Name: PANEER MOTI HARIYALI PULAO recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: Rice : 4 cups; Fenugreek leaves (methi) : 1/4 cup; Mint leaves (pudina) : 1/2 cup; Coriander leaves (kothmir) : 1 cup; Ginger Garlic paste : 1 tbsp each; Green chillies : 4; Green Cardamoms : 6; Cloves : 6; Cinnamon : 2" stick; Bay leaf : 3; Caraway Seeds : 1 tbsp; Turmeric : 1/4 tsp; Salt to taste; Oil .. 3-4 tbsps; (For making paneer moti); Cottage cheese (Paneer) : 1 cup (mashed); Boiled potato : 1; Bread crumbs : 3 tbsp; Food colours : Red, Green, Yellow 1 or 2 drops as needed ( if you do not want to use colours the substitute with spinach puree for green colour, carrot puree for orange colour and turmeric powder for yellow colour); Oil .. to fry the motis

ABOUT PANEER MOTI HARIYALI PULAO RECIPE

This colourful paneer moti hariyali pulao is a perfect party dish specially for Holi..

Ingredients Serving: 12

Rice : 4 cups
Fenugreek leaves (methi) : 1/4 cup
Mint leaves (pudina) : 1/2 cup
Coriander leaves (kothmir) : 1 cup
Ginger Garlic paste : 1 tbsp each
Green chillies : 4
Green Cardamoms : 6
Cloves : 6
Cinnamon : 2" stick
Bay leaf : 3
Caraway Seeds : 1 tbsp
Turmeric : 1/4 tsp
Salt to taste
Oil .. 3-4 tbsps
(For making paneer moti)
Cottage cheese (Paneer) : 1 cup (mashed)
Boiled potato : 1
Bread crumbs : 3 tbsp
Food colours : Red, Green, Yellow 1 or 2 drops as needed ( if you do not want to use colours the substitute with spinach puree for green colour, carrot puree for orange colour and turmeric powder for yellow colour)
Oil .. to fry the motis

Instructions

Mash cottage cheese along with the boiled potato, bread crumbs and salt.
Divide it into 3 portions. Add red, green and yellow colours to each portion, make balls, deep fry lightly and set aside
Heat oil in a pan, saute the dry garam masalas, add ginger garlic paste, green chillies and the green leafy vegetables. Add salt to taste and turmeric powder. Stir fry for a while and set aside.
Boil the rice in a separate vessel with salt, till almost done, and drain it.
Now, layer it with the prepared green vegetables and the paneer balls, making 4 or 5 alternate layers, sprinkling caraway seeds and hot oil over each layer.
Cover and leave on very low flame for a few minutes
Serve hot with any curry or raita

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