Pulao is an integral part of Indian cuisine. You can find different types of pulao in the different regions of the country. Last week my friend mentioned moti pulao. I have never heard of such a pulao before. It is made with paneer shaped into tiny balls and fried, then layered with rice, and topped with these tiny balls wrapped in edible silver. My friend said that she made it with minced meat balls. I adapted Chef Sanjeev Kapoor's recipe and made it for lunch today. It is a mild pulao, which could be paired with a spicy kurma.
Ingredients for 4 servings:
2 Cups basmati rice, cooked and cooled
4 oz. Paneer (100 gm), grated or fresh
2 Tablespoons cashew nut powder
2 Tablespoons corn starch
1/2 teaspoon salt
Ghee or oil for frying
2 Tablespoon ghee
4 green cardamom
3 cloves
1 inch cinnamon
1 bay leaf
1 Tablespoon green chili-ginger paste
salt to taste
2 Tablespoon milk
3-4 strands of saffron
1 Tablespoon fresh chopped cilantro
1 Tablespoon fresh chopped mint
Method:
1. Cook rice and allow to cool.
2. Take grated paneer in a medium bowl. Add corn starch, cashew nut powder, and salt. Knead well to a soft dough. Add a teaspoon of milk if needed, to make the dough.
3. Shape the dough tiny balls or pearls.
4. Fry paneer balls in ghee until golden brown. Keep aside.
5. Add saffron to warm milk. Keep aside.
7. Add green chili-ginger past. Give a quick sauté for a minute.
8. Add half of the paneer balls to the pan. Mix wee to coat.
9. Add rice to the pan. Add salt and mix well.
10. Pour saffron milk evenly over the rice.
11. Gently fold in chopped cilantro and mint.
12. Wrap the remaining paneer balls with edible silver. Serve hot with a spicy curry.
I avoided deep frying paneer balls. I fried them in the air fryer for 7 minutes at 370.
For 2 cups rice, I used 2 cups water and 2 cups coconut milk. This enhanced the flavor.
I added 1 teaspoon red chili powder to the green chili paste, as it was too mild for my taste.
I did not use edible silver, as I did not have it.
No comments:
Post a Comment