Moti Pulao (Pearl pulao)

Methods/steps

Soak the rice and keep on one side. Mince garlic, ginger and 1 onion. Wash the minced meat and dhal and put in a saucepan with 4 cardamoms, half the cinnamon, and 2 cloves, 4 peppercorns, chili powder, the minced garlic-ginger-onion and salt to taste. Add enough water to cover the minced meat and cook over low heat. When the meat is tender and all the water absorbed take it off the heat and grind to a fine paste. Now make it into several small balls (the size or large beads). Heat half the ghee in a frying pan and fry these meatballs till brown. When done, wrap them in the sliver paper and set aside. In another saucepan,heat the rest of the ghee and fry onion rings, the remaining cardamoms, cinnamon and peppercorns. Then add the rice and salt to taste and fry for 5 minutes. Put in enough water so that its level is 1 1/2 inches above rice level and leave to boil over low fire. When all the water is absorbed, take it offthe heat. Blend saffron in milk and pour it over the rice. Just before serving, put the rice in a dish with the meatballs as decoration n top. Sprinkle with a few drops of rosewater. This will give the meatballs the appearance of pearls on the colored rice. Note: Very fine (edible) silver sheets, used for decorating food and sweetmeats, made from pure silver.