Fruit And Vegetable Pullao

by Tarla Dalal

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Added to 105 cookbooks
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A royal Moghlai style pullao with fruits and vegetables.

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Preparation Time: 20 minutes.
Cooking Time: 40 minutes.
Serves 6.
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Ingredients

For the rice
1 cup rice (chawal)
2 pinches of saffron (kesar) strands
1 tsp milk
1/2 tsp caraway seeds (shahjeera)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
3/4 cup boiled green peas
8 to 10 dried apricots (kummani / jardalu), soaked in water for 1 hour
3 tbsp ghee
salt to taste

For the paneer koftas
200 gms crumbled paneer (cottage cheese)
3 tbsp plain flour (maida)
a pinch of baking soda
2 tbsp chopped coriander (dhania)
2 green chillies, chopped
salt to taste
ghee for deep frying

For the gravy
3/4 cup fresh curds (dahi)
1/2 tsp sugar
3 tbsp ghee
salt to taste

To be ground into a paste (for the gravy)
1 onion
3 tbsp grated fresh coconut
5 cloves of garlic (lehsun)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamoms (elaichi)
2 tsp poppy seeds (khus-khus)
7 to 8 red chillies
25 mm. piece ginger (adrak)

For the baking
2 tbsp ghee

Method

For the rice

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add to the rice.
Heat the ghee, add the shah-jira, cinnamon, cloves and cardamoms and fry until they begin to crackle. Add the rice, green peas and salt and cook for a few minutes.
Add the apricot pieces.

For the paneer koftas

For the gravy

How to proceed

Add the paneer koftas to the rice.
In a large baking bowl, put 2 tablespoons of ghee at the bottom. Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the gravy, next spreading a further 1/3 of the rice and finally spreading the remaining gravy and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
Just before serving, turn upside down on a big serving plate and serve hot.

RECIPE SOURCE : Desi Khana