Chhana'R Polao Recipe

Name: Chhana'r Polao Recipe
Yield: 1
Cuisine: Mughlai

Recipe By Slurrp

A Mughlai recipe made of rice and cottage cheese A Tagore family recipe from the book Amish o Niramish Ahar by Pragyasundari Debi on the occasion of Rabindranath Tagore’s birthday on 9 May. This exquisite polao, prepared with freshly made chhana or paneer, is hands down one of the best polaos we have tasted. This vegetarian polao, laden with pistachio, almonds, raisins, ghee, spices, saffron and rose water, seems to be influenced by Persian cooking in not just the ingredients it uses, but also in the technique it follows in achieving the delicate balance between decadence and subtlety.

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Ingredients For Chhana'R Polao Recipe

FOR THE AAKHNI
7 gram shah jeera
7 gram White Pepper
30 gram chhola
r dal
5 piece Cardamom
6 piece Cloves
5 piece Cinnamon
2 piece bay leaves
1 piece dried red chilli
15 gram Ginger
700 gram Water
FOR THE PHNAKI MOSHLA
0.5 teaspoon shah jeera
0.25 teaspoon White Pepper
0.25 teaspoon Nutmeg
FOR THE RICE
250 gram basmati rice
17 gram Salt
1 L water
FOR THE CHHANA
200 gram chhana
3 piece dried red chillies
0.5 teaspoon Salt
1 pinch saffron
1 pinch Sugar
1 tablespoon warm milk
115 gram total ghee
15 gram Raisins
15 gram almonds
15 gram khoya kheer
15 gram pista
1 teaspoon pinaki masala
5 gram Sugar
bay leaves
15 gram rose water

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Directions : Chhana'R Polao Recipe

STEP 1.For yakhni masala

STEP 2.Take a cotton cloth and put in all the spices mentioned

STEP 3.Make a parcel and put it in hot water

STEP 4.Boil it and keep the water aside

STEP 5.We need 100g aakhni

STEP 6.For phnaki masala

STEP 7.Crush all the spices mention in the ingredient into a powder

STEP 8.For rice

STEP 9.Soak the rice for 2 hours

STEP 10.Boil the rice with 1l water and 15g salt

STEP 11.Cook for 90mins and let it cook

STEP 12.For chhana

STEP 13.Heat milk and add vinegar to make cottage

STEP 14.Drain the water

STEP 15.And cut the cottage cheese into cubes

STEP 16.Soak the dried red

STEP 17.Crush the soaked red chilies and salt

STEP 18.Marinate the cottage cheese with the crushed masala

STEP 19.Heat the pan

STEP 20.Add ghee and fry the marinated cottage cheese cubes

STEP 21.Set aside

STEP 22.Fry the raisins,and set aside

STEP 23.Fry the almonds and set aside

STEP 24.Fry the khoya kheer for 30 secs and set aside

STEP 25.Crush the saffron and mix with milk

STEP 26.In a bowl add the cooked rice

STEP 27.Add the phanki masala and cinnamon,cardamom and cloves

STEP 28.Add the khoya kheer

STEP 29.Add raisins,almonds and pistachios

STEP 30.Add salt and sugar

STEP 31.Add melted ghee

STEP 32.Mix the rice with hand

STEP 33.Add the saffron milk

STEP 34.Heat a pan and grease the pan with bay leaves

STEP 35.Make a layer of bay leaves, cottage cheese and add a layer of rice again

STEP 36.Add the yakhni prepared before

STEP 37.Add rose water

STEP 38.Cover and cook for 15mins

STEP 39.Rest for 15mins

STEP 40.Serve as pulao and garnish with chhana bhaja

Nutrition
value

2019

calories per serving

58 g Fat76 g Protein305 g Carbs58 g FiberOther

Current Totals

58 g Fat
76 g Protein
305 g Carbs
58 g Fiber

MacroNutrients

Carbs
305 g
Protein
76 g
Fiber
58 g

Fats

Fat
58 g

Vitamins & Minerals

Calcium
1955 mg
Iron
19 mg
Vitamin A
137 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
279 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
11 mg
Copper
2 mcg
Magnesium
465 mg
Manganese
44 mg
Phosphorus
1306 mg
Selenium
65 mcg
Zinc
13 mg

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

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