Ariso Recipes
Fragrant Basmati Rice Pilaf with Paneer and Kashmiri Spices
Last update date: February 24, 2012
Step into the realm of Fragrant Basmati Rice Pilaf with Paneer and Kashmiri Spices. This dish is a delightful symphony of tastes and textures, featuring Basmati Rice, Paneer. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
North East India
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Begin by preparing the ingredients for the fragrant basmati rice pilaf with paneer and kashmiri spices. cube the paneer into bite-sized pieces and wash the basmati rice. let the rice soak for about 30 minutes.
2
Heat a shallow frying pan over low-medium heat. add a tablespoon of ghee and gently place the paneer cubes in the pan.
3
Pan-fry the paneer until it turns golden brown on both sides. once done, remove from the heat and set aside.
4
In a pot, bring about 2 cups of water to a boil. add the soaked basmati rice along with cardamom pods, bay leaf, and kashmiri red chillies. cover the pot with a lid and maintain a gentle simmer.
5
While the rice is cooking, prepare the vegetables. dice the bell pepper and blanch the spinach in hot water for 3-5 minutes. drain the spinach and chop it.
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