Indian
Indian - Biryani and Rice
Achari Paneer Pulao
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 2 cups basmati rice
- • 400g paneer, cubed
- • 1 cup yogurt
- • 2 tbsp achari masala
- • 1/4 cup mustard oil
- • 1 tsp fennel seeds
- • 1 large onion, fried crisp
- • 1/2 cup mint leaves
- • 1/4 cup cashews
Preparation Steps
1
Phase 1
Mix the paneer with yogurt, achari masala, and salt, and rest 20 minutes.
2
Phase 2
Soak the basmati for 30 minutes, then parboil with whole spices until 70% done.
3
Phase 3
Heat mustard oil, splutter the fennel seeds, and pan-sear the paneer until golden on all sides.
4
Phase 4
Layer the paneer, rice, and fried onions with mint and cashews in a heavy pot.
5
Phase 5
Seal the pot and cook on low heat for 20 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve hot.