Recipe overview
Cuisine: Indian
Meal Type: Non-Veg/Lunch/Dinner
Preparation Time: 1hr - 1.5 hr
Meal: For 1 - 2
Calorie Type: 0
Calories: 511.5
Meal Type: Non-Veg/Lunch/Dinner
Preparation Time: 1hr - 1.5 hr
Meal: For 1 - 2
Calorie Type: 0
Calories: 511.5
Ingredients
| 1. 500 g chicken breast, cubed | 10. 1 slit green chilli | |
| 2. 250gm basmati rice, parboiled | 11. 1 medium onion, sliced | |
| 3. 2-3 green beans, diced | 12. Salt, to taste | |
| 4. 1tbsp green peas | 13. 1/2tsp yellow chilli powder | |
| 5. 3tbsp mashed paneer | 14. 3tbsp curd | |
| 6. 1tbsp flour | 15. 1/2tsp javitri (mace) and elaichi (green cardamom) powder | |
| 7. 1tbsp spinach puree | 16. 1/2tsp shahi jeera (black cumin) | |
| 8. 1tbsp beetroot puree | 17. 1/2tbsp chopped pudina (mint) | |
| 9. 1 small carrot, diced | 18. 2tbsp desi ghee | |
| 10. Kesar (saffron), a few strands | 19. 1tsp julienned ginger | |
Method
1. Mix the flour with the paneer. Divide into four parts.
2. Soak the kesar strands in a little warm water to extract its colour.
3. Mix the beetroot into one part of the paneer, the spinach into the second and the kesar into the third. Let the fourth part remain white. Shape each part into little "pearls".
4. Shallow fry the pearls in a pan until golden brown.
5. Saute the onion in ghee until brown, add all the vegetables.
6. Add salt, dahi and jeera. Then add water to cover the vegetables.
7. Once the vegetables are cooked, add the rice over the vegetables in a heavy bottom pan. Add the pudina, chilli, garam masala, javitri and elaichi powders.
8. Seal the vessel with atta and cook on dum until the rice is cooked.
9. Before serving the pulao, mix in the paneer pearls carefully. Note: A non-veg variation: Wash, clean and de-vein prawns. Marinate with salt, pepper, ginger-garlic paste, lemon juice and mustard paste. Add the prawn in place of the vegetables and continue recipe as is. You can also use chicken mince. Mix it with the ingredients for the marinade (same as the prawn) and shape into small balls. Fry them until cooked and golden brown. Mix in with the pulao before serving.
Each serving: 511.5 Calories, 19.4gm protein, 99.4gm carbohydrate, 2.3gm total fat (0.5gm saturated), 3.7gm fiber, 0mg cholesterol, 265.5mg sodium
1. Mix the flour with the paneer. Divide into four parts.
2. Soak the kesar strands in a little warm water to extract its colour.
3. Mix the beetroot into one part of the paneer, the spinach into the second and the kesar into the third. Let the fourth part remain white. Shape each part into little "pearls".
4. Shallow fry the pearls in a pan until golden brown.
5. Saute the onion in ghee until brown, add all the vegetables.
6. Add salt, dahi and jeera. Then add water to cover the vegetables.
7. Once the vegetables are cooked, add the rice over the vegetables in a heavy bottom pan. Add the pudina, chilli, garam masala, javitri and elaichi powders.
8. Seal the vessel with atta and cook on dum until the rice is cooked.
9. Before serving the pulao, mix in the paneer pearls carefully. Note: A non-veg variation: Wash, clean and de-vein prawns. Marinate with salt, pepper, ginger-garlic paste, lemon juice and mustard paste. Add the prawn in place of the vegetables and continue recipe as is. You can also use chicken mince. Mix it with the ingredients for the marinade (same as the prawn) and shape into small balls. Fry them until cooked and golden brown. Mix in with the pulao before serving.
Each serving: 511.5 Calories, 19.4gm protein, 99.4gm carbohydrate, 2.3gm total fat (0.5gm saturated), 3.7gm fiber, 0mg cholesterol, 265.5mg sodium
No comments:
Post a Comment