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

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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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