Friday, April 22, 2011

Achari Paneer Pulao Recipe


Ingredients

  • For the rice
  • 1 1/2 cups uncooked long grained rice (basmati)
  • 2 pinches saffron (kesar) strands
  • 1 tsp milk
  • 1/2 tsp caraway seeds (shahjeera)
  • 25 mm. (1") cinnamon (dalchini) stick
  • 2 cloves (laung / lavang)
  • 2 cardamoms (elaichi)
  • 3 tbsp oil
  • salt to taste
  • For the achari marinade
  • 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
  • 3/4 cup thick curds (dahi)
  • 1 tbsp green chilli pickle
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp fenugreek (methi) seeds
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp mustard oil
  • salt to taste


Method

  • achari Cheese
  • Mix yogurt and green chillies to a smooth paste with a pickle.
  • Fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, add turmeric
  • Powder, mustard oil and salt and then mix chopped so spices are crushed.
  • Add cheese and marinate for 20 minutes. Arrange Skewers.
  • Cook on a barbeque for a few minutes. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
  • Or just a tava (griddle) using option.
  • Rice
  • Until the rice in salted water to a boil vesselful. Each grain of rice should be different. Drain and let cool.
  • In a small pot, warm saffron milk and rub until the saffron dissolves add. Add the rice. Keep aside.
  • In a large pan heat oil, cumin seeds, cinnamon, cloves and cardamom and fry until they start to add crackle.
  • Rice, achaari Add cheese and salt and toss gently for a few minutes.
  • Serve hot.

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