0 Picture
Ingredients
- Basmati rice 1 1/2 cups
- Cottage cheese (paneer) 200 grams
- Oil to deep fry
- Onion 1 large
- Ginger 1 1/2 inch piece
- Ghee 2 tablespoons
- Cumin seeds 1/2 teaspoon
- Bay leaf 1
- Cinnamon 1 inch stick
- Black cardamom 1
- Black peppercorns 3-4
- Cloves 2
- Salt to taste
- Saffron (kesar) 3-4 strands
Details
Preparation time 40mins
Cooking time 70mins
Preparation
Step 1
Wash and soak rice for half an hour. Drain and keep aside. Cut cottage cheese into one inch sized cubes. Heat sufficient oil in a kadai and deep fry the cottage cheese cubes to a light golden colour. Drain onto an absorbent paper and keep aside. Peel, wash and chop onion finely. Peel, wash and chop ginger finely.Heat ghee in large pan and fry cumin seeds till they change colour. Add onion and ginger and fry on low heat till golden brown. Add bay leaf, cinnamon, black cardamom, peppercorns, cloves and fry gently. Add the rice and three cups of water and salt. Once the water begins to boil, cover and cook till done. Add saffron and fried cottage cheese. Mix, cover and cook for two minutes. Serve hot.
Review this recipe