Gosht Motia Pulao |Only Cookery. [ml][ul][li indent=0 align=left]First heat oil in kadai.[/li][li indent=0 align=left]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.[/li][li indent=0 align=left]Cook till meat is half done.[/li][li indent=0 align=left]Add the chopped ginger, green chillies and 150 g of curd.[/li][li indent=0 align=left]Pour in adequate water and simmer till the meat gets tender and gravy gets thick.[/li][li indent=0 align=left]Add cardamom, mace powder, saffron and mint leaves.[/li][li indent=0 align=left]In a pan of boiling water, add the rest of the cloves, green cardamoms, bay leaf and cinnamon.[/li][li indent=0 align=left]Season with salt, add the soaked rice and boil until half cooked. Strain water.[/li][li indent=0 align=left]Pour the hot rice over the cooked meat and pour the saffron over it.[/li][li indent=0 align=left]Close the lid with dough and cook on the dum for 15 minutes.[/li][li indent=0 align=left]Meanwhile, make small balls from minced meatballs after mixing it with besan, curd and onion paste.[/li][li indent=0 align=left]Fry it in boiling oil for 5 minutes, wrap it in silver foil and place it on the pulao.[/li][/ul][/ml]