Bengali Moti Pulao (মোতি পোলাও)

 ### Bengali Moti Pulao Recipe

**Ingredients:**

For Moti (meatballs):

- 250g minced chicken (or lamb)

- 1 small onion, finely chopped

- 1 green chili, finely chopped

- 1 teaspoon ginger-garlic paste

- 1 teaspoon garam masala

- 2 tablespoons fresh coriander, chopped

- Salt to taste

- 1 egg (for binding)

- 2-3 tablespoons breadcrumbs (optional)

- Oil (for frying)

For the Pulao:

- 2 cups basmati rice (soaked for 30 minutes)

- 1 large onion, thinly sliced

- 1 bay leaf

- 3-4 cloves

- 2-3 cardamom pods

- 1-inch cinnamon stick

- 1/2 teaspoon cumin seeds

- 1 teaspoon sugar (optional, to caramelize onions)

- 1/2 cup mixed nuts (cashews, almonds, raisins)

- 1 teaspoon ginger paste

- 2 green chilies, slit

- 4-5 cups water or chicken stock (depending on rice type)

- Salt to taste

- 2 tablespoons ghee (clarified butter)

- Fresh coriander leaves for garnish

- Saffron (optional, soaked in warm milk for color)

**Instructions:**

1. **Prepare the Moti (Meatballs):**

   - In a bowl, mix the minced meat with finely chopped onion, green chili, ginger-garlic paste, garam masala, coriander, salt, and egg. Add breadcrumbs if the mixture is too wet.

   - Shape the mixture into small round balls (about the size of marbles).

   - Heat oil in a pan and fry the meatballs until golden brown. Remove and drain excess oil on paper towels. Set aside.

2. **Prepare the Pulao:**

   - In a heavy-bottomed pot, heat ghee. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon stick, and sauté for a minute until aromatic.

   - Add sliced onions and sugar (if using). Cook the onions until they turn golden brown and caramelized.

   - Add ginger paste and green chilies. Sauté for another minute.

   - Drain the soaked rice and add it to the pot. Stir gently for 2-3 minutes to lightly toast the rice and coat it with the ghee and spices.

   - Add water or chicken stock, salt, and saffron milk (if using). Bring to a boil, then lower the heat and cover. Let it simmer on low until the rice is cooked and water is absorbed (about 15-20 minutes).

   - In a separate pan, lightly fry the nuts and raisins in ghee until golden, and set aside.

3. **Assemble:**

   - Once the rice is done, gently fluff it with a fork. Add the fried moti (meatballs) and nuts on top.

   - Garnish with fresh coriander leaves.

4. **Serve:**

   - Serve hot, preferably with raita or a light Bengali curry.