Jaipuri Moti Pulao

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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