Indian
Indian - Biryani and Rice
Palak Paneer Pulao
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 2 cups basmati rice
- • 3 cups spinach leaves
- • 200g paneer, cubed
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 2 green chilies
- • 1 onion, sliced
- • 1/2 tsp garam masala
- • 1 tbsp lemon juice
Preparation Steps
1
Phase 1
Blanch the spinach 1 minute, shock in cold water, and blend to a smooth puree with the green chilies.
2
Phase 2
Soak the basmati 30 minutes, parboil in salted water until 70% done, and drain.
3
Phase 3
Fry the paneer cubes in 1 tbsp ghee until golden and set aside.
4
Phase 4
Heat the remaining ghee, crackle the cumin, fry the onion, then add the spinach puree and garam masala and sauté 4 minutes.
5
Phase 5
Add the rice and paneer, toss gently, and sprinkle the lemon juice.
6
Phase 6
Cover and steam on low heat 8 minutes; serve hot.