Ingredients:
Basmati Rice - 350 gms
Cottage Cheese (paneer) - 80 gms
Corn Flour - 2 tsp
Onion - 1 (sliced)
Ginger garlic paste - 3 tbsp
Salt to taste
Red Chilli powder - 1/2 tsp
Cinnamon powder - 2 tsp
Green cardamom - 4
Black cardamom - 2
Cloves - 4
Bay leaves - 4
Water - 750 ml
Butter - 1/2 cup
Lemon - 1/2
Milk - 4 tbsp
Oil for frying
Basmati Rice - 350 gms
Cottage Cheese (paneer) - 80 gms
Corn Flour - 2 tsp
Onion - 1 (sliced)
Ginger garlic paste - 3 tbsp
Salt to taste
Red Chilli powder - 1/2 tsp
Cinnamon powder - 2 tsp
Green cardamom - 4
Black cardamom - 2
Cloves - 4
Bay leaves - 4
Water - 750 ml
Butter - 1/2 cup
Lemon - 1/2
Milk - 4 tbsp
Oil for frying
Method:
- Soak rice in water for 30 minutes, drain the water and keep aside.
- Mash the cottage cheese. Add salt, chilli powder and corn flour. Mix well and make small balls of the mixture.
- Heat oil in a pan and deep fry the balls to a light golden brown colour. Remove and keep aside.
- Heat oil in a thick bottom vessel, add the whole spices and saute till they crackle.
- Add sliced onions and stir fry to a golden brown colour. Add ginger garlic paste and saute.
- Add water and bring it to boil. Add butter, salt and lemon juice.
- Add rice and cook on medium flame, stirring occasionally.
- When the water is reduced to the rice level, sprinkle milk on top.
- Cover with aluminium foil or seal with dough and cook on low heat for 15 minutes or until rice is cooked.
- Remove from heat and add fried cottage cheese balls.
- Serve hot.
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