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Paneer Pulao
By : Chandri Bhat
Category : Regional cuisine, East bengal
Time Taken : 15-30 mins
Rating :
Method
  1. Combine onion, ginger, peppercorns and coriander seeds with 3 cups of water.
  2. Bring to a boil and simmer for five minutes. Keep covered for 30-40 minutes.
  3. Strain and measure the stock. Make it 3 cups, adding water if needed.
  4. Meanwhile wash the rice well.
  5. Drain completely and soak in 1 cup of water.
  6. Soak saffron in hot milk and crush.
  7. Fry paneer in oil till brown. Drain and reserve.
  8. Heat ghee in a thick vessel or kadai.(preferably non. Stick)
  9. Fry the nuts and coconut till brown. Drain and reserve.
  10. To the remaining ghee, add cardamom, cloves and cinnamon.
  11. Add sugar and fry till sugar turns brown.
  12. Add the rice with the soaking liquid and the stock.
  13. Add salt and chilli powder. Add paneer.
  14. Add fried nuts and coconut. Sprinkle the saffron on top
  15. When the water starts boiling, cover the vessel and lower the heat.
  16. Cook till the rice is done and all the liquid is absorbed.
  17. Leave undisturbed for 10 minutes.
  18. Then stir very gently, taking care not to break the rice.
  19. Serve hot with a curry or kurma.

Serves:4 to 6

Ingredients:
onion - 2, thickly sliced
ginger - 5 cm, sliced
pepper corns - tsp, crushed
coriander seeds - 1 tsp
water - 3 cups
basmathi rice - 2 cup
saffron - a big pinch
hot milk - 2 tsp
paneer - 200 gm, cut into 1.5 cm cubes
oil to fry
ghee - 5 tbsp
almonds - 1 tbsp, blanched and sliced
pistaachio - 1 tbsp, sliced
dry coconut - 3 tbsp, cut into small pieces
raisins - 2 tbsp
cardamom - 4
cloves - 4
cinnamon - 2 pieces
sugar - 1 tsp
salt to taste
chilli powder - 1 tsp


Introduction to East Bengal Recipes

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