this dish where onion, turmeric powder and saffron are sometimes used. This exotic dish forms an integral part of a wazwan (Kashmiri platter) and is often served in weddings and special occasions.
Fennel powder and dry ginger powder are the dominant spices in this recipe. Garlic juice is sometimes added to balance the flavour. It is a great party recipe and best relished with Kashmiri pulao, some helping of Biryani or any Indian fried flat bread. So check out the step by step pictorial recipe to prepare it.
- 1 cup mutton mince
- 1/2 tsp. ginger powder
- 1 tsp. fennel powder
- 1/2 tsp. mint powder
- 1 bay leaf
- 3-4 cloves
- 1/2 tsp. cardamom powder
- 1 tsp. roasted coriander-cumin powder
- 1 tbsp. garlic juice (opt)
- 2 cups thick buttermilk, well beaten
- 2 tbsp. ghee
- salt to taste
- 1 tbsp. mint-coriander leaves, chopped
Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.
Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared koftas and cook, covered on a low flame for 15-20 minutes.
Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice and salt to taste. Transfer to a pan and simmer on low flame for 4-5 minutes.
Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes.
When done, add mint-coriander leaves and switch off the flame. Serve with Kashmiri pulao or any Indian bread.
Mix together mince, salt, fennel powder & coriander-cumin powder.
Shape into marble sized balls. Keep aside.
Boil 2 cups water along with a pinch of salt, bay leaf & cloves. Drop
the koftas & simmer, covered, for 15-20 minutes.
Whisk buttermilk, coriander-cumin powder, cardamom powder, ghee,
garlic juice & salt. Transfer to a pan & simmer on low flame for 4-5 min.
Add cooked koftas along with the water in which it was simmered.
Continue to cook further for a couple of minutes.
When done, add mint-coriander leaves & switch off the flame.
Serve with Kashmiri pulao, Biryani or any Indian fried flat bread.
