How to make Paneer Moti Pulao - These silver foil coated paneer balls make this pulao tasty and great to look at.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cottage Cheese, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

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Paneer Moti Pulao

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.    

For more recipes related to Paneer Moti Pulao checkout Paneer Pepper Rice. You can also find more Rice recipes like Clay Pot Rice, Baingan Pulao, Chicken Pulao, Burnt Garlic Vegetable Fried Rice.

Paneer Moti Pulao Recipe Card

Paneer Moti Pulao
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Moti Pulao Recipe

  • Cottage Cheese 50 grams

  • Basmati Rice cooked 3 cups

  • Cashewnut powder 2 tablespoons

  • Salt to taste

  • Cornflour/ corn starch 1 1/2 tablespoons

  • Oil to deep fry

  • Saffron (kesar) a few strands

  • Milk 2 tablespoons

  • Ghee 2 tablespoons

  • Green cardamoms 6-8

  • Bay leaves 1

  • Cinnamon 2 inch sti

  • Ginger-green chilli paste 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Silver warq 2 sheets

Method

Step 1

Mix paneer, cashewnut powder, salt and cornflour in a plate and knead into a smooth dough. Divide into small equal portions and roll into balls.

Step 2

Heat sufficient oil in a kadai and deep-fry paneer balls, on medium heat, till light golden brown.

Step 3

Drain on absorbent paper. Mix milk and saffron in a bowl and heat in a microwave on HIGH for 30 seconds.

Step 4

Heat ghee in a non-stick pan, add green cardamoms, cloves, bay leaf and cinnamon sticks and saute till fragrant.

Step 5

Add ginger and green chilli paste and saute for 1 minute. Add half the paneer balls and mix well.Add cooked rice, saffron milk and salt and mix lightly. Add coriander and mint leaves and mix.

Step 6

Coat the remaining paneer balls with silver foil. Transfer the pulao into a serving bowl, garnish with silver foil coated paneer balls and serve.

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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 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.