Paneer Basmati Pilaf--paneer Pulao Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 cup: Basmati rice,
8 ounce: Paneer, see recipe
4 tbsp: Light vegetable oil,
1/2 cup: Cauliflower florets,
1 cup: Diagonally sliced carrots,
1 cup: Chopped red or green bell pepper,
2 tbsp: Cashew halves,
2 tbsp: Raisins,
2: Bay leaves,
1 Inch: piece cinnamon stick,
8: Whole cloves,
1/2 tsp: Black peppercorns,
3 cup: Water,
3/4 cup: Canned tomato sauce,
2 tsp: Salt,
Directions:
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 spicy stews.
Wash rice thoroughly. Place in a bowl, cover with water and let soak
15 minutes. Drain.
Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil
2 minutes per side. Set aside.
Heat remaining oil in a Dutch oven over medium high heat. Add
cauliflower, carrots and peppers.
Stir-fry for 5 minutes, or until edges of peppers start to brown.
Remove with slotted spoon and set aside.
Reduce heat to medium. Add cashews and fry until light golden; remove
and set aside. Add raisins and fry until plump; remove.
Add whole spices to the pan. Stir and cook 1 minute.
Add rice, increase heat to medium-high, and stir fry until rice is
well coated with oil and begins to glisten, about 5 minutes. Add
water, tomato sauce and salt. Bring to a boil, then reduce heat to
low, cover, and simmer for 12 minutes. Uncover and gently stir in
vegetables and paneer,
Cover and cook 5 minutes longer.
Remove from heat and let stand, covered, for 10 minutes,
Fluff rice gently with a fork and transfer to a serving dish. Garnish
with fried raisins and cashews.
PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat
(6 g saturated), cholesterol (not available), 716 mg sodium, 2 g
fiber.
From an article by Laxmi Hiremath from the San Francisco Chronicle,
9/1/93.
Source from luhu.jp
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 spicy stews.
Wash rice thoroughly. Place in a bowl, cover with water and let soak
15 minutes. Drain.
Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil
2 minutes per side. Set aside.
Heat remaining oil in a Dutch oven over medium high heat. Add
cauliflower, carrots and peppers.
Stir-fry for 5 minutes, or until edges of peppers start to brown.
Remove with slotted spoon and set aside.
Reduce heat to medium. Add cashews and fry until light golden; remove
and set aside. Add raisins and fry until plump; remove.
Add whole spices to the pan. Stir and cook 1 minute.
Add rice, increase heat to medium-high, and stir fry until rice is
well coated with oil and begins to glisten, about 5 minutes. Add
water, tomato sauce and salt. Bring to a boil, then reduce heat to
low, cover, and simmer for 12 minutes. Uncover and gently stir in
vegetables and paneer,
Cover and cook 5 minutes longer.
Remove from heat and let stand, covered, for 10 minutes,
Fluff rice gently with a fork and transfer to a serving dish. Garnish
with fried raisins and cashews.
PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat
(6 g saturated), cholesterol (not available), 716 mg sodium, 2 g
fiber.
From an article by Laxmi Hiremath from the San Francisco Chronicle,
9/1/93.
Source from luhu.jp