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Moti Pulao

Published under: Pulao

For the Paneer Balls:
Paneer – 200 gms
Semolina – 2 tbsp
Salt – 1/4 tsp
Chilli Powder – 1/4 tsp
Oil for deep frying

For the Rice:
Rice – 1 cup
Oil – 2 tbsp
Hot Water – 2 cups
Cinnamon Stick – 1
Cardamom – 1
Cloves – 2
Salt to Taste

For the Masala:
Onion Paste – 1/2 cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Curd – 1/2 cup
Tomato Puree – 1/2 cup
Hot Water – 1 cup
Garam Masala – 1 tsp
Pepper Powder – 1 tsp
Chilli Powder – 1 tsp
Oil – 6 tsp
Salt as per taste

1. Mix the ingredients for the paneer balls.
2. Make small balls.
3. Deep fry in hot oil and keep aside.
4. Heat oil in a heavy-bottomed pan.
5. Add the whole garam masala and rice.
6. Stir fry for 2 minutes, add water and salt to taste.
7. When the water starts boiling, simmer on low flame and cook till the rice is tender.
8. In a different pan, heat the oil for masala.
9. Fry the onion, ginger and garlic pastes till brown.
10. Add the dry masalas, tomato puree and curd.
11. Cook for 10 minutes, adding salt.
12. At the end, add the paneer balls.
13. Grease a heavy-bottomed pan.
14. Divide the cooked rice into two portions.
15. Spread one part evenly in the greased pan.
16. Spread the paneer masala over it.
17. Cover with the second portion of rice.
18. Sprinkle saffron milk over it.
19. Put a heavy lid over it and bake at 200C for 20 minutes.
20. Remove and serve hot.

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