Friday, January 25, 2013

Achari Paneer Pulao Video by Tarla Dalal

Rice and paneer tossed with achaari spices. Truly a lip-smacking combo!

Preparation Time: 
Cooking Time: 
Makes 4 servings

For The Achari Marinade
1 1/4 cups paneer (cottagte 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
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)

For the Achari Paneer
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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