Moti Biryani Recipe | Authentic Meatballs Rice | 2025
Discover the royal origins of Moti Biryani, a luxurious Indian dish where pearl-like chicken kebabs nestle among aromatic rice. Originally adorned with edible pearls made of eggs and precious metal foils, this regal dish traces its roots back to the Mughal era when it graced the tables of nawabs and emperors.
Today’s version transforms minced chicken into delicate meatballs (moti means “pearl” in Hindi) that are gently cooked in a creamy white sauce before being layered with fragrant basmati rice. Each bite delivers a perfect blend of spices and herbs that melt in your mouth, while caramelized onions and mint add depth to this extraordinary dish.
Whether you’re hosting a special occasion or craving a weekend culinary adventure, this Shahi Chicken Moti Biryani promises a memorable dining experience. You’ll learn how to create these tender chicken pearls and layer them with perfectly spiced rice using simple stovetop techniques that bring to your home kitchen.
What Makes Moti Biryani Special
Moti Biryani stands out for its unique pearl-like chicken meatballs and luxurious preparation method. Here are the key elements that make this dish extraordinary:
Traditional Pearl Elements
- Originally decorated with edible pearls made from eggs
- Adorned with gold and silver foil
- Carefully crafted meatballs that resemble pearls
- Rich white sauce coating that enhances presentation
Superior Rice Quality
- Extra-long grain basmati rice
- Aged rice (minimum 1 year fermentation)
- Distinct visual appeal from long grains
- Enhanced flavor development
Cooking Technique
- Low heat cooking method
- Layered assembly process
- Slow-cooked to perfection in 20 minutes
- Heavy-bottomed pan requirement
Flavor Profile
- Aromatic spice blend
- Caramelized onions
- Fresh mint incorporation
- Creamy white sauce base
Cooking Specifications | Details |
---|---|
Total Cook Time | 2.5 hours |
Marination Time | 2 hours |
Cooking Temperature | Low heat |
Cook Time | 30 minutes |
Difficulty Level | Medium |
Recipe Servings | 6-8 |
Key Characteristics
- Tender meatballs that melt in mouth
- Fragrant rice layers
- Perfect blend of spices
- Harmonious combination of textures
- Adaptable with mutton variation
- Vegetarian options with paneer
- Suitable for special occasions
- Ideal for gatherings and parties
The dish exemplifies royal Mughlai cuisine through its meticulous preparation method and luxurious ingredients while maintaining accessibility for modern home cooking.
Required Equipment And Tools
Cooking Vessels
- A pressure cooker for cooking potatoes and rice
- A heavy bottom saucepan or large pan for rice boiling and spice cooking
- A kadhai or deep cooking vessel for frying and layering
Essential Pots
- 3-quart saucepan for parboiling rice
- 4 to 5-quart Dutch oven or casserole pan for:
- Frying onions
- Cooking meatballs
- Final layering process
Kitchen Tools
- Food processor or blender for grinding:
- Onion paste
- Cashew paste
- Poppy seed mixture
- Sharp knife for ingredient prep
- Mixing bowls for meatball preparation
- Large strainer for draining rice
- Wooden spoon or spatula for gentle mixing
- Large frying pan for deep frying onions
- Kitchen thermometer for oil temperature
- Measuring cups and spoons
- Fine mesh strainer
- Heavy lid for dum cooking
Equipment Type | Size Specification | Primary Use |
---|---|---|
Pressure Cooker | 5-6 quart | Rice & Potatoes |
Dutch Oven | 4-5 quart | Layering & Assembly |
Saucepan | 3 quart | Rice Parboiling |
Frying Pan | 12 inch | Onion & Meatball Frying |
The equipment listed here is designed for preparing Moti Biryani serving 6-8 people. For larger portions adjust your cookware size accordingly. Each tool plays a specific role in achieving the authentic texture and taste of restaurant style Moti Biryani.

Ingredients
Here’s a comprehensive list of ingredients needed to create an authentic Moti Biryani with tender meatballs and aromatic rice layers.
