Paneer Ke Chawal / Indain Cheese Rice

For second day of BM 26, my theme is rice, as I choose paneer as main ingredient. Paneer ke Chawal is a Punjab cusine I tried this from India cookbook by Pushpesh Pant.

This is the first recipe I am posting as soon I cook and taste. Because of time consistent I prepared using rice cooker and since I was running out of green chili I added chili powder.

Ingredients:

Basmati rice	1 cup
Paneer cubes	1 cup
Peas	½ cup
Onion chopped lengthwise	½ cup
Clove	2
Bay leaves	2 small
Green chili	2
Turmeric powder	a pinch
Mint leaves	20
Lemon juice	2 tsp
Salt	as needed
Oil	as needed
To Garnish:
Ghee	1 Tbsp
Onion	½ cup
Cashew nuts	2 Tbsp

 

Directions:

1. Soak rice for 10 – 15 minutes.
2. Heat ghee in a pan, roast cashew nut and keep it aside. In the same pan fry onion for 5-7 minutes or until golden brown, keep it aside.
3. In another pan, heat tablespoon oil and fry paneer and keep aside, in the same oil fry clove and bay leaves. Add onion sauté for few minutes, add green chili and mint leaves sauté for 4-5 minutes.
4. Add peas and turmeric powder and chili powder and saute for another 2-3 minutes. Drain the soaked rice and roast it with peas until moisture leaves.
5. Transfer to rice cooker and add salt and 2 cups of water allow it to cook.
6. When rice is ¾ cooked add paneer and gentle mix and continue cooking.
7. Once the rice is cooked add roasted cashew nut, fried onion, lemon juice and chopped coriander leaves.

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