This fragrant and flavorful vegetarian paneer pulao with Amara Basmati rice is a delightful dish that combines the richness of Indian spices with the creaminess of paneer (Indian cottage cheese). Here’s how to make it:
Instructions:
- Prepare the Rice:
- In a large pot, bring 2 cups of water to a boil.
- Drain the soaked Amara Basmati rice and add it to the boiling water.
- Season with salt and cook the rice until it’s 70% cooked (it should still have a slight bite to it).
- Drain the rice and set it aside.
- Sauté the Paneer and Vegetables:
- Heat 1 tablespoon of oil in a pan. Add the paneer cubes and sauté them until they turn golden brown. Remove them from the pan and set them aside.
- In the same pan, add the remaining oil. Add cumin seeds, cinnamon stick, green cardamom, cloves, and bay leaves. Sauté for a minute until fragrant.
- Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the chopped tomatoes and cook until they soften.
- Prepare the Spice Mix:
- In a small bowl, whisk together yogurt, turmeric powder, red chili powder, and a pinch of salt.
- Add this spice mix to the pan with sautéed onions and tomatoes. Cook until the oil starts to separate from the mixture.
- Layer the Pulao:
- Add the mixed vegetables and sautéed paneer to the pan. Mix everything well.
- Gently fold in the parboiled Amara Basmati rice. Be careful not to break the rice grains.
- Drizzle ghee over the top for added richness.
- Cook the Pulao:
- Cover the pan with a tight-fitting lid and reduce the heat to low. Let the pulao cook for 10-15 minutes, allowing the flavors to meld and the rice to fully cook through. You can also use a heat diffuser to ensure even cooking.
- Garnish and Serve:
- Once the rice is fully cooked, remove the pan from heat and let it sit, covered, for a few more minutes.
- Garnish the Veg Paneer Pulao with fresh coriander leaves.
- Fluff the rice gently with a fork, and your flavorful Amara Basmati rice and paneer pulao is ready to serve.
Enjoy your Veg Paneer Pulao with Amara Basmati rice, perhaps with a side of cooling raita or a squeeze of fresh lemon juice for an extra burst of flavor!
