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Golden Paneer Pilaf (Chanar Pulao)

 INGREDIENTS:

  1. Fresh Chana 1 cup (made from 1 liter of full cream milk, curdled with lemon juice)
  2. All-purpose Flour 1-2 tbsp for binding
  3. Sugar, a pinch
  4. Oil for frying
  5. Rice 1 cup (Gobindobhog or Basmati)
  6. Ghee 3 tbsp
  7. Bay leaf 2
  8. Green Cardamoms 4-5
  9. Cinnamon 1-inch
  10. Cloves 4-5
  11. Turmeric Powder 1/4 tsp
  12. Ginger Paste 1 tsp
  13. Hot Water 2 cups
  14. Salt to taste 
  15. Sugar 2 tbsp
  16. Cashews 2 tbsp
  17. Raisins 2 tbsp

METHOD:

Serving Size: 4-5

Heat the ghee in a pan. Add the cashews and raisins and saute until the nuts are golden and the raisins plump. Remove and set aside.

Mash the fresh chana (well drained of whey) with flour and a pinch of sugar until smooth and free of any graininess.

Form tiny marble-sized balls and fry them on a low-medium heat until they are golden brown. Set aside.

Wash the rice, drain it, and spread it on a flat tray to air-dry for 30 minutes. Toss the dry rice with the ginger paste, turmeric and 1 tbsp of ghee.

In a heavy-bottomed pot, heat the remaining ghee. Temper it with the whole spices and let them release their aroma. 

Add the marinated rice and saute gently for 2-3 minutes. Add 2 cups of hot water and salt. Mix lightly. Cover and cook on low heat until the water is absorbed and the rice is 90 per cent done.

Add sugar and mix gently. Place the golden pearls over the rice. Switch off the heat.  Cover and let it rest for 10-15 minutes. The steam will cook the rice and soften the chana dumplings. (Resting the pulao will make it fluffier as excess moisture will get absorbed).

Add fried cashews and raisins and drizzle a little ghee on top. Serve with aloo dum, tomato-dates chutney or raw mango chutney and roasted papad.




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