Paneer Fried Rice, being a new favourite dish in my hubby's list i wanted to serve him this. It was long pending menu in my "TO-DO items"
I made it last night for him when he got home with some fresh paneer from diary. I had tried Rasgulla last week, the day before Ugadi. And learnt to make Paneer at home. Sooner there will be a post on making Paneer at home and a recipe with it.
There are some posts pending, i do not want to justify with my explanation but i was having guests for the last two weeks and March being audit-season. Work keeps me busy all the while.
Lets get to this quick recipe with some delicious soft paneer...!!
Ingredients :
1. Wash the basmati rice and in a heavy bottomed vessel, i used kadai to cook rice. Add the rice and water. Let it cook until the rice is 3/4 cooked and drain the water and keep aside. This water can be used as Stock
2. Meanwhile simultaneously, in a kadai add extra virgin olive oil, the bay leaf, cardamom, cloves, green chillies, ginger garlic paste, onions and saute in a med-high flame until the raw flavour passes
3. Tip in some pudhina and spring onion leaves and give it a quick stir
4. Add the cooked rice and toss it
5. Fry the paneer in herbed butter and when it has the golden colour on it, remove from flame and add to the rice. I also tipped in some fresh "not deep fried panner" just for that soft mushy feel while having the rice
6. Crush some pepper and add enough salt
7. Garnish with spring onion leaves and serve hot
8. Any gobi / vegetable Manchurian / Chinese accompaniment will go great with this. also spicy-tangy chilli sauce and tomato ketchup are real time saviours when you do not have time for a side dish !!
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
I made it last night for him when he got home with some fresh paneer from diary. I had tried Rasgulla last week, the day before Ugadi. And learnt to make Paneer at home. Sooner there will be a post on making Paneer at home and a recipe with it.
There are some posts pending, i do not want to justify with my explanation but i was having guests for the last two weeks and March being audit-season. Work keeps me busy all the while.
Lets get to this quick recipe with some delicious soft paneer...!!
Ingredients :
- Cottage Cheese / Paneer - 250 gms (diced into cubes)
- Basmati Rice - 1 cup
- Spring Onion - i used both the leaves and the onion as this enhances the taste : about 5-6 onions
- Green chillies - 3
- Ginger Garlic paste - 1 tsp
- Pudhina - 1 sprig (just for the flavour and smell and twist)
- Pepper - crushed
- Bay Leaf - 1
- Cardamom - 1
- Clove - 1
- Extra virgin Olive oil - 2 tbsp
- Herbed butter - for frying paneer (you can use normal butter / vegetable oil)
- Salt - to taste
- Water - 3 cups for cooking the rice
1. Wash the basmati rice and in a heavy bottomed vessel, i used kadai to cook rice. Add the rice and water. Let it cook until the rice is 3/4 cooked and drain the water and keep aside. This water can be used as Stock
2. Meanwhile simultaneously, in a kadai add extra virgin olive oil, the bay leaf, cardamom, cloves, green chillies, ginger garlic paste, onions and saute in a med-high flame until the raw flavour passes
3. Tip in some pudhina and spring onion leaves and give it a quick stir
4. Add the cooked rice and toss it
5. Fry the paneer in herbed butter and when it has the golden colour on it, remove from flame and add to the rice. I also tipped in some fresh "not deep fried panner" just for that soft mushy feel while having the rice
6. Crush some pepper and add enough salt
7. Garnish with spring onion leaves and serve hot
8. Any gobi / vegetable Manchurian / Chinese accompaniment will go great with this. also spicy-tangy chilli sauce and tomato ketchup are real time saviours when you do not have time for a side dish !!
DIVI !!
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
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