Noormehal Pulao (Aromatic rice topped with fried cottage che recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati or any long-grained variety
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 Bay leaf (tej patta)
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
1 tsp (2 g) Black cumin (shahi jeera) seeds
8 Green cardamom (choti elaichi)
10 Black peppercorns (sabut kali mirch)
1/2 cup (60 g) 2 oz Onions, finely chopped
2 tsp (12 g) Ginger (adrak) paste
2 tsp (4 g) Garam masala
2 cups (500 ml) 16 fl oz Water / Chicken stock
Salt to taste
100 g (3 1/4 oz) Cottage cheese (paneer), grated
4 tbsp (60 ml) 2 fl oz Cream/Milk
a pinch Saffron (kesar) strands
2 tsp (10 ml) Spinach (palak) juice, optional
2 tbsp (40 g) 1 1/4 oz Butter
1 tsp (2 g) Mace (javitri) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 Bay leaf (tej patta)
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
1 tsp (2 g) Black cumin (shahi jeera) seeds
8 Green cardamom (choti elaichi)
10 Black peppercorns (sabut kali mirch)
1/2 cup (60 g) 2 oz Onions, finely chopped
2 tsp (12 g) Ginger (adrak) paste
2 tsp (4 g) Garam masala
2 cups (500 ml) 16 fl oz Water / Chicken stock
Salt to taste
100 g (3 1/4 oz) Cottage cheese (paneer), grated
4 tbsp (60 ml) 2 fl oz Cream/Milk
a pinch Saffron (kesar) strands
2 tsp (10 ml) Spinach (palak) juice, optional
2 tbsp (40 g) 1 1/4 oz Butter
1 tsp (2 g) Mace (javitri) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Wash and soak the rice in water for 30 minutes.
2. Heat the oil in a heavy-bottomed pot; add bay leaf, cinnamon sticks, cloves, black cumin seeds, green cardamom, and black pepper. Saute on medium heat till the spices begin to crackle.
3. Add onions; stir and cook till soft and golden. Add ginger paste and garam masala; saute for 30 - 40 seconds.
4. Add the rice, stir and cook on medium heat for 3 - 4 minutes. Add water / chicken stock and bring the mixture to the boil. Add salt and lower heat. Cook covered till the rice is done and the liquid has evaporated.
5. Mix the cottage cheese with 2 tsp cream / milk and season with salt. Divide this mixture into three portions. Mix one portion with the saffron dissolved in 2 tsp cream / milk and the second portion with the spinach juice; keep the third portion as it is.
6. Make small balls of 4 - 5 g each from these mixtures and fry them in butter. (These balls are called noormehal.)
7. Add mace powder to the remaining cream / milk and keep aside.
8. Transfer the pulao to a serving platter. Garnish with the cottage cheese balls, green coriander, and lace with cream / milk mixture. Serve hot.
2. Heat the oil in a heavy-bottomed pot; add bay leaf, cinnamon sticks, cloves, black cumin seeds, green cardamom, and black pepper. Saute on medium heat till the spices begin to crackle.
3. Add onions; stir and cook till soft and golden. Add ginger paste and garam masala; saute for 30 - 40 seconds.
4. Add the rice, stir and cook on medium heat for 3 - 4 minutes. Add water / chicken stock and bring the mixture to the boil. Add salt and lower heat. Cook covered till the rice is done and the liquid has evaporated.
5. Mix the cottage cheese with 2 tsp cream / milk and season with salt. Divide this mixture into three portions. Mix one portion with the saffron dissolved in 2 tsp cream / milk and the second portion with the spinach juice; keep the third portion as it is.
6. Make small balls of 4 - 5 g each from these mixtures and fry them in butter. (These balls are called noormehal.)
7. Add mace powder to the remaining cream / milk and keep aside.
8. Transfer the pulao to a serving platter. Garnish with the cottage cheese balls, green coriander, and lace with cream / milk mixture. Serve hot.
serving amount
serves: 4 - 5
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
