You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Chawal, Mughlai Biryani > Green Pea Pulao with Paneer Koftas Green Pea Pulao with Paneer Koftas by Tarla Dalal Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices is really accentuated by the baking procedure. 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Close 23 Sep 2013 This recipe has been viewed 59772 times 5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD ग्रीन पी पुलाव विद पनीर कोफ्तास् - हिन्दी में पढ़ें (Green Pea Pulao with Paneer Koftas in Hindi) ગ્રીનપી પુલાવ વીથ પનીર કોફતા - ગુજરાતી માં વાંચો (Green Pea Pulao with Paneer Koftas in Gujarati) Green Pea Pulao with Paneer Koftas recipe - How to make Green Pea Pulao with Paneer Koftas Tags Mughlai Chawal, Mughlai BiryaniPulaosSauteDeep FryIndian PartyKadai VegNon-stick Pan Preparation Time: 20 mins Cooking Time: 20 mins Baking Time: 20 to 25 minutes Baking Temperature: 180ºC (360ºF) Total Time: 651 hours 5 minutes 6Makes 6 servings Show me for servings Ingredients For The Green Pea Pulao3 cups cooked long grained rice (basmati rice)3/4 cup boiled green peas2 pinches saffron (kesar) strands1 tsp milk1 tbsp ghee1/2 tsp caraway seeds (shahjeera)50 mm (2") cinnamon (dalchini)2 cloves (laung / lavang)2 cardamoms salt to taste8 to 10 dried apricots (kummani / jardalu) , soaked in for 1 hour , drained and choppedFor The Paneer Koftas1 cup crumbled paneer (cottage cheese)3 tbsp plain flour (maida) a pinch of baking soda2 tbsp finely chopped coriander (dhania)2 tsp finely chopped green chillies salt to taste oil for deep-fryingFor The Gravy1 tbsp ghee3/4 cup fresh curds (dahi) , mixed with 1/2 cup water1/2 tsp sugar salt to tasteTo Be Ground Into A Smooth Paste (for The Gravy) , Using A Little Water1/2 cup roughly onions3 tbsp grated fresh coconut4 garlic (lehsun) cloves2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)50 mm (2") cinnamon (dalchini)3 cloves (laung / lavang)3 cardamoms2 tsp poppy seeds (khus-khus)7 whole dry kashmiri red chillies , broken into piecesOther Ingredients2 tsp ghee for greasing2 tsp milk Method For the green pea pulaoFor the green pea pulaoWarm the saffron in a small vessel, add the milk and mix well.Combine the saffron-milk mixture and rice in a bowl and mix well.Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon, cloves and cardamom and sauté on a medium flame for a few seconds.Add the rice-saffron mixture, green peas and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the apricot pieces and mix well. Keep aside.For the paneer koftasFor the paneer koftasCombine all the ingredients in a bowl and mix well.Divide the mixture into 10 equal portions and shape each portion into a small round ball.Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.For the gravyFor the gravyHeat the ghee in a broad non-stick pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the curds-water mixture, sugar and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedCombine the green pea pulao and koftas in a bowl and mix lightly.Divide the green pea pulao-kofta mixture into 2 equal portions and keep aside.Grease a baking bowl with ghee, put 1 portion of the green pea pulao-kofta and spread it evenly using a back of a spoon.Add all the gravy and spread it evenly.Finally add the other half of green pea pulao-koftas mixture and spread it evenly. Pour the milk evenly all over it.Cover and bake in a pre-heated oven at 180oc (360of) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.Just before serving, turn upside down on a big serving plate and serve immediately.