Kaju Moti Pulao

Ingredients list for Kaju Moti Pulao

• 20-25 Cashewnuts
• 1 cup Paneer (cottage cheese),grated
• 1 1/2 cups Basmati rice,soaked
• to taste Salt
• 3 teaspoons Cornflour/ corn starch
• for frying Oil
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 2 Black cardamoms
• 2 Cloves
• 4 Black peppercorns
• 1 teaspoon Turmeric powder
• 1 1/2 cups Milk

Method

1. Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a kadai and deep-fry the paneer balls till golden. Drain on absorbent paper. In the same oil, deep-fry the cashewnuts till light golden. Drain on a
2. If you wish you can decorate the paneer balls with silver varq. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cloves, peppercorns and turmeric powder. Sauté for one minute.
3. Drain and add the rice and mix. Add one and a half cups water and milk and mix. Add salt and mix. When the mixture comes to a boil, add the fried cashewnuts. Mix and cover the pan and cook till done.
4. Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

Nutrition Info