Moti Pulao/Pearl pulao

 Well there is a quote, LETS COVER THE WORLD WITH PEARLS. Well I don't know about the world but after reading this blog you can affirmatively say LETS COVER THE PULAO WITH PEARLS.

The meal comes from the cuisine of Lucknow's last surviving Nawab, Nawab Wajid Ali Shah, who was well-known for his opulent and magnificent feasts prepared for visitors, where his cooks were allowed full rein to create just about anything stunning they wanted and go all out with their inventiveness.

Well as you know we live in a country where we get the same dish with different names and different history behind it . Lets see some of its historical past.

This luscious pulao was prepared in the kitchens of the Nawab of Lucknow. Pearls, also known as Moti in pulao, are prepared from poached egg whites that have been crushed with gold and silver and stuffed into the gut of a chicken in such a way that the cooked yolks resemble actual pearls. Musk and saffron were fed to chickens to scent their flesh. And there are a plethora of kebabs, including one with a texture so thin that it dissolved in the mouth.

According to another piece of tradition, the Pulao was originally served in the kitchens of the Nawab of Awadh. The exquisite plate from the Nawab's cooks was one of the ways they demonstrated their riches and grace. During the Nawab's reign, the pearl (Basra Ke Moti) trade flourished in that region. On one special occasion, the chef added paneer balls wrapped in silver vark (edible silver foil) to Shahi Pulao to make it seem like actual pearls. Since then, numerous variations have emerged, and this Pulao is now cooked only on rare occasions.

This pulao is quite popular in the eastern part of Uttar Pradesh where it is cooked during festivals as a part of Bhog(offering) to the Divine.