December 04, 2012

Panneer Rice


Basmati Rice – 1 cup
Water – 1 cup
Paneer / Cottage Cheese – 1 packet cubed
Onion – 1 sliced thinly
Tomatoes – 2 chopped finely
Curd – ½ cup
Tomato Ketchup – 2 tblspn
Ghee – 2 tblspn
Oil- 1 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Salt to taste

For Grinding:
Coriander leaves / Cilantro – 1 cup
Green Chilli – 4
Cinnamon / Pattai – 1 small stick
Cardamom/Yelakai – 4
Cloves / Krambu – 4
Star Anise – 1


Wash and Soak Basmati Rice for 30 mins. Drain and Set aside.

Take the ingrediants in a blender and make into a fine puree by adding some water. Set this aside.

Heat a tblspn of oil and fry the paneer pieces in that. Remove and Set aside.

Take a Pressure Cooker. Add 2 tblspn oil and heat it up. Throw in cumin seeds and fry well.

Add in onions and cook till golden brown. Season with salt and mix well.

Add in the ground masala and cook till oil separates from it.

Add in tomatoes and cook till mushy.

Add in curd, tomato ketchup and fried paneer pieces and mix well.

Add rice and water and bring everything to a boil.

Cover and simmer for 15- 20 mins or cook for 1 whistle and switch off the flame. Let the pressure go all by itself . Open it and fluff with a fork.

Serve with raita.

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