How to make Rajasthani Motiyan Pulao -

Flavourful pulao dotted with cottage cheese and cashewnut balls.

Sanjeev Kapoor

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Basmati rice (बासमती चावल), Cottage cheese

Cuisine : Rajasthani

Course : Rice

For more recipes related to Rajasthani Motiyan Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Goan Mussel Pulao Pokhal Bhaat Coconut Rice Lotus Root Leaf Rice

Rajasthani Motiyan Pulao

Rajasthani Motiyan Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajasthani Motiyan Pulao Recipe

  • Basmati rice 1 1/2 cups

  • Cottage cheese grated 1 cup

  • Cashewnut powder 3 tablespoons

  • Cornflour/ corn starch 1 1/2 tablespoons

  • Salt to taste

  • Oil to deep fry

  • Silver warq 2 sheet

  • Ghee 1 tablespoon

  • Cloves 6-8

  • Bay leaves 2

  • Cinnamon 2 inch sticks

  • Green cardamoms 6-8

  • Raisins 1/4 cup

  • Saffron (kesar) a few strands


Step 1

Pick, clean, wash and soak rice in four cups of water for about half an hour. Drain and keep aside. Take grated paneer in a bowl. Add cashewnut powder, cornflour and salt.

Step 2

Knead into a smooth dough and roll into small balls. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown. Drain and place on an absorbent paper.

Step 3

When cooled cover them with silver warq. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon and green cardamoms and sauté till fragrant.

Step 4

Add rice and raisins and stir gently for one minute. Add three cups hot water, saffron and salt. When the mixture comes to a boil, reduce heat, cover and cook till rice is done.

Step 5

Serve rice in a platter garnished with the fried paneer balls.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.