Carrot Paneer Rice

After getting bored of using paneer in veggies and sandwiches I thought it would be perfect to try it with a rice dish.

Ingredients:

Rice – 3 cups

Paneer - 8 to 10 small cubes

Carrots – 6

Onion – 1

Garlic – 2 to 3

Green pepper – ½

Ginger – 1 tsp finely grated

Lemon juice

Bay leaves – 1 to 2

Cloves – 1 to 2

Mint leaves – 3 to 4

Red chilli powder – 1 -2 tsp

Garam masala – 1 tsp

Corriander powder – 1 tsp

Salt to taste

Oil

Corriander for garnishing

Method:

1. Soak rice for 2-3 hours
2. Grate carrots and green pepper and keep aside
3. In a pan heat oil, add bay leaves, cloves followed by garlic
4. Once the garlic turns golden brown add finely chopped onions
5. After the onion are golden add the grated green pepper followed by paneer cubes
6. Add carrots after the paneer is cooked (golden-brownish)
7. Add coriander powder, chilli powder, ginger paste, garam masala, salt and lemon juice
8. Mix this well
9. Cook rice separately in a rice cooker or stove making sure the grains are separated well.
10. Add the cooked rice to the mixture and stir slowly allowing the spices to blend with the rice.
11. Add finely chopped mint leaves
12. Place the rice in an oven safe bowl and heat it for about 15 to 20 min at 175F. This will let all the flavors blend well.
13. Garnish with coriander and serve hot.

For this recipe I used cucumber raita, recipe to be followed.