Red Rice and Paneer Pilaf

Wash the rice till the water runs clear. Drain.

Note: If you are using store bought paneer, I would recommend immersing the cubed paneer in really hot/boiling water for 1-2 minutes. This process softens the cheese and makes it less chewy. Drain and set aside. You will see the difference right away.

Combine yogurt, salt and 1 teaspoon garam masala; whisk and add the paneer cubes to this mix. Let it sit for about 15 minutes. Heat a thick bottomed cast iron or non stick skillet; add the 1 tablespoon oil and heat the oil. Place the cubed paneer in single layer and quickly toss them until each side is just about yellowish. Do not cook it too much; paneer gets very chewy if it is overcooked. Set aside.

In another deep pot, add the ghee/butter/oil and add the cloves, cardamom, cinnamon and whole peppercorn. When the spices start to sizzle, add the chopped onion and cooked till they are transparent. Add the garam masala and cook for about 1/2 a minute.

Add the drained rice and salt. Toss the rice for the ghee and the spices to coat the rice. Cook at medium heat for about 2 minutes. Add 2+1/4 cup water/broth and allow the water to come to a boil. Cover and cook till the rice is tender. (The amount of water/broth and time will depend on the kind of rice and its cooking time; you will have to adjust amount of liquid and the cooking time).

Stir in the paneer, nuts and the chopped fresh cilantro/coriander. Add the pomegranates just before you serve and toss.

Serve warm as a side dish.