Paneer Basmati Pilaf Paneer Pulao
- 2 c. Basmati rice
- 8 ounce Paneer (see recipe)
- 4 Tbsp. Light vegetable oil
- 1/2 c. Cauliflower florets
- 1 c. Diagonally sliced carrots
- 1 c. Minced red or possibly green bell pepper
- 2 Tbsp. Cashew halves
- 2 Tbsp. Raisins
- 2 x Bay leaves
- 1 x Inch piece cinnamon stick
- 8 whl cloves
- 1/2 tsp Black peppercorns
- 3 c. Water
- 3/4 c. Canned tomato sauce
- 2 tsp Salt
- In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or possibly spicy stews.
- Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 min. Drain.
- Cut paneer into cubes. Brush with 1/2 Tbsp. of the oil and broil 2 min per side. Set aside.
- Heat remaining oil in a Dutch oven over medium high heat. Add in cauliflower, carrots and peppers.
- Stir-fry for 5 min, or possibly till edges of peppers start to brown. Remove with slotted spoon and set aside.
- Reduce heat to medium. Add in cashews and fry till light golden brown; remove and set aside. Add in raisins and fry till plump; remove.
- Add in whole spices to the pan. Stir and cook 1 minute.
- Add in rice, increase heat to medium-high, and stir fry till rice is well coated with oil and begins to glisten, about 5 min. Add in water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 min. Uncover and gently stir in vegetables and paneer,
- Cover and cook 5 min longer.
- Remove from heat and let stand, covered, for 10 min,
- Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews.
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