Jowar Moti Pulao

By: Tejaswi Rathod
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2 servings
Believed to have been created in the Shahi Bawarchi Khana (royal kitchen) of Wajid Ali Shah, the last Nawab of Awadh, in the mid-18th century, the moti pulao showcased the wealth of the royal court through edible ‘pearls’. These ‘pearls’ were originally crafted using a mixture of egg, and gold and silver varq (foil), which was then stuffed into chicken. Over time, these lustrous ‘pearls’ were replaced with small balls of meat or vegetarian alternatives. In Tejaswi’s version of the moti pulao, rice is replaced with whole jowar grains, whose earthy goodness further elevates the succulent chicken moti (meatballs) that are seasoned with spices. Slow-cooked to perfection with flavourful masalas and ghee, the pulao is topped with birista—crisp fried onions—for a wholesome, flavour-packed meal.

For the Chicken Moti (meatballs)

Chicken keema (mince) 100 grams
Coriander leaves, chopped 1 tablespoon
Garlic, minced ½ teaspoon
Ginger, minced ½ teaspoon
Green chilli, chopped 1
Garam masala 1 teaspoon
Amchur powder ½ teaspoon
Salt to taste
Ghee 3 tablespoons

For the Garnish

Red onion, large, thinly sliced 1
Coriander leaves, chopped 1 tablespoon, for garnish

For the Pulao

Whole jowar (sorghum), soaked ½ cup
Water, boiling 1 cup
Ghee 1 tablespoon
Cinnamon a 1-inch stick
Black peppercorns 4
Cloves 4
Green cardamom 2 pods
Bay leaf 1
Turmeric powder a pinch
Salt to taste

For the Garam Masala

Coriander seeds ½ teaspoon
Cumin seeds ¼ teaspoon
Fennel seeds ¼ teaspoon
Black peppercorns 6
Cinnamon a 1-inch stick
Cloves 6
Green cardamom 2 pods
Bay leaves, small 2
Star anise ½ piece
Mace 1 piece
Black cardamom ½ pod
Nutmeg, grated a pinch

What You Will Need

A pressure cooker, a knife, a chopping board, a frying pan, a heavy-bottom pan, mixing bowls, a strainer, plates, measuring spoons, measuring cups, a fork, a spatula, a slotted spoon, a mixer grinder.

 

Instructions

1

Rinse the whole jowar grains thoroughly under running water and soak in water for 6 to 8 hours, or overnight. Drain the water and set the grains aside.

2

Place the pressure cooker on the stovetop on low heat. Heat one tablespoon of ghee and add the whole spices listed under the pulao ingredients. Sauté for a minute, until aromatic.

3

Add the soaked jowar grains to the pressure cooker along with a pinch of turmeric and salt. Pour in the boiling water and close the lid.

 

4

Cook the jowar for 3 to 4 whistles, or until tender. Once cooked, remove the pressure cooker from heat and let the pressure release naturally.

5

Place a frying pan on the stovetop. Dry-roast the garam masala ingredients on low to medium heat for a minute, or until aromatic. Let it cool to room temperature and then grind to a smooth powder. Keep aside.

6

In a mixing bowl, combine the chicken keema with the coriander, ginger, garlic, and green chilli. Season the mixture with freshly ground garam masala powder, amchur powder, and salt to taste. Mix everything well and shape into small, bite-sized moti (meatballs).

 

7

Place a heavy-bottom pan on the stovetop, and heat the remaining ghee. Add the thinly sliced red onions to the pan.

8

Fry the onions until they turn golden-brown and crisp, to make birista. Remove the birista from the pan and set it aside.

 

9

In the same pan, add the meatballs in batches and fry on low to medium heat until the meatballs are cooked through, and turn golden-brown on all sides.

 

10

Gently use a fork to fluff up the jowar pearls with a fork in order to loosen up the grains.

 

11

Place the chicken moti and one tablespoon of the leftover ghee on top of the cooked jowar in the pressure cooker. Cover the cooker again with the lid, but do not put on the whistle. Let the pulao steam for 5 to 7 minutes on low heat, allowing the flavour of the meat to infuse the pulao.

 

12

Garnish the pulao with the birista and chopped coriander before serving.

Tips

  1. Ensure that the jowar is rinsed and then soaked for 6 to 8 hours, or overnight, before cooking. 
  2. The chicken keema should be well combined with the herbs and spices for maximum flavour. 
  3. You can use a spice infuser, or tie the whole spices used in the pulao in a piece of muslin cloth. The cloth can be extracted from the pan after cooking so you avoid biting into the whole spices. 
  4. The jowar pulao and chicken moti must be warm before assembling them together for the final step of steaming in the pressure cooker.

Variations

A vegetarian version of this moti pulao can be made by substituting the chicken with vegetables like carrots and green peas. Alternatively, the moti can be prepared using mushrooms.

Tejaswi Rathod is a sociology graduate who, along with her mother, co-founded a brand called Relic Treat with millets as its backbone. Their business is focused on producing wholesome millet flours, nourishing dry snacks, and fresh millet-based meals with the goal of promoting sustainable agriculture and good eating.

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