Why recepie famous for?
Paneer, marinated with achari spices like fennel and nigella is tossed together with rice, which is cooked to perfection with typical spices like cinnamon, cloves, cardamom and caraway. This gives the feeling of having a nice pulao with a mild pickle, but it comes in a single package, making it convenient to serve or pack. All you need is a bowl of raita and perhaps a papad to complete this flavourful meal of Achari Paneer Pulao.
Ingredients
1 1/4 cups paneer (cottage cheese) cubes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 cup whisked curds (dahi)
1 tbsp readymade green chilli pickle
salt to taste
Other Ingredients
3 cups cooked rice (chawal)
1 tbsp oil
1 to 2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1/2 tsp caraway seeds (shahjeera)
2 cardamoms
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Instructions
Heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds.
When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame.
Add the curds and mix well.
Add the green chilli pickle and salt and mix well.
Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes.
How to proceed
Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom.
When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously.
Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
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