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PrintPANEER PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Tie onions, ginger, peppercorns and coriander seeds in a piece of muslin cloth.
- Put the muslin bag in 1 litre of water and boil till the water is reduced to half its original quantity.
- Remove from fire, squeeze the bag dry and discard. Keep Herb water aside.
- Fry the nuts, raisins and coconut and set aside.
- Cut the paneer into pieces and fry to a red colour.
- Wash and soak the rice in water for 1 hour, drain out the water and set aside.
- Soak saffron in 1 tablespoon hot milk for 5 minutes then crush to a paste.
- Heat 4 tablespoons oil and add the whole spices.
- When they smell add the rice, salt and sugar and fry for 5 minutes.
- Add herb water and bring to a boil, reduce heat and cook till the rice is almost done.
- Mix in paneer, nuts, raisins and coconut and sprinkle saffron on top.
- Cover and cook over a very slow fire till the rice is done.
- Cover with foil before serving.
INGREDIENTS
- 250 grams Basmati rice
- 25 grams almonds
- 25 grams pistachio nuts
- 25 grams raisins
- ¼ teaspoon saffron strands
- 50 grams cashewnuts
- Paneer made of 1 litre milk
- 1 tablespoon sugar
- ¼ dry coconut, sliced finely
- 4 cardamoms
- 4 cloves
- 1 bay leaf
- 1-inch piece cinnamon stick
- 2 medium onions, sliced
- 1 big piece ginger, minted
- ½ teaspoon peppercorns
- Salt and chilli powder to taste
- Silver foil
- 1 teaspoon coriander seeds
- IDHAYAM Sesame Oil for frying
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