1 3/4 cups (350 g) 12 oz Rice, Basmati
90 g (3 oz) Cottage cheese (paneer)
Salt to taste
1/2 tsp Red chilli powder
2 tsp (4 g) Cornflour
1 tbsp (15 ml) Vegetable oil
2 tsp (4 g) Cinnamon (dalchini) powder
4 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
4 Cloves (laung)
4 Bay leaves (tej patta)
3 tbsp (36 g) 1 1/4 oz Onions, sliced
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
3 cups (750 ml) 24 fl oz Water
1 1/2 tsp (6 g) Salt
1/2 cup (100 g) 3 1/2 oz Butter
1/2 Lemon (nimbu)
4 tbsp (60 ml) 2 fl oz Milk
90 g (3 oz) Cottage cheese (paneer)
Salt to taste
1/2 tsp Red chilli powder
2 tsp (4 g) Cornflour
1 tbsp (15 ml) Vegetable oil
2 tsp (4 g) Cinnamon (dalchini) powder
4 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
4 Cloves (laung)
4 Bay leaves (tej patta)
3 tbsp (36 g) 1 1/4 oz Onions, sliced
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
3 cups (750 ml) 24 fl oz Water
1 1/2 tsp (6 g) Salt
1/2 cup (100 g) 3 1/2 oz Butter
1/2 Lemon (nimbu)
4 tbsp (60 ml) 2 fl oz Milk
method
1. Soak the rice in sufficient water for 30 minutes; drain and keep aside.
2. Mash the cottage cheese and add salt, red chilli powder, and cornflour. Mix well and make small balls of the mixture. Heat the oil in a pan and deep-fry the cottage cheese balls to a light golden brown colour. Remove and keep aside.
3. Heat the oil in a pot; add the whole spices and saute till they crackle. Add onions and stir-fry to a golden brown colour. Add ginger-garlic paste dissolved in water.
4. Stir in water and bring to the boil. Add salt, butter, and juice of half a lemon. Add the rice and cook on medium heat, stirring occasionally.
5. When the water is reduced to the level of the rice, sprinkle milk on top. Cover with a wet cloth and cook on low heat (dum) for 15 minutes or until the rice is cooked.
6. Remove from heat and serve hot, garnished with fried cottage cheese balls.
2. Mash the cottage cheese and add salt, red chilli powder, and cornflour. Mix well and make small balls of the mixture. Heat the oil in a pan and deep-fry the cottage cheese balls to a light golden brown colour. Remove and keep aside.
3. Heat the oil in a pot; add the whole spices and saute till they crackle. Add onions and stir-fry to a golden brown colour. Add ginger-garlic paste dissolved in water.
4. Stir in water and bring to the boil. Add salt, butter, and juice of half a lemon. Add the rice and cook on medium heat, stirring occasionally.
5. When the water is reduced to the level of the rice, sprinkle milk on top. Cover with a wet cloth and cook on low heat (dum) for 15 minutes or until the rice is cooked.
6. Remove from heat and serve hot, garnished with fried cottage cheese balls.
serving amount
serves: 4
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