Paneer Pulao - Paneer Basmati Pilaf

Recipe Ingredients

2 cups	320g / 11oz	Basmati rice
8 oz	227g	Paneer - (see recipe)
4 tablespoons	60ml	Light vegetable oil
1/2 cup	73g / 2.6oz	Cauliflower florets
1 cup	110g / 3.9oz	Diagonally sliced carrots
1 cup	146g / 5.1oz	Chopped red or green bell
		- pepper
2 tablespoons	30ml	Cashew halves
2 tablespoons	30ml	Raisins
2		Bay leaves
1		Cinnamon stick
8		Whole cloves
1/2 teaspoon	2.5ml	Black peppercorns
3 cups	711ml	Water
3/4 cup	177ml	Canned tomato sauce
2 teaspoons	10ml	Salt

Recipe Instructions

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 with 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.

Source:
Laxmi Hiremath from the San Francisco Chronicle, 9/1/93

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