Ingredients

• 1 cup - Basmati rice
• 1 tbsp - Nuts of your choice
• 1 - Boiled potato
• 1/2 cup - Crumbled paneer
• 1 tsp - Cornflour
• 2 tbsp - Green peas
• 2 tbsp - Chopped tomato
• 2 tsp - Sugar
• 1/2 tsp - Kashmiri red chilli powder
• 1/2 tsp - Garam masala
• 1 tsp - Cumin seeds
• 1 tbsp - Ghee (clarified butter)
• Oil to Deep Fried.

How to Make Jaipuri Moti Pulao

• Wash and soak basmati rice in water for 1 hour.
• Cook with salt in water.
• Drain the excess water and keep it aside.
• Heat ghee and add jeera, when it crackles, add the peas and saute for 3-4 minutes.
• Add tomatoes, chilli powder, garam masala and salt and mix well together.
• Remove from stove and add cooked rice to this mixture and mix gently.
• Heat 1 tsp of ghee and fry nuts (do not burn).
• Add fried nuts to rice and toss.
• Mix the crumbled paneer, boiled and mashed potato, cornflour, salt and sugar in a bowl, and blend it well.
• Divide it into 7- 8 balls of equal size.
• Now heat oil in a kadai and deep-fry these balls in it until golden brown.
• Place on absorbent kitchen towel to drain excess oil.
• Now place these fried balls on the cooked rice.
• Serve hot.
• Recipe Courtesy: My Own Food Court.