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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The heady scents of rose-water and saffron in this is intoxicating. It's a good dish to prepare if you have guests over and want to seduce them with the aroma of the food before it even touches their plate. The core of the recipe here is really the layering of fragrances by the various spices, so you may choose to omit the paneer, or substitute with other pretty and colorful veggies. Ingredients:
250 g panir (cut in small cubes) |
2 1/2 cups basmati rice |
1 1/2 tablespoons ghee |
3 cloves |
3 cinnamon sticks |
3 bay leaves |
5 -6 cardamom pods |
2 teaspoons salt |
1 1/2 teaspoons cumin seeds |
2 tablespoons rose water |
1 pinch saffron |
2 1/2 cups water |
Directions:
1. Heat ghee and add cloves, cinammon, bayleaves and cardamom.
2. After a minute, stir in rice (rinsed and drained), water and salt.
3. Allow to boil, reduce heat and cover.
4. Cook on simmer for 15-20min until the rice is cooked and tender.
5. Add the paneer.
6. Dissolve saffron in rose water.
7. Drizzle this over the rice and toss to mix evenly.
8. Serve with curry.
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