Angoori Pulao

Rice preparation with silver coated paneer balls and spices. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Basmati Rice, Paneer
Cuisine Indian
Course Rice
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Angoori Pulao

  • 1 1/2 cup Basmati Rice soaked
  • 1 cup Paneer grated
  • Salt
  • 2 tbsps + to deep fry Oil
  • 2-3 sheet Silver warq
  • 1 teaspoon Cumin seeds
  • 4 Black peppercorns
  • 2 Black cardamoms
  • 2 Cloves
  • 2 Green chillies,broken
  • to deep fry Ghee
  • 20-25 Cashewnuts
  • 2 medium Onions sliced
  • 1/2 cup Yogurt whisked
  • 10-15 Fresh mint leaves chopped
  • 1/2 cup Deep fried onions


  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.
  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.
  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.
  4. Add cashewnuts and onions. Stir and sauté for two minutes. Add yogurt and mix. Add rice, salt and two cups of water.
  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.
  6. Add the paneer balls and serve hot.

Nutrition Info

Calories 2191
Carbohydrates 45.6
Protein 118.9
Fat 170.5