PALAK PANEER PULAO Double the mazaa! Palak Paneer bhi, Pulao bhi :)

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: https://bit.ly/SpinachrecipesbyRB

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PALAK PANEER PULAO
Preparation time 10 minutes
Cooking time 2530 minutes
Serving 24

Ingredients
For Cooking Rice
Water, पानी
Salt to taste, नमक स्वादअनुसार
23 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
56 tbsp fresh Bread crumbs, ताजे ब्रेडक्रम्ब्स
Oil for frying, तेल तलने के लिए
810 Cashewnut, काजू

For Palak Paneer Pulav
1 tbsp Ghee, घी
½ tsp Cumin seeds, जीरा
23 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
23 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. Preserve the rice water.

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 marblesized balls.
Heat oil in a kadai or deep pan and deepfry 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 nonstick 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 nonstick 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.
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