September 12, 2011

Angoori Pulav

This is one recipe I wanted to try since a long time from Sanjeev Kapoor's site. I thought this has something to do with grapes when I saw the title, but nope. Just normal pulav with the addition of paneer in a different way. Im not a strict book to cook person, so made a few tweaks.
Basmati Rice - 1 cup
Grated Paneer - 1 cup
Cumin Seeds - 1 tsp
Black pepper corns - 5-6
Cinamon Stick - 1
Cloves - 2
Green Chilli - 1
Cashew Nuts - 10-15
Onion - 1
Fried Onion - 1/2 cup
Yoghurt - 1 cup
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Dhaniya Powder - 1 tsp
Corn Flour - 2 tsp
Salt to taste
Ghee/Oil for cooking

Grate paneer, mix it with some salt, red chili powder, dhaniya powder and make into small balls; coat it with corn flour or rice flour and deep fry till golden brown. Set it aside.
Make a paste of 1/2 onion, cashews and green chili.
Heat ghee, add cumin seeds, coarsely crushed black pepper corns, cinnamon stick, cloves and remaining 1/2 onion chopped and saute,
Add cleaned rice, paste and mix well.
Whish yoghurt and measure in the glass used for water. Add yoghurt and water as required and cook.
Garnish with fried onion, paneer balls and serve hot with tomato raitha.

Bon Appetit!!


Fahad Khan said...

May I ask what rice were you using?This is not basmati,is it?