Sunday, 15 July 2012

Achari Paneer Pulao

Prep Time: 15 mins    |  Cook time: 40 mins    |  Serves: 4


For the Rice:

Basmati Rice 1 & 1/2 Cups
Saffron strands (Kesar) 2 pinches
Milk 1 tsp
Caraway Seeds (Shahi Jeera) 1/2 tsp
Cinnamon (Dalchini) stick 25 mm (1") 
Cloves (Laung / Lavang) 2 Nos.
Cardamom (Elaichi) 2 Nos.
Oil 3 tbsp
Salt To taste

For the Achari Marinade:
Paneer (Cottage Cheese)2 Cups (cut into 25mm (1") cubes)
Thick Curd (Dahi)3/4 Cup
Green Chilli Pickle1 tbsp
Fennel Seeds (Saunf)1 tsp
Mustard Seeds (Rai/Sarson)1/2 tsp
Fenugreek (Methi) Seeds1/4 tsp
Cumin Seeds (Jeera)1 tsp
Turmeric Powder (Haldi)1/2 tsp
Mustard Oil1 tbsp
SaltTo taste


For the Achari Paneer:
  1. Blend the curds and green chilli pickle together to a smooth paste.
  2. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric powder, mustard oil and salt and blend again so the spices are coarsely crushed.
  3. Add the paneer and marinate for 20 minutes. Arrange on skewers.
  4. Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside. Alternatively you could use the grill option of the over or just use a tava (griddle).
For the Rice:
  1. Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
  2. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
  3. Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
  4. Add the rice, achari paneer and salt and toss gently for a few minutes.
  5. Serve hot.

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