Angoori Pulao Rice preparation with silver coated paneer balls and spices. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 11 Apr 2016 in Recipes Course New Update Main Ingredients Basmati Rice, Paneer Cuisine Indian Course Rice Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Angoori Pulao 1 1/2 cup Basmati Rice soaked 1 cup Paneer grated Salt 2 tbsps + to deep fry Oil 2-3 sheet Silver warq 1 teaspoon Cumin seeds 4 Black peppercorns 2 Black cardamoms 2 Cloves 2 Green chillies,broken to deep fry Ghee 20-25 Cashewnuts 2 medium Onions sliced 1/2 cup Yogurt whisked 10-15 Fresh mint leaves chopped 1/2 cup Deep fried onions Method Advertisment 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. 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. Add cumin seeds, black peppercorns, black cardamoms, cloves and green chillies and half a cup of water so that the spices do not burn. Add cashewnuts and onions. Stir and sauté for two minutes. Add yogurt and mix. Add rice, salt and two cups of water. 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. Add the paneer balls and serve hot. Nutrition Info Calories 2191 Carbohydrates 45.6 Protein 118.9 Fat 170.5 #Black cardamoms #Black peppercorns #Cashewnuts #Cloves #Cumin seeds #Deep fried onions #Fresh mint leaves #Ghee #Oil #Salt #Silver warq Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article