Paneer Pulao

Ingredients

1. Slice onions lengthwise.
2. Peel and dice potatoes into 1 inch cubes.
3. Separate cauliflower into small flowerettes.
4. Cut paneer into 1 inch cubes.
5. Soak rice for 15 minutes.
6. Drain water and fry in half a Teaspoon of ghee separately for two minutes.
7. Heat oil in a heavy vessel.
8. Carefully fry paneer cube still light brown on both sides.
9. Remove from oil and blanch it in warm water till required. (This makes paneer soft).
10. In the remaining oil fry potato cubes till golden brown and keep separately.
11. In the same manner fry onions also till crisp and keep separately.
12. To the remaining oil add cinnamon, clove, bay leaf and cardamoms.
13. When it is fried add cumin seeds, peas and cauliflower.
14. Fry for few minutes.
15. Pour two cups of water.
16. Salt and chilly powder.
17. When it starts boiling add rice, fried potatoes and half of the paneer pieces.
18. Mix gently, close with a thin muslin cloth and on top with a tight lid.
19. Reduce flame completely and allow the rice to cook for 20 minutes.
20. Remove lid and check whether there is water and then remove from fire.
21. If there is water left, keep on fire another one or two minutes.
22. Squeeze lemon juice and mix gently.
23. Serve hot with fried onion rings and paneer pieces on top.