How to make Paneer Moti Pulao -

A rich and flavourful pulao topped with paneer balls that adds to the texture and aesthetics of the dish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Cottage cheese (paneer) (पनीर)

Cuisine : Indian

Course : Rice


Paneer Moti Pulao

Paneer Moti Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer Moti Pulao Recipe

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

  • Cottage cheese (paneer) grated 3/4 cup

  • Ghee 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cloves 4-5

  • Black cardamoms 2

  • Black peppercorns 6-7

  • Green chillies slit 2

  • Large onion sliced 1

  • Cashewnuts 10-12

  • Yogurt 1/2 cup

  • Salt to taste

  • Green cardamom powder 1/4 teaspoon

  • Cornflour 1 tablespoon

  • Oil to deep fry

  • Silver warq as required

  • Fresh mint leaves 2 tablespoons

  • Fried onions 1/2 cup

  • Fresh coriander leaves to garnish

Method

Step 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.

Step 2

Add cashewnuts, mix and sauté for 2 minutes. Add yogurt, mix and cook for 1-2 minutes.

Step 3

Add basmati rice and salt and mix well. Add 3 cups water and mix well, cover and cook till the rice is cooked.

Step 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.

Step 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.

Step 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.

Step 7

Transfer the pulao into a serving plate, garnish with the remaining cottage cheese balls and sprig of coriander leaves 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 www.sanjeevkapoor.com 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.