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Chhana'R Polao Recipe

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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Chhana'R Polao
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Ingredients for Chhana'R Polao Recipe

  • As required FOR THE AAKHNI
  • 7 gram shah jeera
  • 7 gram White Pepper
  • 30 gram chhola
  • As required 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
  • As required FOR THE PHNAKI MOSHLA
  • 1/2 teaspoon shah jeera
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon Nutmeg
  • As required FOR THE RICE
  • 250 gram basmati rice
  • 17 gram Salt
  • 1 L water
  • As required FOR THE CHHANA
  • 200 gram chhana
  • 3 piece dried red chillies
  • 1/2 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
  • As required bay leaves
  • 15 gram rose water

Directions: Chhana'r Polao Recipe

step 1

  • STEP 1.For yakhni masala

step 2

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

step 3

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

step 4

  • STEP 4.Boil it and keep the water aside

step 5

  • STEP 5.We need 100g aakhni

step 6

  • STEP 6.For phnaki masala

step 7

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

step 8

  • STEP 8.For rice

step 9

  • STEP 9.Soak the rice for 2 hours

step 10

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

step 11

  • STEP 11.Cook for 90mins and let it cook

step 12

  • STEP 12.For chhana

step 13

  • STEP 13.Heat milk and add vinegar to make cottage

step 14

  • STEP 14.Drain the water

step 15

  • STEP 15.And cut the cottage cheese into cubes

step 16

  • STEP 16.Soak the dried red

step 17

  • STEP 17.Crush the soaked red chilies and salt

step 18

  • STEP 18.Marinate the cottage cheese with the crushed masala

step 19

  • STEP 19.Heat the pan

step 20

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

step 21

  • STEP 21.Set aside

step 22

  • STEP 22.Fry the raisins,and set aside

step 23

  • STEP 23.Fry the almonds and set aside

step 24

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

step 25

  • STEP 25.Crush the saffron and mix with milk

step 26

  • STEP 26.In a bowl add the cooked rice

step 27

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

step 28

  • STEP 28.Add the khoya kheer

step 29

  • STEP 29.Add raisins,almonds and pistachios

step 30

  • STEP 30.Add salt and sugar

step 31

  • STEP 31.Add melted ghee

step 32

  • STEP 32.Mix the rice with hand

step 33

  • STEP 33.Add the saffron milk

step 34

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

step 35

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

step 36

  • STEP 36.Add the yakhni prepared before

step 37

  • STEP 37.Add rose water

step 38

  • STEP 38.Cover and cook for 15mins

step 39

  • STEP 39.Rest for 15mins

step 40

  • 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

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

MacroNutrients

  • Carbs
    305g
  • Protein
    76g
  • Fiber
    58g

Fats

  • Fat
    58g

Vitamins & Minerals

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