Paneer Pulao

Ingredients

• • Basmati rice - 200 grams
• • Potato - 1
• • Cauliflower - 1
• • Onions - 2
• • Pea (fresh) - 50 grams
• • Paneer - 200 grams
• • Salt - as required
• • Cinnamon - 1 inch piece
• • Cloves - 2
• • Bay leaf - 1
• • Black cardamoms - 2
• • Cumin seeds - ½ teaspoon
• • Ghee/Oil - 4 tablespoons
• • Lemon - 1
• • Red chilly powder - ½ teaspoon

Method

• 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.