Kaju Moti Pulao | काजू मोती पुलाव | Sanjeev Kapoor Khazana

Delight in the abundant and flavorful 'Kaju Moti Pulao.' This dish features fragrant basmati rice, prepared with a mix of spices and topped with crispy paneer (cottage cheese) balls, making it best for your festive events.

KAJU MOTI PULAO

Active ingredients

20-25 cashewnuts
1 cup grated home cheese (paneer).
1 1/2 cups Basmati rice, soaked.
Salt to taste.
3 teaspoons cornflour.
Oil for deep-frying.
3 tablespoons ghee.
1 teaspoon cumin seeds.
2 black cardamoms.
2 cloves.
4 black peppercorns.
1 teaspoon turmeric powder.
1 1/2 cups milk.

Technique.

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

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Kaju Moti Pulao | काजू मोती पुलाव | Sanjeev Kapoor Khazana

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32 Comments

  1. It’s a great recipe but my grandmother and mother used to 😊make it with keema moti .Though takes time and tests the patience but I love it and make it only for special guests and on birthdays on demand .😊 Thanks for sharing as this seems a less time taking version.

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