There is this channel called Epic. They have wonderful programs and one such program was Lost Recipes. This program was all about age old traditional recipes which are becoming extinct because the cooking process is laborious and people are no more interested in carrying them ahead.
The pulao was extremely laborious in process. Egg whites were injected into the intestine of goat. They were made into small balls by tying them with thread in between and cooked in boiling water. Once done, these cooked egg whites were added into the pulao that is made. The egg whites literally looked like pearls!!!
So my search began for a vegetarian version. And viola it was non other than the evergreen Paneer!! Though there were many variations, I used my own for the paneer and made the pulao. The pulao as such is very mildly spiced because I paired it with the rich Gobi Musallam.
What would you need:
- Rice – 1 cup
- Onion – 2 medium sized (finely chopped)
- Cloves – 2
- Cinnamon – ½’ stick
- Pepper – 10 nos.
- Bay Leaf – 2
- Ghee – 2 tbsp
- Salt – to taste
For
the Moti:
- Paneer – 150 grams (crumbled)
- Potato – 1 (boiled & mashed)
- Salt – t0 taste
- Coriander Powder – ½ tsp
- Jeera Powder – ¼ tsp
- Garam Masala Powder – 1 tsp
- Red Chilli Powder – ½ tsp
- Cornflour – 1 tbsp
- Oil – for deep frying
What would you need:
To cook rice:
- Wash the rice and keep aside.
- In a pan, heat the ghee. Add cloves, cinnamon, bay leaf, pepper and sauté until aromatic.
- Now add the onions and fry them until they turn translucent.
- Add salt and stir. Add the rice now and stir again.
- Add water and cook the rice until fluffy and keep ready.
To
make the moti’s:
- Mix all the ingredients except oil and make small sized balls.
- Heat oil and deep fry the balls until golden brown.
Assembling
the Pulao:
- Fluff up the rice and add all the deep fried paneer balls into the rice and serve.
Few
more:
- You could cook the rice with coconut milk for an added flavour.
Njoy with your loved ones...
Luv..
Champa
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