Rice with Paneer and Peas


Visit the Indian Food Glossary for information on the ingredients in this recipe
Rice with Paneer and Peas

I've been terribly busy of late meaning I currently have less time to experiment in the kitchen, but today I worked a shorter shift and took advantage of the extra time to explore my newly acquired copy of Madhur Jaffrey's World-of-the-East Vegetarian Cooking. As I am a huge fan of green peas and paneer cheese, I decided to make a slightly modified version of Ms. Jaffrey's Rice with Paneer and Peas. This easy-to-prepare dish would serve as a fine compliment to any Indian meal.


Rice with Paneer and PeasRice with Paneer and Peas
Recipe by
Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Cuisine: Indian
Published on November 19, 2007

Simple, fragrant and delicious Indian rice with peas and tender pieces of gently fried paneer cheese

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Ingredients:
  • 6 tablespoons butter or oil
  • 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes
  • 1 cup basmati rice
  • 1 large bay leaf
  • 1-inch piece of cinnamon stick
  • 3 black cardamom pods
  • 2/3 cup fresh or frozen and defrosted green peas
  • 1 teaspoon sea salt
  • 2 fresh green chilies or jalapeños, seeded and thinly sliced
  • 1 teaspoon cumin seeds
Instructions:
  • Begin by frying the paneer. Heat 3 tablespoons of the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside.

  • Rinse the rice and soak in 5 cups of water for at least 30 minutes. Drain and leave to dry in a strainer for another 10 to 20 minutes.

  • Heat the remaining 3 tablespoons of butter or oil in a medium saucepan over medium heat. When hot, add the bay leaf, cinnamon, and cardamom. Stir for a few seconds, and then add the drained rice, peas, salt, chilies or jalapeños, and cumin seeds. Stir for 5 minutes, then add 1 1/2 cups of water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until most of the water has been absorbed. Take off the lid and quickly add the paneer. Cover, and cook for another 2 to 3 minutes.

  • Remove from heat and let the rice stand, covered and undisturbed, for 10 minutes. Discard the bay leaf, cinnamon and cardamom. and gently fluff with a fork. Serve warm.

Makes 4 servings
Rice with Paneer and Peas

1 comment:

Mansi Desai said...

man! can you ever go wrong with this?!!:) love it Lisa! I usually add tomato puree to this so it looks more like Pulao:)