- Prep Time: 15 Mins
- Cook Time: 20-25 Mins
- Servings: 3-4
Ingredients:
- Basmati rice - 2 cups
- Ghee - 2 tbsp
- Oil - 2 tbsp
- Paneer - 100 gms
- Onion (medium) - 1
- Green peas - 1/4 cup
- Carrot - 2
- Clove - 3
- Cinnamon - 1 inch
- Bay leaf - 1
- Ginger (grated) - 1 tsp
- Cashew (split) - 6 8
- Soya sauce - 2 tbsp
- Tomato ketchup - 1 tbsp
- Pepper powder - 1 tsp
- Salt - to taste
- Water - 4 cups
- Coriander leaves (chopped) - 2 tbsp
Preparation:
Chop the paneer into small pieces. Add 1 tbsp ghee to a kadai, add paneer pieces and roast them slightly golden brown. Take them out from kadai and keep aside.
- Rinse the basmati rice 2-3 times and soak in sufficient water. Keep aside.
- Add 1 tbsp ghee and 2 tbsp oil to a kadai, add cloves, cinnamon, bayleaf, grated ginger and saute. (You can also add garlic paste to infuse more flavour)
- Add cashews and saute till golden brown.
- Add chopped green chilles and onion (half cut thin sliced) along with 1/2 tsp salt. Fry till onion becomes golden brown.
- Add carrot (chopped in small pieces) and saute till they become slightly soft.
- Now add green peas (fresh or frozen) and roasted paneer pieces. Mix well.
- Add soya sauce, tomato ketchup and mix.
- Drain the water from basmati rice and add rice to the mixture. Mix well and add 4 cups of water.
- Cover with a lid. Cook in a low-medium flame till the rice is cooked and non sticky or al dente.
- Add pepper powder and salt to taste and sprinkle chopped coriander leaves. Gently mix it without breaking the rice.
- Serve the Paneer masala rice with Raita and cucumber - onion salad.
Enjoyy!!!
Note:
The Paneer masala rice can be served with a simple raita: Beat 1 cup curd, add salt to taste and 1/4 tsp chilli powder. Add onion pieces to it. (You can also add chopped cucumber and tomato to the Raita)
You can also use cooked rice and toss it with paneer masala mixture.
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