Paneer (cottage cheese)
Basmati rice cooked
Cornflour/ corn starch
1 1/2 tablespoons
to deep fry
a few strands
2 inch sti
Ginger-green chilli paste
Fresh coriander leaves chopped
Fresh mint leaves chopped
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.
Heat sufficient oil in a kadai and deep-fry paneer balls, on medium heat, till light golden brown.
Drain on absorbent paper. Mix milk and saffron in a bowl and heat in a microwave on HIGH for 30 seconds.
Heat ghee in a non-stick pan, add green cardamoms, cloves, bay leaf and cinnamon sticks and saute till fragrant.
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.
Coat the remaining paneer balls with silver foil. Transfer the pulao into a serving bowl, garnish with silver foil coated paneer balls and serve.