For The Rice
- 3 cups premium aged basmati rice
- 6 cups water
- 2 bay leaves
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 4 cloves
- 2 tablespoons salt
- 2 tablespoons ghee
- 1 tablespoon oil
- 1 teaspoon saffron strands soaked in ¼ cup warm milk
For The Meat Marinade
- 1 pound ground chicken
- 1 medium onion finely chopped
- 2 tablespoons ginger garlic paste
- 1 egg
- ¼ cup breadcrumbs
- 1 teaspoon garam masala
- 1 teaspoon white pepper powder
- ½ teaspoon cumin powder
- Salt to taste
- 2 green chilies finely chopped
- ¼ cup mint leaves chopped
For The Gravy Base
- 2 cups yogurt
- 2 onions sliced and fried golden
- 3 tablespoons ghee
- 2 tablespoons ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cup heavy cream
- Salt to taste
- 2 tablespoons kewra water
- 1 cup milk
- ½ cup fried onions
- ¼ cup mint leaves
- ¼ cup cilantro chopped
- 2 tablespoons ghee
- Silver foil (varq) optional
- 2 tablespoons rose water
- Saffron milk mixture
- Cashews and raisins fried in ghee
Step By Step Instructions
Follow these detailed steps to create the perfect Moti Biryani with tender meatballs and fragrant rice layers. This recipe serves 6-8 people and takes approximately 2.5 hours to prepare.
Preparing The Rice
- Wash basmati rice thoroughly until water runs clear
- Soak rice in water for 30 minutes
- Bring a large pot of water to boil with:
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 black cardamom pods
- Salt to taste
- Add soaked rice to boiling water
- Cook for 5-6 minutes until 70-80% done
- Drain immediately and spread on a tray to cool
- Remove whole spices and set aside
Marinating The Meat
Mix Ground Chicken With:
- Ginger garlic paste
- Finely chopped onions
- Green chilies
- Coriander powder
- Cumin powder
- Black pepper
- Salt
- Form small pearl-sized meatballs
- Keep covered and refrigerate for 2 hours
- Shape into uniform balls about 1-inch in diameter
- Set aside for gravy preparation
Making The Gravy
- Heat oil in a heavy-bottomed pan
- Add:
- Golden fried onions
- Ginger garlic paste
- Yogurt
- Cream
- White pepper
- Cook until oil separates
- Add meatballs carefully
- Simmer on low heat for 10-12 minutes
- Add saffron milk mixture
- Cook until gravy thickens
Layering The Biryani
Layer in a heavy-bottomed pot:
- First layer: Half of the cooked rice
- Second layer: All meatballs with gravy
- Third layer: Remaining rice
Sprinkle between layers:
- Fried onions
- Mint leaves
- Chopped cilantro
- Saffron milk
- Seal pot with aluminum foil
- Place lid firmly on top
- Cook on low heat for 20 minutes
- Let rest for 10 minutes unopened
- Gently mix layers when serving
- Garnish with:
- Additional fried onions
- Fresh mint
- Cilantro leaves
- Serve hot with raita
Tips For Perfect Moti Biryani
- Use aged basmati rice that’s at least one year old for better texture and aroma.
- Marinate chicken mince for a minimum of 2 hours to ensure flavorful meatballs.
- Shape meatballs uniformly for even cooking. Grease your hands with oil while shaping to prevent sticking.
- Use a heavy bottom pan to prevent burning during the layering and cooking process.
- Fry onions until golden brown before using. Never skip caramelizing onions as they add essential flavor.
- Control heat levels carefully:
- Use high heat for initial rice parboiling
- Medium heat for frying meatballs
- Low heat for final dum cooking
- Keep these measurements precise:
- Rice-to-water ratio: 1:2
- Meatball size: 1-inch diameter
- Oil temperature: 350°F for frying
- Maintain proper layering technique:
- First layer: rice (1/3)
- Second layer: meatballs in gravy
- Final layer: remaining rice
- Seal the pot with aluminum foil before placing the lid to trap steam.
