Moti Pulao
INGREDIENTS:
Paneer (cottage cheese) 50 grams
Basmati rice cooked3 cups
Cashewnut powder 2 tablespoons
Salt to taste
Cornflour/ corn starch 1 1/2 tablespoons
Oil to deep fry
Saffron (kesar) a few strands
Milk 2 tablespoons
Ghee 2 tablespoons
Green cardamoms 6-8
Bay leaves 1
Cinnamon 2 inch sti
Ginger-green chilli paste 1 teaspoon
Fresh coriander leaves chopped1 tablespoon
Fresh mint leaves chopped1 tablespoon
Silver warq 2 sheets
INSTRUCTIONS:
- Mix paneer, cashewnut powder, salt and cornflour in a plate and knead into a smooth dough. Divide into small equal portions and roll into balls.
- Heat sufficient oil in a kadai and deep-fry paneer balls, on medium heat, till light golden brown.
- Drain on absorbent paper. Mix milk and saffron in a bowl and heat in a microwave on HIGH for 30 seconds.
- Heat ghee in a non-stick pan, add green cardamoms, cloves, bay leaf and cinnamon sticks and saute till fragrant.
- Add ginger and green chilli paste and saute for 1 minute. Add half the paneer balls and mix well.
- Add cooked rice, saffron milk and salt and mix lightly. Add coriander and mint leaves and mix.
- Coat the remaining paneer balls with silver foil. Transfer the pulao into a serving bowl, garnish with silver foil coated paneer balls and serve.
Source: sanjeevkapoor
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