Cottage Cheese Pulao

Cottage Cheese Pulao

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Servings: 4
Calories: 583


  • 12 oz Rice Basmati
  • 3 oz Cottage cheese paneer
  • Salt to taste
  • 1/2 tsp Red chilli powder
  • 2 tsp Cornflour
  • 1 tbsp Vegetable oil
  • 2 tsp Cinnamon dalchini powder
  • 4 Green cardamom choti elaichi
  • 2 Black cardamom badi elaichi
  • 4 Cloves laung
  • 4 Bay leaves tej patta
  • 1 1/4 oz Onions sliced
  • 1 3/4 oz Ginger-garlic adrak-lasan paste
  • 24 floz Water
  • 1 1/2 tsp Salt
  • 3 1/2 oz Butter
  • 1/2 Lemon nimbu
  • 4 tbsp Milk


  • Soak the rice in sufficient water for 30 minutes; drain and keep aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from heat and serve hot, garnished with fried cottage cheese balls.
Calories: 583 kcal
Carbohydrates: 76 g
Protein: 10 g
Fat: 26g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 1159 mg
Potassium: 231 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 762 IU
Vitamin C: 9 mg
Calcium: 105 mg
Iron: 2 mg
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