• Paneer Basmati Pilaf Paneer Pulao

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    • 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


    1. 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.
    2. Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 min. Drain.
    3. Cut paneer into cubes. Brush with 1/2 Tbsp. of the oil and broil 2 min per side. Set aside.
    4. Heat remaining oil in a Dutch oven over medium high heat. Add in cauliflower, carrots and peppers.
    5. Stir-fry for 5 min, or possibly till edges of peppers start to brown. Remove with slotted spoon and set aside.
    6. 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.
    7. Add in whole spices to the pan. Stir and cook 1 minute.
    8. 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,
    9. Cover and cook 5 min longer.
    10. Remove from heat and let stand, covered, for 10 min,
    11. Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews.

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