NOORMEHAL PULAO

Preparation Method :

• Heat the oil in a pan; add the bayleaf, cinnamon, cloves, caraway seeds, cardamoms and black pepper. Saute over medium heat till the spices begin to crackle.
• Add onions; stir and cook till soft and golden. Add ginger paste and garam masala and saute for at least 20 seconds.
• Add the rice, stir and cook over medium heat for 5 minutes. Add chicken stock, bring a boil and add salt. Lower the heat, cover and cook till the rice is done and the liquid has evaporated.
• While the rice is cooking, grate the paneer in a bowl. Mix in 2 teaspoon of cream and adjust seasoning. Divide this mixture into 3 portions.
• Mix one portion with the saffron dissolved in 2 teaspoon of cream and the second portion with the spinach juice; keep the third portion as it is.
• Make small balls (Noormehal) from these mixtures and fry them in butter.
• Add mace powder to the remaining cream and keep aside.
• Transfer the pulao to a serving platter. Garnish with the cottage cheese balls, green coriander and lace with cream mixture. Serve hot.