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Check out this recipe of  Moti Parda Pulao from  Aparajita Nag Dutta  

MOTI PARDA PULAO Course: 

Main Course Preparation time: 30 minutes Cooking time: 45 minutes Serves: 4 

INGREDIENTS NEEDED TO MAKE MOTI:
1/2 cup Crumbled Paneer 3 tablespoon cornflour 2 tablespoon breadcrumbs 1 teaspoon coriander powder Salt to taste 6. Baking powder 1/4 tea spoon 7. Cashew and kismis as required to fill the moti 8.Oil to fry moti 

FOR THE PARDA:
 1. 2 Cup Atta/Maida 
2. Nigella seeds 1/2 tea spoon 
3. Salt 1/2 tsp 
4. Oil 1 table spoon
 5. Lukewarm water Mix all ingredients to make a smooth dough and keep aside. 

FOR THE RICE:
 2 cup Indian Basmati Rice
 4 cups of Water 3. Some nigella seeds 3-4 pieces of Bay leaves 2 pieces of Whole Black Cardamom 5-6 pieces of Black Peppercorns 5-6 pieces of Cloves (Laung) 1/4 teaspoon Saffron strands soaked in 3 tbsp milk 1 teaspoon Dried mint leaves Some green chili Salt to taste 2-3 tablespoon Ghee 3 tablespoon Chopped cilantro leaves 2 tablespoon Fried nuts (cashews, raisins) 14. Kewra essence 15. Green pea and chopped carrot bunched 16. Yellow food colour FRIED ONIONS (Birista) 3 medium Onions, peeled and washed 2 tablespoon Cornflour Oil for Frying 

METHOD OF COOKING:
FRYING ONIONS 
1.Slice onions. Add some cornflour into it. It will soak less oil and become more crisp. 
2.Heat oil and deep fry the onions till they are light brown in color and crisp. Do not over fry them or else they will taste bitter. 
3.Fried onions are ready. Set them aside. 

MAKING MOTI (PEARLS)
1. In a bowl combine all the ingredients and knead a soft dough. 
2.Form balls, about the size of a penny. Fill each ball with cashew nut and raisins. 
3.Heat oil in a pan and fry until brown in color and crisp. 

COOKING AND ASSEMBLING THE RICE:
 1. Rinse rice under cold water to remove all the dusty stuff.
 2. Add water, salt, bay leaf, cinnamon, cardamom, green chili, nigella seeds, peppercorn and clove in the water of the rice. 
3. Cook the rice till 90% done and drain water in a sieve. We do not want to discard the spices.
4. Now roll out the dough of parda. 
5. Now divide the rice in 2 parts. Keep 1 major part white rice and in other part add yellow colour. 
6. Now heat some ghee in a kadai and add the white rice. Mix properly and check seasoning. If needed add some salt. Do the same with yellow rice as well. 
7. Now start layering the rice in a kadai. Start layering with some white rice, followed by yellow rice, fried onion, fried dry fruits, saffron milk, chopped dhania and pudina, blanched carrot, green pea and the fried Motis. 
8. One layer is complete. Repeat until the bowl is completely filled. Cover and cook in a low heat for 10 minutes. Now take a flat bottom utensil and grease with ghee. Now spread the roti evenly with extra portions all around. 
9.Add the cooked pulao on this roti and collect the extra portions of the roti and gather on the top to close the whole thing. (Just like when we make parathas with filling). 
10.Slightly flatten with hand. Now cover and cook for 10 minutes. 
11.After that flip very carefully by placing a flat tawa or plate then again cook for 5 minutes. Now the both side is properly cooked.
12. Cut and enjoy your pulao. You can also have the parda as well. 
13. Serve with raita, salad of your choice.  

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