Thursday, November 15, 2012

Paneer Pulao

Basmati Rice - 1 cup, uncooked
Potato - 1 medium, chopped lengthwise
Onion - 1 small, chopped lengthwise
Peas - 1/4 cup, frozen or fresh
Salt - according to taste
Paneer - 1 cup, cubed
Cinnamon - 1 inch piece
Cloves - 2
Bay leaf - 1, small
Elaichi - 1 
Cumin seeds - 1/2 tsp
Red chili powder - 3/4 tsp
Ghee or oil - for frying
Lemon juice - 1 tsp
Water - 2 cups

Wash and soak the rice for 15 minutes. Drain the water. Now add a tsp of ghee or oil in a pan and roast the rice for 2 minutes. Keep it aside.
Now add another tsp of oil and fry the paneer cubes till golden brown. Keep the fried paneer soaked in hot water. Soaking paneer in hot water keeps the paneer soft. Now fry the onions and potatoes separately and keep it aside.
Add another tsp of oil and fry the cinnamon, cloves, elaichi and bay leaf for a minute. Then add cumin seeds and peas and fry for another 2 minutes. Then add 2 cups of water, salt and red chili powder. As soon as the water starts to boil add the rice, potatoes and half of the paneer cubes.
For the stove top;
Stir it for a few seconds, reduce the heat to very low and cover it with a lid. Wait till all the water gets absorbed. Switch off the stove.
For the rice cooker;
When the water starts to boil transfer the entire contents to the rice cooker. Wait till the rice gets cooked.

Add lemon juice to the rice and slowly give a stir. Garnish with the fried onions and the remaining paneer cubes.
Goes well with all raitas and dal tadka.

Recipe Courtesy: Mrs Mallika Badrinath