• 1 cup Basmati, pre soaked for at least 20 min
• 1 onion,chopped
• 2-3 garlic cloves, minced
• 1 cup peas, boiled or frozen
• 1-2 green chillies, sliced
• 1 cup cubed paneer ( + or – depending on your taste)
• 1/4 cup cashews, dry roasted (in oven or skillet)
• 1 bay leaf
• 1 tsp cumin
• 3-4 cloves whole
• 2-3 green cardamom, slightly crushed
• salt to taste
• few sprigs of cilantro and mint for garnish
Method:
Soak rice in water for few minutes. Its not necessary but it helps the grains to separate while cooking and prevents it getting mushy.
In a skillet, add 1 tbsp oil, spread it around the pan and fry the paneer lightly
Turn when browned.
Once done, drop the paneer in a bowl of cold water. I do this for 2 reasons. One the excess oil floats to the top in the water and fried paneer tends to harden a little, so dropping them in water helps them to get soft. Remove and set aside
Meanwhile in a skillet in 1/2 tsp oil, saute cumin, chillies, bay leaf, cardamom, cloves, onions and garlic with some salt until onions get soft.
Add the drained rice and saute until the rice gets translucent.
Add 2 cups water, close the lid and cook for 10-15 minutes.
When the rice is cooked, add the paneer, peas and cashews and toss them altogether.
Just before serving add cilantro and mint – give it a toss and serve hot. Any spicy side dish would work very well with this rice.