Paneer Basmati Pilaf-Paneer Pulao Recipe

Paneer Basmati Pilaf-Paneer Pulao Recipe

Ingredients:

2 tsps of salt
3/4 c of tomato (canned)
3 c of water
1/2 tsp of pepper corns (black)
8 pcs of cloves
1 cinnamon stick (1 inch)
2 pcs of Laurel leaves
2 Tbsps of raisin
2 Tbsps of cashew; halved
1 c of bell pepper (red or green); minced
1 c of carrots; sliced diagonally
1/2 c of cauliflower
4 Tbsps of vegetable oil
8 ozs of paneer
2 c of rice (Basmati)
1 Stephen Ceideburg

Instructions:

Wash and clean rice. Place rice inside a basin soaked in water for fifteen minutes the drain.

Cube the paneer then coat with half a teaspoon of oil then fry ’till golden in color. Set it aside. Saute the carrots, pepper and cauliflowers for five minutes.

Take away from the heat then set it aside. Next, saute the cashews until lightly golden in color. Take away from the heat then set it aside.

Saute the raisins then fry ’till bursting. Take away from the heat then set it aside.

Cook the Laurel leaves and cinnamon stick. Add cooked rice then cook on high ’till rice has been thoroughly covered in oil. Mix in tomato sauce then water then season with salt. Simmer twelve minutes.

Take the lid off then add the cooked vegetables then paneer. Cook for five more minutes then take away from the heat then set it aside. Place cashews & raisins as garnish prior to serving. .

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