Lucknow Moti Pu Lao

                                                        LUCKNOW MOTI PU LAO

"This dish (that serves 6) of Lucknow that speaks of luxury," says the 28-year-old who also happens to have a mention in the Limca Book of Records for the longest road journey by a chef. "It’s a royal dish because of its presentation and ingredients used: lots of saffron,  good quality rice make it a dish worthy of festivals."

Ingredients:  

Moti:

4 To 5 egg

goat intestine or used other animal intestine

thread

silver paper

Salt to taste

dry fruits

Pulao:

1 cup basmati rice

2 tablespoons ghee 

4-6 pieces cloves 

1 bay leaf

1 cinnamon stick

4 – 6 pieces green cardamom

10-12 strands kesar (saffron)

2 tablespoons milk

Method:

Pulao
Pick, clean, wash, and soak rice in three cups of water for about half an hour. Drain and keep aside.
Heat ghee in a karahi (cooking pot). Add cloves, bay leaf, cinnamon stick and green cardamom pieces. Once it all starts to crackle, add the rice. 
Stir gently, add 2 cups hot water and salt to taste. Cover and cook till rice is almost done (for about 15 minutes). 
Meanwhile, crush saffron in warm milk. Add this to the rice to give it a yummy flavour and exotic colouring. 
Keep rice aside, and let it cool down before you can open it.

Moti
Break the egg in that way that we see the one whole at one side so that we can easily pour the egg white into the intestine.the white portion of egg with silver paper is pour into intestine and bind the intestine with thread in that way to make small balls on intestine.this intestine steam for 10 minutes.after 10 min,cut the thread and take out the small balls of egg white called moti 

Add these moti into the pulao .Garnish with  dry fruitsToss half of these with the rice and use rest for the garnish. You'll be pleased by the fireworks that build up inside your mouth!

Thank you