Paneer Methi Pulav

Recipe No: 140

Last week, when I called my Mother in Law she mentioned about this recipe, which, I gave a try and... it definitely tasted very different and distinct. This is very versatile too as you can substitute Paneer with any sort of protein…say shredded cooked Chicken. With a slight taste of Kasoori Methi and Coriander leaves, this surely will tickle your taste buds…

Ingredients                                               Serves 5-6

• Basmati Rice………………………..2 Cups
• Paneer cubed……………………….200 grams or 4 Oz

To make the Masala

• Oil………………………………………1 ½ Tablespoons
• Ginger Garlic paste……………….1 Teaspoon
• Red Chilly Powder………………..1 Teaspoon
• Tomato Chopped………………….3 Medium
• Kasoori Methi………………………1 Tablespoon
• Chopped Coriander Leaves…….1/2 Cup
• Salt……………………………………..1/2 Teaspoon

To Saute

• Oil………………………………………1 ½ Tablespoons
• Whole Garam Masala……………4 Cardamom pods, 6 Cloves, 1 inch Cinnamon piece
• Onion cubed………………………..1 ½ Cups
• Indian Green Chilly slit………....2-3 no

Method of Preparation

1. Wash and soak the rice in warm water for 20 minutes.
2. Boil at least 8 Cups of water in a deep pan on high heat. Once boiled, add the soaked Rice and cook till it is almost done.
3. Drain it in a Colander for 5 minutes and dump it into a wide pan and let the Rice cool down.
4. Heat 1 ½ tablespoons of Oil in a wide pan on medium high heat and saute Ginger Garlic paste till the raw smell is gone.
5. Add Red Chilly Powder and fry for 30 seconds, stirring constantly.
6. Add Tomato and cook till everything is mashed up nicely.
7. Add Kasoori Methi, Salt and Coriander leaves and mix well. This should be of a pasty consistency.
8. Take the mixture from the pan and keep it aside till ready to be used.
9. In the same pan add 1 ½ Tablespoons of Oil and shallow fry the Paneer cubes.
10. Once golden brown on all the sides, take it away with a slotted spoon, leaving all the Oil back in the pan itself and keep it aside till ready to be used.
11. Into the remaining Oil add thoroughly crushed whole Garam Masalas and fry till fragrant.
12.  Add Onion and Green Chilly and saute till the Onion cubes are translucent.
13. Add Rice, the Tomato mixture, Fried Paneer and enough Salt and mix thoroughly taking care not to break the Rice.
14. Lower the heat to minimum, cover the pan and let it heat for 5 minutes.
15. Mix once more, switch off the flame and let it stand covered for 20 minutes before serving it warm.

Notes:

• Cooking rice will not take much time, so don’t walk away from it even though you don't have to baby sit it. Don't over cook or the Rice will get mashed while mixing. Very slightly undercooked Rice will be perfect.
• Dumping the drained Rice into a big pan will prevent the Rice from the bottom of the Colander from getting over cooked (due to the heat from the upper layers) and mashed.
• Onion should be cut as slightly large cubes. Sauteing this till translucent makes it sweet and biting into it now and then with the Rice, enhances the enjoyment of eating this dish.
• There should be enough Salt in this dish so that it can be eaten alone with a Raita. I would say ¾ to 1 more Teaspoon of Salt (apart from the Salt that was added to make the tomato mixture) should be enough. But this depends entirely up to your taste.
• This dish can be eaten by itself, but will be good with a spicy side dish too.

Make it, enjoy the deliciousness and
serve it to your family with love…