Paneer Rice

Ingredients:

For sauteing paneer:

• 1-2 teaspoons Oil
• 3/4 to 1 cup or 75-100 grams Paneer small cubes

For paneer pulao:

• ½ cup Basmati rice
• few strands Saffron
• 2-3 teaspoons Milk
• 1 tablespoon Ghee (clarified butter)
• 2 Cloves
• 2 Green cardamoms
• 1 Bay leaf
• ½ inch Cinnamon stick
• 1 Black cardamom
• 1 strand Mace (Javitri)
• ⅓ cup Red onion chopped finely
• ½ teaspoon Ginger paste or freshly grated or crushed
• ½ teaspoon Garlic paste or freshly grated
• Salt – to taste
• 1 cup Water
• 1 tablespoon Cilantro or coriander leaves finely chopped
• 1 tablespoon Mint leaves finely chopped

Instructions 

Preparation:

1. First wash the rice under running cold water till water runs clear.
2. Then soak them in enough water for about 15-20 minutes.
3. After soaking time, discard the water and drain it completely in the colander.
4. While rice is soaking, also soak the saffron strands in the warm milk for 10-15 minutes. I have warmed up the milk in microwave.

Making paneer pulao recipe:

1. Heat the ghee in a pan on medium heat.
2. Once hot add whole spices. Saute for a minute or till you get nice aroma of spices.
3. Now add chopped onions and sprinkle the salt. Mix well and cook till onions get translucent or light pink and soft.
4. Add ginger paste and garlic paste. Mix and saute for a minute.
5. Now add rice. Stir well and saute for 2-3 minutes.
6. Add water and saffron-milk mixture.
7. Stir well and crank the heat on high.
8. Once it starts boiling, lower the heat to the lowest possible.
9. Cover with lid and let it cook on LOW for 17-18 minutes.
10. Then turn off the stove and let it rest for 5-10 minutes.

Sauteing the paneer:

1. Heat the oil in a pan on medium heat. Once hot add paneer cubes.
2. Once it gets light brown in color, flip then and cook another side.
3. Now add the sauteed paneer into the rice.
4. Also add chopped coriander leaves and mint leaves.
5. Stir gently so paneer does not get break.