Moti Pulao

Ingredients list for Moti Pulao

• 2 cups Basmati Rice
• 50 grams Cottage Cheese
• 2 tablespoons Cashewnut powder
• 1 1/2 tablespoons Cornflour/ corn starch
• to taste Salt
• to deep fry Oil
• 2 sheets Silver warq
• 2 tablespoons Ghee
• 6-8 Cloves
• 2 Bay leaves
• 2 one-inch Cinnamon
• 6-8 Green cardamoms
• a few strands Saffron (kesar)
• 2 tablespoons Milk

Method

1. Pick, clean, wash and soak rice in four cups of water for about half an hour. Drain and keep aside. Grate/mash paneer. Add cashewnut powder, cornstarch and salt. Knead into a smooth dough and roll into small balls.
2. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon sticks and green cardamoms.
3. Once they start to crackle, add rice. Stir gently, add four cups hot water and salt to taste. Cover and cook till rice is done. Crush saffron in a warm milk. Add this to the rice to give it flavour and colour. Serve rice in a platter garnished with the fried paneer balls.

Nutrition Info