Name: Moti pulao recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Moti pulao :; For the motis:; Paneer - 1 cup; Cashew nuts powder - 1 tbsp; Cornflour - 2 tbsp; Salt; Refined oil; For the pulao :; Basmati rice - 1 cup; Water - 2 cups; Cinnamon - 1; Bay leaf - 1; Cardamom - 2; Staranise - 1; Saffron in milk - 2 tbsp; Cashew nuts - 10; Kismis - 10; Salt; ghee

ABOUT Moti pulao RECIPE

This recipe is taken from the book, "INDIA ON MY PLATTER" by chef Saransh goila

Ingredients Serving: 4

Moti pulao :
For the motis:
Paneer - 1 cup
Cashew nuts powder - 1 tbsp
Cornflour - 2 tbsp
Salt
Refined oil
For the pulao :
Basmati rice - 1 cup
Water - 2 cups
Cinnamon - 1
Bay leaf - 1
Cardamom - 2
Staranise - 1
Saffron in milk - 2 tbsp
Cashew nuts - 10
Kismis - 10
Salt
ghee

Instructions

Mix the Paneer, salt, cashew nuts powder, cornflour together to form a dough.
Divide it into balls and deep fry them in hot oil. Keep aside.
Heat a kadhai, or saucepan, add ghee. Fry the cashew nuts and Kismis, keep aside.
In the same ghee, add Tue bay leaf, cinnamon, cardamom, star anise.
Once it smells, add the rice and stir.
Add the saffron in milk, salt and water. Close the lid and cook till done.
Garnish the rice with fried dry fruits, the Paneer motis.
P.S : The motis are to be served with silver warq on it, I did not have it so did not serve.

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