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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A quick recipe, when time is short. Ingredients:
1/2 cup basmati rice |
1 cup frozen peas or 1 cup shelled peas |
1 cup panir, cut into cubes |
3 tablespoons coriander leaves, chopped |
1/2 onion, chopped into thin slices |
3 tablespoons grated coconut (fresh preferred) |
1 stick cinnamon |
2 -3 cloves |
2 cardamom |
3 -4 garlic cloves |
1 1/2 inches ginger cubes, chopped |
salt |
2 teaspoons ghee |
3 tablespoons oil |
1 teaspoon cumin seed |
1 small green chili (add 1 more if you like it very spicy) |
Directions:
1. Wash and soak basmati rice for an hour.
2. Thaw the peas if you are using the frozen variety.
3. In a pan use 1 tsp ghee and 1/2 tsp oil and fry the garlic, ginger, chilli, cinnamon, cardamon, cloves and coconut.
4. When the garlic turn lightly brown and smell starts coming. take them off the fire and grind them along with the coriander, use water if required.
5. Make a thick and fine paste.
6. In a pan, add the remaining oil and 1 tsp ghee.
7. Add the cumin seed and wait till they crackle.
8. Add the onion and fry it, till it turns lightly brown.
9. Add the prepared paste.
10. Add the paneer, and peas, and salt.
11. Add the rice, and 1/2 cup or less water depending on the water content in the paste.
12. cook in a covered pan till the water dries up or, cook in a automatic rice cooker.
13. Serve hot with raitha.
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