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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Rice with cottage cheese cubes Ingredients:
1 1/2 cups panir, cut into 50 mm. (2-inch) |
1/2 cup red capsicum, cut into 50 mm. (2-inch) |
1/2 cup onion, cut into thick wedges |
1/2 cup thick curds |
1/2 teaspoon bengal gram flour (besan) |
1 teaspoon ginger paste |
1 teaspoon garlic paste |
2 teaspoons chili powder |
1/2 teaspoon kasuri methi (dried fenugreek leaves) |
1/2 teaspoon garam masala |
2 tablespoons chopped coriander |
2 tablespoons mustard oil |
salt |
1 1/2 cups long-grain rice |
1/2 teaspoon cumin seed (jeera) |
2 cloves (laung) |
1 bay leaf (tejpatta) |
1 inch cinnamon stick (25 mm dalchini) |
1 tablespoon oil |
salt |
2 tablespoons oil |
1 sprig mint |
Directions:
1. •For the paneer tikkas:.
2. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
3. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
4. Arrange the paneer, onions and capsicum on 4 skewer sticks.
5. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
6. •For the rice:.
7. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
8. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
9. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
10. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
11. •How to proceed:.
12. Heat the oil in a non-stick pan.
13. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
14. Garnish with the sprig of mint and serve immediately.
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