Paneer Pulav, Reposts, Awards

Uff... A gentle bark shook me out of the reverie! It was our neighbour's playful Jack Russell on his morning walk who pulled me out of the daydream. I had been sitting on my dining table munching by favourite butter croissant, scratching my brain looking for something to write about this recipe!

But no, I am at loss of words, my mind preoccupied with my forthcoming Deutsch Certification exam that is driving me to my wits' end! Okies, it is not rocket-science; but I always get this familiar queasy feel in my abdomen whenever there is an exam, big or small, awaiting me! ;)

So with no more further rants, I am going to the recipe. This is a very simple, easy to make Pulav in a short time, provided you have paneer in your fridge!

Paneer PulavIndian Cottage Cheese cooked with basmati rice and mild spices
Serves 2

What we need:
Basmati rice - 2 cups
Paneer - 100 g, cut into 1" inch cubes
Onion, medium sized - 1, finely chopped
Tomato, medium sized - 1, finely chopped
Green Chilli - 1 or 2, minced
Ginger-Garlic Paste - 1 tbsp.
Cumin (Jeera) seeds - 1 tbsp.
Chilli powder - 1 tsp.
Jeera powder - 1 tbsp.
Dhania powder - 1 tbsp.
Mint leaves - 5 to 6
Salt - as needed
Oil - 2 tbsp.
Water - 3 cups
Kasoori Methi - 1 tbsp.
Saffron - a pinch, dissolved in water Optional
Fresh chopped Coriander - 2 to 3 tbsp.

How to do:
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil and fry the paneer cubes till they turn slight brown. Drain and set aside, preferably in warm water.
3. In the remaining oil, add Cumin and allow it to sputter. Now add the onions, ginger-garlic paste, green chillies and salt. Fry till the onions turn brown.
4. Add the tomato, mint leaves, chilli powder, jeera powder, dhania powder. Mix well and fry till oil starts to separate.
5. Drain and add the basmati rice and mix. Add 3 cups of water (1 cup of rice: 1.5 cups of water). Cover and cook for 10 to 12 minutes.
6. When all the water gets evaporated, and holes start to form on the surface of rice, add the paneer cubes, crushed kasoori methi and mix.
7. Let this cook for another 6 to 7 minutes, or until the rice is done.
8. Dissolve the saffron powder in a tbsp of water/milk and drizzle it over the rice.

Remove from flame and let this sit for 3 to 4 minutes. Mix well, garnish with coriander and serve hot with onion raitha.

Note: Addition of Saffron is purely optional. Usually it is done only in biriyanis; but when added in Pulav, it gives a nice flavor and color. Pssst... it tastes so good the next day!! ;)
Since Paneer is the Indian Cottage Cheese, sending this entry to Say Cheese event @ Sara's Corner

Also I am re-posting my other Paneer dishes for the same event

Palak Paneer, Paneer Butter Masala, Paneer Bites

Now coming to awards, It is raining awards again! :) Vidya has been so generous to pass on these awards!






Don't miss her blog; She has a neat, well-organized space and a wonderful collection of recipes! Thanks Vidya, it was so sweet of you!

Since I had already passed on the first 3 awards, I would like to pass on these 2 awards:





to my buddies Pavithra, Sree, Sangeetha, Jeyashri, Raje, Nithya

To be honest, I am so sad to pick out just 6 people to pass the awards. I really don't want to miss anyone as I absolutely enjoy reading each and every one of your blog! So I am sorry to have missed some of you!

Happy cooking and happy Blogging!