Paneer Basmati Pilaf--Paneer Pulao
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Paneer Basmati Pilaf--Paneer Pulao
  Indian    Rice  
Last updated 6/12/2012 12:47:38 AM. Recipe ID 8427. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Paneer basmati pilaf--paneer pulao
 Categories: Indian, Rice
      Yield: 8 Servings
 
           Stephen Ceideburg
      2 c  Basmati rice
      8 oz Paneer (see recipe)
      4 tb Light vegetable oil
    1/2 c  Cauliflower florets
      1 c  Diagonally sliced carrots
      1 c  Chopped red or green bell
           -pepper
      2 tb Cashew halves
      2 tb Raisins
      2    Bay leaves
      1    Inch piece cinnamon stick
      8    Whole cloves
    1/2 ts Black peppercorns
      3 c  Water
    3/4 c  Canned tomato sauce
      2 ts Salt
 
  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 lamb
  chops or 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.
  
  PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat
  (6 g saturated), cholesterol (not available), 716 mg sodium, 2 g
  fiber.
  
  From an article by Laxmi Hiremath from the San Francisco Chronicle,
  9/1/93.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 8427 (Apr 03, 2005)

[an error occurred while processing this directive]