Paneer Basmati Pilaf--Paneer Pulao

Directions

In the traditional version of this dish, the rice, paneer and vegetables all cook together.

I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time.

Serve this subtle pilaf lamb chops or spicy stews.

Wash rice thoroughly.

Place in a bowl, cover with water and let soak 15 minutes.

Drain.

Cut paneer into cubes.

Brush with ½ tablespoon of the oil and broil 2 minutes per side.

Set aside.

Heat remaining oil in a Dutch oven over medium high heat.

Add cauliflower, carrots and peppers.

Stir-fry for 5 minutes, or until edges of peppers start to brown.

Remove with slotted spoon and set aside.

Reduce heat to medium.

Add cashews and fry until light golden; remove and set aside.

Add raisins and fry until plump; remove.

Add whole spices to the pan.

Stir and cook 1 minute.

Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes.

Add water, tomato sauce and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.

Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer.

Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish.

Garnish with fried raisins and cashews.