
Ingredients
For Cooking Rice
Water, पानी
Salt to taste, नमक स्वादअनुसार
2-3 Green cardamom, हरी इलायची
1 tsp Ghee, घी
3 cups Sella Basmati rice soaked for 20 minutes,सेला बासमती चावल
For Blanching Spinach
1 litre water, पानी
Salt to taste, नमक स्वादअनुसार
2 bunch Spinach, पालक
Ice chilled water, बर्फ का ठंडा पानी
For Paneer Kofta
400 gms Paneer, crumble, पनीर
1 tsp Roasted cumin seeds, crushed, भुना जीरा
1 inch Ginger, finely chopped, अदरक
2 Green chilli, finely chopped, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
1 tsp Ghee, घी
5-6 tbsp fresh Bread crumbs, ताजे ब्रेडक्रम्ब्स
Oil for frying, तेल तलने के लिए
8-10 Cashewnut, काजू
For Palak Paneer Pulav
1 tbsp Ghee, घी
½ tsp Cumin seeds, जीरा
2-3 Garlic cloves, chopped, लहसुन
1 medium Onion, chopped, प्याज
Prepared Spinach Paste, तैयार किया हुआ पालक का पेस्ट
¼ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tsp Ghee, घी
½ tsp Black peppercorns, crushed, काली मिर्च
3 cups Cooked Rice, पके हुए चावल
Little water, पानी
For Tadka
½ tbsp Ghee, घी
1 tsp Oil, तेल
2-3 Dry red chillies, broken into half, सूखी लाल मिर्च
¼ inch Ginger, chopped, अदरक
2 Green chilli, chopped, हरी मिर्च
2 medium Tomato, chopped, टमाटर
fried Cashew Nut, तले हुए काजू
Prepared Paneer Kofta, तैयार किया हुआ पनीर कोफ्ता
Salt to taste, नमक स्वादअनुसार
1 tsp Chaat masala, चाट मसाला
1 tsp degi red chilli powder, देगी लाल मिर्च पाउडर
Little water, पानी
2 tbsp Coriander leaves, chopped, धनिया पत्ता
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Rice
- In a pot, add water for boiling, salt to taste, green cardamom, ghee and let it boil.
- Once the water starts boiling. Add soaked sella basmati rice and let it cook on medium heat until 70% cooked.
- Once done, strain the rice and keep aside for further use.
For Blanching Spinach
- In the same pot. Add spinach leaves in boiling water and bring it to cook for 1 minute. Remove and dip it into ice cold water to stop further cooking. After cooling, strain the spinach and remove excess water.
- Puree the blanched spinach with smooth consistency. Use a little amount of water or oil if required.
- Keep the puree aside for further use.
For Paneer Kofta
- In a bowl or parat, add paneer and crumble it well to a smooth texture.
- Add slightly roasted cumin seeds, ginger, green chilli, coriander leaves, salt to taste and mix it well.
- Add ghee, fresh bread crumb and mix everything well.
- Divide the mixture into small marble-sized balls.
- Heat oil in a kadai or deep pan and deep-fry the paneer kofta until golden in color.
- Crisp from all the sides.Drain on absorbent paper and set aside.
- In the same oil, fry the cashew nut light golden in color. Drain on absorbent paper and keep it aside for further use.
For Palak Paneer Pulav
- In a deep non-stick pan, add ghee once it’s hot, add cumin seeds and let it splutter well.
- Add garlic and saute until light brown in color.
- Add onion and saute it well. Add prepared palak paste and saute it well on medium flame.
- Add sugar, salt to taste, ghee, crushed black pepper saute it well till the raw smell of spinach goes away.
- Add cooked sella basmati rice and toss everything well. Sprinkle some water, cover it with the lid and cook for some time.
- Transfer the prepared tadka on the rice. Garnish with coriander sprig and serve hot.
For Tadka
- In a non-stick pan, add ghee, oil. Once it’s hot add dry red chilli, ginger, green chilli saute it well.
- Add tomato, fried cashew nut, prepared paneer kofta, salt to taste, chaat masala, degi red chilli powder and mix it well.
- Sprinkle little water. Add coriander leaves and toss everything well.