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shahi kaju moti pulao Recipe
Chef Harpal Singh Sokhi
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Ingredients
For Moti
Paneer grated (1 cup)
Powder Sugar (2 tbsp)
Cashew nuts powder (1 tbsp)
Corn flour (2 tbsp + for dusting)
Chandi varak (2 no.)
Fortune soya bean refined oil (for deep fry)
For Pulao
Fortune Rozana Basmati Rice (2 cup)
Turmeric powder (¼ tsp)
Ghee (2 tbsp + 1 tbsp)
Cashew nuts (¼ cup)
Raisins (¼ cup)
Bay leaf (1 no.)
Cinnamon stick (1 inch)
Green Cardamom (2-3 no.)
Black cardamom (1 no.)
Cloves (3-4 no.)
Water (as required)
Salt (to taste)
Powder Sugar (3 tbsp)
Saffron (½ gm)
Milk (2 tbsp)
method
Making Moti:
In a mixing bowl mix paneer, powder sugar, cashew nuts powder and corn flour and knead into smooth dough.
Take some corn flour in a plate.
Divide the paneer mixture in small equal portions and roll into a small ball, place it on the plate.
Roll the paneer ball in corn flour.
Heat Fortune refined soya bean Oil in kadai and deep fry paneer balls on medium flame till crisp. Drain on kitchen paper. keep it aside
Fry the cashew nuts, raisins and keep it aside.
Apply chandi varak on the paneer balls and keep it aside.
Making Pulao:
Wash and rinse Fortune Rozana Basmati Rice.
Soak saffron in milk and keep it aside.
Take muslin cloth on a plate, spread the soak rice over it and leave it to dry. Keep it aside.
Once rice is dry transfer it into a mixing bowl, add turmeric powder and ghee and mix well. Keep it aside.
Heat 1 tbsp of ghee in a pressure cooker, add bay leaf, cinnamon sticks, green Cardamom, black cardamom and cloves, mix well and saute for 30 sec.
Now add the marinated rice, mix well and sauté for 1 min. on medium
flame.
Add water, salt and sugar and mix well.
Add saffron soaked milk and mix well.
Close the lid and pressure cook for 3 whistles.
After 3 whistles close the flame and keep it aside for 10 min.
Remove the pulao in serving plate, arrange prepared paneer ball, cashew and raisin on top.
Serve it hot.
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