Paneer Moti Pulao

A rich and flavourful pulao topped with paneer balls that adds to the texture and aesthetics of the dish This is a Sanjeev Kapoor exclusive recipe.

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Paneer Moti Pulao

Main Ingredients Basmati rice, Cottage cheese (paneer)
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Moti Pulao

  • 1 1/2 cups Basmati rice soaked for 30 minutes and drained
  • 3/4 cup Cottage cheese (paneer) grated
  • 1 1/2 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 4-5 Cloves
  • 2 Black cardamoms
  • 6-7 Black peppercorns
  • 2 Green chillies slit
  • 1 Large onion sliced
  • 10-12 Cashewnuts
  • 1/2 cup Yogurt
  • to taste Salt
  • 1/4 teaspoon Green cardamom powder
  • 1 tablespoon Cornflour
  • to deep fry Oil
  • as required Silver warq
  • 2 tablespoons Fresh mint leaves
  • 1/2 cup Fried onions
  • to garnish Fresh coriander leaves


  1. Heat ghee in a deep non-stick pan, add cumin seeds, cloves, black cardamoms, black peppercorns, mix and saute till fragrant. Add green chillies and onion, mix and sauté till translucent.
  2. Add cashewnuts, mix and sauté for 2 minutes. Add yogurt, mix and cook for 1-2 minutes.
  3. Add basmati rice and salt and mix well. Add 3 cups water and mix well, cover and cook till the rice is cooked.
  4. Meanwhile to make moti, heat sufficient oil in a kadai. Take cottage cheese in another bowl, add salt, green cardamom powder and cornflour and mix well. Divide the mixture into small equal portions and shape them into balls.
  5. Slide these balls into hot oil and deep-fry, on medium heat, till golden. Drain on absorbent paper. Let them cool and cover them with silver warq.
  6. Add mint leaves and fried onion to the cooked rice and mix gently. Add few of the cottage cheese balls and mix gently and the pan off the heat.
  7. Transfer the pulao into a serving plate, garnish with the remaining cottage cheese balls and sprig of coriander leaves and serve hot.