Sanjeev Kapoor

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Angoori Pulao  Recipe

Rice preparation with silver coated paneer balls and spices.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings :

Angoori Pulao

Main Ingredients

Basmati rice, Paneer (cottage cheese)





Level Of Cooking



  • Basmati rice soaked
    1 1/2 cup
  • Paneer (cottage cheese) grated
    1 cup
  • Salt
  • Oil
    2 tbsps + to deep fry
  • Silver warq
    2-3 sheet
  • Cumin seeds
    1 teaspoon
  • Black peppercorns
  • Black cardamoms
  • Cloves
  • Green chillies,broken
  • Ghee
    to deep fry
  • Cashewnuts
  • Onions sliced
    2 medium
  • Yogurt whisked
    1/2 cup
  • Fresh mint leaves chopped
  • Deep fried onions
    1/2 cup


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.

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