Tips and Tricks:
Kofta Binding: The paneer and potato mixture should be very smooth to make the koftas soft. If the mixture seems wet, add a little more cornflour. To prevent the koftas from breaking during frying, you can lightly coat them in cornflour before frying.
Rice Selection: Use good old-fashioned basmati rice for pulao, as it is long and doesn’t break. Adding a few drops of lemon while boiling the rice keeps it white and fluffy.
Dumping: Dumping is the most important step. It gives the pulao its aromatic aroma. Make sure the vessel is tightly sealed so that steam doesn’t escape. If the pan isn’t heavy-bottomed, place a pan under the vessel while dum-cooking to prevent the rice from burning on the bottom.
Mixing Gently: The rice becomes very soft after dum-cooking. Always lift it from the sides with a fork and mix gently to ensure the koftas remain intact.
Gravy Flavor: When adding yogurt to the gravy, keep the heat low and stir constantly. You can also add cashew paste to the gravy, which will make it even richer and creamier.