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Kaju Moti Pulao

Rich pulao made with cottage cheese balls and cashewnuts. This recipe is from FoodFood TV channel

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Kaju Moti Pulao
Main Ingredients Cashewnuts, Paneer (cottage cheese),grated
Cuisine Moghlai
Course Rice
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Medium
Others Veg

Ingredients list for Kaju Moti Pulao

  • 20-25 Cashewnuts
  • 1 cup Paneer (cottage cheese),grated
  • 1 1/2 cups Basmati rice,soaked
  • to taste Salt
  • 3 teaspoons Cornflour/ corn starch
  • for frying Oil
  • 3 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 2 Black cardamoms
  • 2 Cloves
  • 4 Black peppercorns
  • 1 teaspoon Turmeric powder
  • 1 1/2 cups Milk

Method

  1. Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a kadai and deep-fry the paneer balls till golden. Drain on absorbent paper. In the same oil, deep-fry the cashewnuts till light golden. Drain on a
  2. If you wish you can decorate the paneer balls with silver varq. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cloves, peppercorns and turmeric powder. Sauté for one minute.
  3. Drain and add the rice and mix. Add one and a half cups water and milk and mix. Add salt and mix. When the mixture comes to a boil, add the fried cashewnuts. Mix and cover the pan and cook till done.
  4. Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

Nutrition Info

Calories 630
Carbohydrates 64
Protein 15.9
Fat 41.6
Other Fiber 0.3
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