Rajasthani Motiyan Pulao

Flavourful pulao dotted with cottage cheese and cashewnut balls.

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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)


  1. 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.
  2. 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.
  3. When cooled cover them with silver warq. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon and green cardamoms and sauté till fragrant.
  4. 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.
  5. 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