Gosht Motia Pulao

A hearty pulao full of rich flavors! Meat cooked in a myriad of spices, covered with rice, garnished with saffron syrup and topped with minced meatballs. It's a delight for all meat lovers!

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 2


1/2 Kg Basmati rice;

1/2 kg Meat cut into 2;

150 gram Minced meat paste;

2 diced Onions;

2 tbsp Brown onion paste;

6 Green cardamoms;

6 Black cardamoms;

2 Cinnamon sticks;

6 Cloves;

1/2 tsp Red chilli powder;

1 Lemon juice;

2 Split green chillies;

1 tbsp Mint leaves;

Saffron ground with a little water;

1 tbsp Ginger and garlic paste;

150 gram Yogurt;

2 tsp Besan;

1/4 tsp Mace and cardamom powder (each);

1 tsp Garam masala;

2 Bayleaf;

4 tbsp Ghee silver leaf (for decoration).

How to cook?

  • First heat oil in kadai.

  • Now Add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by chopped onions. Fry for 5-6 minutes. Add the meat pieces, ginger and garlic paste, chilli powder and salt.

  • Cook till meat is half done.

  • Add the chopped ginger, green chillies and 150 g of curd.

  • Pour in adequate water and simmer till the meat gets tender and gravy gets thick.

  • Add cardamom, mace powder, saffron and mint leaves.

  • In a pan of boiling water, add the rest of the cloves, green cardamoms, bay leaf and cinnamon.

  • Season with salt, add the soaked rice and boil until half cooked. Strain water.

  • Pour the hot rice over the cooked meat and pour the saffron over it.

  • Close the lid with dough and cook on the dum for 15 minutes.

  • Meanwhile, make small balls from minced meatballs after mixing it with besan, curd and onion paste.

  • Fry it in boiling oil for 5 minutes, wrap it in silver foil and place it on the pulao.

Tried this recipe?

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