How to make Angoori Pulao -

Rice preparation with silver coated paneer balls and spices.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Basmati Rice (बासमती चावल), Paneer (पनीर)

Cuisine : Indian

Course : Rice

For more recipes related to Angoori Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Crab Rice Mirchi Coconut Pulao Pineapple And Rice Jubilee Soya Granule Pulao

Angoori Pulao

Angoori Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Angoori Pulao Recipe

  • Basmati Rice soaked 1 1/2 cup

  • Paneer grated 1 cup

  • Salt

  • Oil 2 tbsps + to deep fry

  • Silver warq 2-3 sheet

  • Cumin seeds 1 teaspoon

  • Black peppercorns 4

  • Black cardamoms 2

  • Cloves 2

  • Green chillies,broken 2

  • Ghee to deep fry

  • Cashewnuts 20-25

  • Onions sliced 2 medium

  • Yogurt whisked 1/2 cup

  • Fresh mint leaves chopped 10-15

  • Deep fried onions 1/2 cup


Step 1

Grate paneer into a bowl. Add a little salt and mash them with your hands to make a smooth dough. Shape them into small balls. Heat sufficient oil in a kadai and deep fry the paneer balls till golden.

Step 2

Drain and place them on an absorbent paper. Cool and cover them with silver warq and set aside. Heat two tablespoons oil in a pan.

Step 3

Add cumin seeds, black peppercorns, black cardamoms, cloves and green chillies and half a cup of water so that the spices do not burn.

Step 4

Add cashewnuts and onions. Stir and sauté for two minutes. Add yogurt and mix. Add rice, salt and two cups of water.

Step 5

When it comes to a boil, cover, reduce heat and cook. Add mint leaves along with deep fried onions. Mix and cook till the rice is done.

Step 6

Add the paneer balls and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.