Ingredients Jump to Instructions ↓

  1. 2 c Basmati rice

  2. 8 oz Paneer (see recipe)

  3. 4 tb Light vegetable oil

  4. 1/2 c Cauliflower florets

  5. 1 c Diagonally sliced carrots

  6. 1 c Chopped red or green bell

  7. -pepper

  8. 2 tb Cashew halves

  9. 2 tb Raisins

  10. 2 Bay leaves

  11. 1 Inch piece cinnamon stick

  12. 8 Whole cloves

  13. 1/2 ts Black peppercorns

  14. 3 c Water

  15. 3/4 c Canned tomato sauce

  16. 2 ts Salt

Instructions Jump to Ingredients ↑

  1. In the traditional version of this dish, the rice, paneer and vegetables all cook together.

  2. 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.

  3. Serve this subtle pilaf lamb chops or spicy stews.

  4. Wash rice thoroughly.

  5. Place in a bowl, cover with water and let soak 15 minutes.

  6. Drain.

  7. Cut paneer into cubes.

  8. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side.

  9. Set aside.

  10. Heat remaining oil in a Dutch oven over medium high heat.

  11. Add cauliflower, carrots and peppers.

  12. Stir-fry for 5 minutes, or until edges of peppers start to brown.

  13. Remove with slotted spoon and set aside.

  14. Reduce heat to medium.

  15. Add cashews and fry until light golden; remove and set aside.

  16. Add raisins and fry until plump; remove.

  17. Add whole spices to the pan.

  18. Stir and cook 1 minute.

  19. Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes.

  20. Add water, tomato sauce and salt.

  21. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.

  22. Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer.

  23. Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish.

  24. Garnish with fried raisins and cashews.

  25. 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.

  26. From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93.


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