Why recepie famous for?
Serves as an excellent royal dish. Quite different from the normal daily pulaos which we eat.
Ingredients
1 cup long grained rice (basmati)
2 tbsp ghee
4 cloves (laung / lavang)
2 sticks of cinnamon (dalchini)
3 cardamoms
2 bayleaf (tejpatta)
100 gms grated paneer (cottage cheese)
10 green chillies , cut in to halves
salt to taste
100 gms mava (khoya) , grated
1/2 cup roasted mixed nuts
Instructions
Clean, wash and soak the rice in 2 cups of water for 30 minutes. Drain and keep aside.
Heat the ghee in a deep pan, add the cloves, cinnamon, cardamoms and bayleaves and saute on a medium flame for few seconds.
Add the rice and saute for more 2 minutes.
Add enough water and cook on a medium falme, till the rice is cooked.
Add the mava, paneer and nuts, mix well and cook on slow flame for more 5 minutes.
Serve hot.
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