- Let the biryani rest for 10 minutes after cooking before serving.
- For storage:
- Keep refrigerated up to 5 days
- Heat only portions needed
- Store rice and meatballs separately
Component | Cooking Temperature | Duration |
---|---|---|
Rice parboiling | High heat | 70% cooked |
Meatball frying | Medium heat | 3-4 minutes |
Final cooking | Low heat | 20 minutes |
- Potato cooking: 2 whistles in pressure cooker
- Meatball frying: Until golden brown on all sides
- Final dum cooking: 20 minutes on low heat
Serving Suggestions
Accompaniments
- Raita (yogurt-based side dish)
- Traditional salan gravy
- Plain unsweetened yogurt
- Carrot raita for added freshness
- Mint chutney
Presentation Guidelines
- Transfer biryani to a large serving platter
- Keep layers intact while serving
- Avoid excessive mixing to preserve distinct colors
- Serve directly from the cooking pot for casual settings
- Use traditional copper or brass serving dishes for formal occasions

Garnishing Elements
- Fresh coriander leaves
- Mint leaves
- Crispy fried onions
- Biryani masala powder (light sprinkle)
- Rose water (2-3 drops)
- Kewra water (2-3 drops)
- 1 tablespoon melted ghee drizzle
Decorative Touches
- Silver varq (optional)
- Gold leaf (optional)
- Saffron strands
- Caramelized onions
- Roasted cashews
- Raisins
- Serve Moti Biryani piping hot
- Let rest 10 minutes after cooking
- Keep serving dishes warm
- Maintain temperature with food warmers for buffet service
Serving Component | Temperature | Rest Time |
---|---|---|
Rice Layers | 165°F | 10 min |
Moti Kebabs | 160°F | 5 min |
Raita | 40°F | None |
Salan | 150°F | None |
For optimal dining experience ensure all accompaniments are ready before opening the biryani pot. Present raita and salan in separate serving bowls. Provide serving spoons that can reach the bottom layers without breaking the rice grains. Position garnishes strategically to highlight the pearl-like meatballs that give Moti Biryani its distinctive appearance.
Storage And Reheating
Proper Storage Methods
Store Moti Biryani correctly to maintain its flavor and texture. Let it cool to room temperature before refrigeration. Place in airtight containers and refrigerate within 2 hours of cooking.
Storage Method | Duration | Temperature |
---|---|---|
Refrigerator | 3-4 days | 40°F (4°C) |
Freezer | 2-3 months | 0°F (-18°C) |
Tips for Refrigeration
- Use separate containers for rice and meatballs
- Label containers with storage date
- Store away from strong-smelling foods
- Keep containers sealed tight
Freezing Instructions
- Cool biryani completely
- Portion into freezer-safe containers
- Remove excess air to prevent freezer burn
- Label with date and contents
- Store flat in freezer
Reheating Guidelines
Refrigerated Biryani:
- Microwave: Heat 2-3 minutes per serving stirring halfway
- Stovetop: Warm in pan with 2 tablespoons water covered on medium heat
- Add fresh garnish after reheating
- Thaw overnight in refrigerator
- Heat using method above
- Sprinkle water to prevent drying
- Check internal temperature reaches 165°F
- Heat only portions you plan to eat
- Add butter or ghee while reheating for moisture
- Avoid reheating multiple times
- Use medium heat to prevent burning
- Stir gently to maintain rice texture
Conclusion
Making Moti Biryani at home lets you create a truly royal dining experience that’ll impress your guests. While it takes time and attention to detail the end result is well worth the effort. The pearl-like chicken meatballs and aromatic rice create a dish that’s both visually stunning and incredibly flavorful.
Armed with the right ingredients tools and techniques you’ll be able to master this luxurious biryani. Remember that patience is key – from marinating the meat to slow-cooking the final layers. Your dedication will be rewarded with a restaurant-quality dish that celebrates the rich heritage of Mughlai cuisine right in your own kitchen.