For the moti:
Paneer - 50 gms
Cashew powder - 50 gms
Cornflour - 1 tsp
Salt
Pulao:
Basmathi rice - 1 cup
Ghee - 1 tbsp
Cinnamon - 1 “
Cardamom - 3
Cloves - 3
Salt
Saffron - a pinch dissolved in 1 tbsp hot milk
For the moti, knead well all ingredients.
Make marble size balls, deep fry & drain.
Soak rice for 30 mts & drain.
Heat ghee in a pressurepan & temper the spices.
Add the rice & sauté well.
Add 2 cups of water & salt.
When the mixture boils, close the cooker & keep the weight.
Simmer & cook for 10 mts.
Cool, open & add saffron mixture & mix gently.
Garnish with paneer balls.
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