How to make Angoori Pulao -
Rice preparation with silver coated paneer balls and spices.
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 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
Method
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.
Nutrition Info
Calories : 2191 Kcal
Carbohydrates : 45.6 gm
Protein : 118.9 gm
Fat : 170.5 gm
Other : 0
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
