Rajasthani Motiyan Pulao Flavourful pulao dotted with cottage cheese and cashewnut balls. By Sanjeev Kapoor 27 Apr 2016 in Recipes Course New Update Main Ingredients Basmati rice, Cottage cheese Cuisine Rajasthani Course Rice Prep Time 31-40 minutes Cook time 1-1.30 hour Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rajasthani Motiyan Pulao 1 1/2 cups Basmati rice 1 cup Cottage cheese grated 3 tablespoons Cashewnut powder 1 1/2 tablespoons Cornflour/ corn starch to taste Salt to deep fry Oil 2 sheet Silver warq 1 tablespoon Ghee 6-8 Cloves 2 Bay leaves 2 inch sticks Cinnamon 6-8 Green cardamoms 1/4 cup Raisins a few strands Saffron (kesar) Method Pick, clean, wash and soak rice in four cups of water for about half an hour. Drain and keep aside. Take grated paneer in a bowl. Add cashewnut powder, cornflour and salt. Knead into a smooth dough and roll into small balls. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown. Drain and place on an absorbent paper. When cooled cover them with silver warq. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon and green cardamoms and sauté till fragrant. Add rice and raisins and stir gently for one minute. Add three cups hot water, saffron and salt. When the mixture comes to a boil, reduce heat, cover and cook till rice is done. Serve rice in a platter garnished with the fried paneer balls. Nutrition Info Calories 2042 Carbohydrates 263.8 Protein 50.9 Fat 86.9 Other Fiber 20.8gm #Oil #Cornflour/ corn starch #Bay leaves #Silver warq #Salt #Green cardamoms #Cloves #Basmati rice #Ghee #Cashewnut powder #Saffron (kesar) #Raisins #Cinnamon Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article