Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Kathal moti pulao Recipe

Recipe By Hem lata srivastava

#Rice For binding, I used cashew nut powder and a little bit of cornflour. I had lots of yellow shadi wale rice (received in shagun at my son's marriage) so made this pulao from that rice which gave it a nice yellow color to my pulao.

0
0 Rating -
Rate
Vegdiet
45minstotal
45m.total
Kathal moti pulao
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Kathal moti pulao Recipe

  • 0.13 kg kathal
  • 6.25 g Cashew nut powder
  • 2.50 g Cornflour
  • As Required salt as per taste
  • 1/4 g Ginger garlic paste
  • 1/4 tsp catch white pepper powder
  • 1/4 tsp Lemon juice
  • As Required Coriander leaves chopped
  • As Required Oil for shallow frying
  • 3/4 cup Rice
  • to taste Salt
  • 1.25 g whole green pepper
  • 1/4 Pieces Star anise
  • 1 Pieces Cloves
  • 1/4 Pieces Cinnamon stick
  • 1/4 Pieces Whole black cardmom
  • 1/2 Pieces Green cardmom
  • 1/4 Pieces Bay leaf
  • 25 g Desi Ghee

Directions: Kathal Moti Pulao Recipe

  • STEP 1.First wash the rice and soak them for 10 minutes
  • STEP 2.Peel 2 large onions  and chop them into slices and fry them until crisp and golden keep our on to a kitchen pepper .
  • STEP 3.Peel wash and cut the kathal into small pieces and boil with salt.
  • STEP 4.Once it cools discard the seeds if there are.
  • STEP 5.Now put the kathal into a mixer kar and make a fine paste.
  • STEP 6.Now mix cashew nut powder, salt, white pepper powder,  ginger garlic paste, lemon juice, coriander leaves  and cornflour, mix it well and make moti shape balls .
  • STEP 7.Heat appe pan and shallow fry them until golden.  Now cover these balls with silver sheet.
  • STEP 8.Heat ghee in a pan or rice cooker add all the ingredients of pulao crackle them add soaked rice and salt.
  • STEP 9.Once it boil lower the heat and cook the rice till it done.
  • STEP 10.Now mix the moti with cooked rice add fried onion and mint leaves.  Mix it carefully.
  • STEP 11.Before serving garnish with mint leaves and fried onion.
  • STEP 12.Serve hot with any type of Raita.
Nutrition
value
626
calories per serving
6 g Fat15 g Protein125 g Carbs14 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    15g
  • Carbs
    125g
  • Fiber
    14g

MacroNutrients

  • Carbs
    125g
  • Protein
    15g
  • Fiber
    14g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    84mg
  • Iron
    8mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    154mg
  • Manganese
    2mg
  • Phosphorus
    306mg
  • Selenium
    1mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Hem lata srivastava