Steps to Make Appetizing Shahi Kaju Moti Pulao

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Shahi Kaju Moti Pulao. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Shahi Kaju Moti Pulao Recipe.

You can have Shahi Kaju Moti Pulao using 19 ingredients and 14 steps. Here is how you cook that.

Ingredients of Shahi Kaju Moti Pulao

1. You need of For Pulao:-.
2. It’s 2 cup of basmati rice.
3. Take 4 cup of hot water.
4. You need 2 tbsp of ghee.
5. You need 1 tbsp of saffron soaked milk.
6. Prepare 3 tbsp of sugar.
7. You need 1/2 tsp of salt.
8. Make ready 1inch of " cinnamon stick.
9. Prepare 3 of green Cardamom.
10. It’s 1 of black cardamom.
11. Prepare 4 of cloves.
12. Prepare 1 of bay leaf.
13. Take 1 Cup of cashew nuts raisin.
14. Prepare of For Moti :-.
15. Prepare 100 gm of paneer.
16. Take 2 tbsp of cashew nuts (ground).
17. Prepare 1 tsp of sugar.
18. Prepare 2 tbsp of cornflour.
19. It’s as needed of Oil to deep fry.

Shahi Kaju Moti Pulao instructions

1. Making Moti:-.
2. In a mixing bowl mix paneer ground cashew nuts sugar and cornflour and knead into a smooth dough. Divide into small equal portions and roll into a small ball..
3. Heat a vessel with oil and deep fry paneer balls on medium flame till light golden brown. Drain on kitchen paper..
4. Making Pulao:-.
5. Wash and rinse rice and leave it to air dry over a strainer..
6. Once dry transfer it into a mixing bowl.add to it Turmeric powder and ghee. Mix until rice grains are well costed with ghee and turmeric powder. cover and rest for about 30 minutes..
7. Heat 1 tbsp ghee in a vessel.add the cashew nuts and raisins and fry them.untill they are lightly golden.keep it aside..
8. Now add 2 tbsp ghee in a same vessel and add cinnamon sticks Cardamom cloves bay leaf and saute 1 min. Now add the marinade rice. Fry gently it for about 5-6 minutes on medium flame..
9. Add the fried nut and raisins and 4 cup hot water along with salt.(*The ammount of water is important. Water should always be in a 1:2 ratio).
10. Check in between and lightly stir if required..
11. Once the water is almost evaporated from the rice add sugar and lightly mix and spread paneer balls over the rice and mix it. Cover it and cook for another 5 minutes in low flame..
12. Switch off the flame and don't open the lid for 10 minutes..
13. After 10 minutes open the lid and mix the pulao with paneer ball a gently light stir..
14. Serve it hot..