Paneer-Carrot Pulao

This is a hot favorite pulao of mine...I just love the color of this pulao. You can have it with amsotto chutney and dahi kabli chana.

Ingredients :

1. Long grain Basmati rice- 1 cup
2. Oil- 3 tbs
3. Carrot- 1
4. Raisin , cashew- 1/4 cup
5. Paneer- 1/2 cup
6. Water
7. Black cardamom- 2
8. Cloves- 5
9. Cinnamon- 1 large stick
10. Salt to taste
11. Jeera powder- 1/2 tsp
12. Black pepper powder- 1/4 tsp
13. Ghee- 1 tbs

Procedure :

Soak the rice in sufficient water for half an hour. Soak raisins in water for sometime. Chop the carrot in thin slices. Cut the paneer into small cubes. Now heat oil in a pan and add cloves , cinnamon , cardamom to it. Cover the pan for 2 minutes until the cardamom starts crackling. Add paneer , cashew , raisins and fry for 2 minutes. Do not overfry the paneer (it will take away the softness from the paneer). Remove the fried paneer , cashew and raisins and add the carrot. Add salt , cumin powder , pepper to it. Fry the carrots till they are done.

Now drain the water from the rice and heat 1 tsp oil in a deep bottom kadhayi. Fry the rice for 1 minute. Next add water. Now to get a perfect , not over boiled pulao , the water level is very crucial. Keep the water level just at the same level of the rice or just a little above it. Add a pinch of salt and cover the kadhayi. Keep stirring the rice occasionally and turn off the heat once the rice is tender. Drain the excess water from the rice and run it under cold water for a minute. Now mix the fried carrot , paneer , cashew and raisin to the rice. Heat the kadhayi for a minute and add 1 large tbs of ghee to it. Mix softly with the help of a spoon. Your Paneer-Carrot pulao is ready to be served.

 

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