June 25, 2013

Cottage Cheese Pulao

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


  1. Soak rice in water for 30 minutes, drain the water and keep aside.
  2. Mash the cottage cheese. Add salt, chilli powder and corn flour. Mix well and make small balls of the mixture.
  3. Heat oil in a pan and deep fry the balls to a light golden brown colour. Remove and keep aside.
  4. Heat oil in a thick bottom vessel, add the whole spices and saute till they crackle.
  5. Add sliced onions and stir fry to a golden brown colour. Add ginger garlic paste and saute.
  6. Add water and bring it to boil. Add butter, salt and lemon juice.
  7. Add rice and cook on medium flame, stirring occasionally.
  8. When the water is reduced  to the rice level, sprinkle milk on top.
  9. Cover with aluminium foil or seal with dough and cook on low heat for 15 minutes or until rice is cooked.
  10. Remove from heat and add fried cottage cheese balls.
  11. Serve hot.

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