September 23, 2016

  • Yields: 2


1Drain the soaked rice. Cook rice in a large pot of boiling salted water. Add cinnamon, bay leaf, kaffir leaf and cardamoms. Stir occasionally, until grains are cooked al-dente. Strain the rice in a sieve and set aside.

2Place saffron in another small bowl and add 2 tbsp hot water, set aside.

3In a pan heat the ghee. Toast the paneer cubes until golden brown. Set aside.

4You can keep the paneer cubes in some warm water until ready to use.

5NOTE: This softens the paneer and drains out any extra oil.

6Heat oil in a large skillet. Add cumin seeds and let it crackle. Add green chilies,, ginger, onion and sauté till golden brown. Add the chopped vegetables and peas and mix well. Saute till the veggies soften, about 5-7 minutes. Add chili powder.

7Add the cooked rice and salt to taste. Drain the paneer and add to the rice.

8Add coriander and mint. Sprinkle the saffron water and mix gently. Serve hot.

This is a recipe loved by all!! Simple, quick, easy to make and delectable.
Sudden guests? Hungry kids? Whip this up in a matter of minutes.


1 cup Basmati Rice - washed and soaked for half an hour

2 cups Paneer - cut into small cubes

2 Medium Onions

1 Carrot - peeled and finely chopped

3 Baby Corns - finely chopped

1/3 cup Baby Peas - boiled

1 Green Chilli - finely chopped

1 inch Ginger - finely chopped

1 stik Cinnamon Stick

1 Bay Leaf

Kaffir leaf/ Lemongrass stalk/ Pandan Leaf - (Depending on what flavour you prefer)

2 Cardamoms

to taste Salt

2 tbsp Oil

1 tsp Ghee

1/4 tsp Red Chilli Powder

1 tsp Saffron

1 tbsp Chopped Coriander

1/2 tbsp Mint Leaves


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