Kaju Paneer Pulao

Finally,I come up with a very special recipe after a gap.I am sorry for posting it after a long break.This recipe is taken from Sanjeev Kapoor's kitchen Kaju Moti Pulao. I made this for dinner. It turned out really delicious. Kaju and Paneer make the richest combo in a vegetarian meal.This make a sumptuous main course. This is sure to be a feast to your taste buds. This is a very simple and rich recipe with No onion, garlic or any masala. This is so flavorful and gentle on stomach  - Sattvik Cuisine.

serves:2-3

Ingredients

1. Cashew nuts- 10
2. Paneer/Cottage Cheese-250 gms(grated)
3. Basmati rice-1.5 cups
4. Salt to taste
5. Cornflour- 3 tsp
6. Oil for frying
7. Ghee- 3 tbsp
8. Cumin seeds- 1 tsp
9. Black cardamoms- 2
10. Cloves- 2
11. Cinnamon stick-1
12. Black peppercorns- 4
13. Turmeric powder-1 tsp
14. Milk- 3 cups

Method

1. Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a pan and deep-fry the paneer balls till golden. Drain on absorbent paper and keep it aside. In the same oil, deep-fry the cashew nuts till light golden. Drain on absorbent paper and keep it aside.

2. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cinnamon,cloves, peppercorns and turmeric powder. Saute for one minute.

3. Drain the rice and add it to the above content. Add milk and cook the rice as mentioned here.

4. Once the rice is done, add the fried cashews and paneer balls on top and give it a gentle mixture.

4. Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

Notes,Tips & Add-on's

1. You can also use coconut milk instead of normal milk. This gives additional flavor and taste.

Cashewnut / Kaju Pulao

Cashewnut Pulao is one of my favourites whenever I am at Hot Chips Restaurant.A mild aromatic pulao seasoned with roasted cashewnuts and ghee.This is a very simple yet delicious and rich pulao that can be done in a jiffy.The coconut milk adds to the rich taste and hence I have used it.

serves:3

Ingredients

1. Basmathi rice-1.5 cups
2. Cashew nuts-2 tbsp (chopped into medium size)
3. Onion - 1 big (thinly sliced lengthwise)
4. Coriander leaves-fistful
5. Green Chili-2
6. Coconut Milk- 3 cups (diluted - 2 cups milk with 1 cup water)
7. Ghee-1 tbsp
8. Ginger Garlic paste- 1 tbsp
9. Salt to taste

Masala Ingredients

1. Bay Leaf - 1 Medium or Big
2. Fennel Seeds - 1 tsp
3. Jeera/Cumin Seeds - 1 tsp
4. Cloves - 2-3
5. Green Cardamom- 3 
6. Black Cardamoms - 2 
7. Cinnamon - 1 inch stick
8. Star Anise - 2
9. Mace/Japathri -2

Method

1. Rinse well and soak Basmathi rice in water for about 30 mins.

2. In a pan, heat some ghee,add Bay leaf and saute for 2-3  mins.

3. Add cumin seeds and fennel seeds.After they crackle,add all other masala ingredients and saute for 2 mins on a low flame.

4.  Add Onions and green chili. Saute well until onions turns translucent. 

5. Add Ginger garlic paste and saute till the raw smell of garlic and ginger goes off.

6. Strain the soaked rice,some chopped coriander leaves and add it to the above pan.

7. Mix the rice well with masala and saute well.

8. Once the rice is mixed evenly and gently with the masala paste, remove the pan from the flame.

9. Transfer the rice to a pressure cooker,add salt and diluted coconut milk.

10. Cook the rice as mentioned here for 1:2 ratio.

11. Roast the cashew nuts in a tsp of ghee until they turn light brown in color.

12. Mix the roasted cashew nuts with cooked rice gently. 

13. Garnish with chopped coriander leaves and some roasted cashews and serve hot with spicy accompaniments. 

Notes,Tips & Add-On's

1. Instead of coriander,you can use mint or celery leaves.
2. Remove the bay leaf from rice before serving as it is used only for infusing aroma.