How to make Kaju Moti Pulao -

A rich cashewnut pulao served garnished with deep fried cottage cheese balls

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cashewnuts (काजू), Cottage cheese (paneer

Cuisine : Indian

Course : Rice

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For more recipes related to Kaju Moti Pulao checkout Cashew Coconut Pulao . You can also find more Rice recipes like Kaju Saathe Khichdi Pulao Gulbadan Pulao Soya Nugget Biryani - SK Khazana masala rice

Kaju Moti Pulao

Kaju Moti Pulao Recipe Card


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.    

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kaju Moti Pulao Recipe

  • Cashewnuts 20-25

  • Cottage cheese (paneer 150 grams

  • Basmati rice soaked for 30 minutes 1 1/2 cups

  • Salt to taste

  • Cornflour 3 teaspoons

  • Oil to deep fry

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Black cardamoms 2

  • Cloves 5-6

  • Black peppercorns 8-10

  • Turmeric powder 1 teaspoon

  • Milk 1 1/2 cups


Step 1

Grate the cottage cheese into a bowl, add salt and cornflour and mix well. Divide the mixture into small marble-sized balls.

Step 2

Heat sufficient oil in a kadai and deep-fry the cottage cheese balls till golden. Drain and transfer them into a bowl. In the same oil, deep-fry the cashewnuts.

Step 3

Heat ghee in a deep thick bottomed non-stick pan, add cumin seeds, black cardamoms, cloves and peppercorns and saute till fragrant.

Step 4

When the cashewnuts turn a light brown, drain and keep them in another bowl.

Step 5

Add turmeric powder to the pan and mix. Drain and add basmati rice and saute for 1 minute. Add 1½ cups water and milk and mix. Add salt and fried cashewnuts and mix.

Step 6

When the mixture comes to a boil, cover the pan and cook on medium heat till done.

Step 7

When all the liquid has been absorbed and the rice cooked, switch off the heat and let the rice remain covered in the pan for 10-15 minutes.

Step 8

Transfer the rice into a serving plate, garnish with the cottage cheese balls and serve hot.

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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 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.