Ingredients:
Basmati Rice – 2 cups
Refined Oil – 4 tbsp
Bayleaf – 1
Cinnamon Sticks – 3
Cloves – 6
Caraway Seeds – 2/3 tsp
Green Cardamoms – 8
Black Pepper – 10
Onions – 1/4 cup, finely chopped
Ginger Paste – 2 1/2 tsp
Garam Masala – 2 tsp
Water – 2 1/2 cups
Salt to taste
Paneer – 1/2 cup
Milk – 3 1/2 tbsp
Saffron Strands – a pinch
Spinach Juice – 2 tsp (optional)
Butter – 2 tbsp
Mace Powder – 2/3 tsp
Green Coriander – 2 tsp, chopped
Method:
1. Wash and soak the rice in water for 30 minutes.
2. Heat the oil in a heavy pot.
3. Add the bayleaf, cinnamon, cloves, caraway seeds, cardamoms and black pepper.
4. Saute over medium heat till the spices begin to crackle.
5. Add onions, stir and cook till soft and golden.
6. Add ginger paste and garam masala and saute for 30 to 40 seconds.
7. Add the rice, stir and cook over medium heat for 3 to 4 minutes.
8. Add water, bring a boil and add salt.
9. Lower the heat, cover and cook till the rice is done and the liquid has evaporated.
10. While the rice is cooking, grate the cottage cheese in a bowl.
11 Mix in 10 ml of milk and season with salt.
12. Divide this mixture into three portions.
13. Mix one portion with the saffron dissolved in 10ml of milk and the second portion with the spinach juice, the third portion as it is.
14. Make small balls of 4 to 5 gms each from these mixtures and fry them in butter.
15. These balls are called the Noormehal.
16. Add mace powder to the remaining milk and keep aside.
17. Transfer the pulao to a serving platter.
18. Garnish with the cottage cheese balls, green coriander and lace with milk mixture.
19. Serve hot.
