How to make Kaju Moti Pulao -
A rich cashewnut pulao served garnished with deep fried cottage cheese balls
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cashewnuts (काजू), Cottage cheese (paneer
Cuisine : Indian
Course : Rice
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For more recipes related to Kaju Moti Pulao checkout Cashew Coconut Pulao . You can also find more Rice recipes like Kaju Saathe Khichdi Pulao Gulbadan Pulao Soya Nugget Biryani - SK Khazana masala rice
Kaju Moti Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kaju Moti Pulao Recipe
Cashewnuts 20-25
Cottage cheese (paneer 150 grams
Basmati rice soaked for 30 minutes 1 1/2 cups
Salt to taste
Cornflour 3 teaspoons
Oil to deep fry
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Black cardamoms 2
Cloves 5-6
Black peppercorns 8-10
Turmeric powder 1 teaspoon
Milk 1 1/2 cups
Method
Step 1
Grate the cottage cheese into a bowl, add salt and cornflour and mix well. Divide the mixture into small marble-sized balls.
Step 2
Heat sufficient oil in a kadai and deep-fry the cottage cheese balls till golden. Drain and transfer them into a bowl. In the same oil, deep-fry the cashewnuts.
Step 3
Heat ghee in a deep thick bottomed non-stick pan, add cumin seeds, black cardamoms, cloves and peppercorns and saute till fragrant.
Step 4
When the cashewnuts turn a light brown, drain and keep them in another bowl.
Step 5
Add turmeric powder to the pan and mix. Drain and add basmati rice and saute for 1 minute. Add 1½ cups water and milk and mix. Add salt and fried cashewnuts and mix.
Step 6
When the mixture comes to a boil, cover the pan and cook on medium heat till done.
Step 7
When all the liquid has been absorbed and the rice cooked, switch off the heat and let the rice remain covered in the pan for 10-15 minutes.
Step 8
Transfer the rice into a serving plate, garnish with the cottage cheese balls and serve hot.
Nutrition Info
Calories : 2462 Kcal
Carbohydrates : 254.3 gm
Protein : 65.1 gm
Fat : 131.7 gm
Other : Zinc- 1.5mg
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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.
